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Electrospun β-carotene-loaded SPI:PVA fiber mats produced by emulsion-electrospinning as bioactive coatings for food packaging

AuthorsPinheiro Bruni, Graziella; de Oliveira, Jean Paulo; Gómez-Mascaraque, Laura G. ; Fabra, María José ; Guimarães Martins, Vilásia; Zavarezea, Elessandra da Rosa; López-Rubio, Amparo
KeywordsSoy protein isolate
Polyvinyl alcohol
Active food packaging
Electrohydrodynamic processing
Issue Date14-Nov-2019
CitationFood Packaging and Shelf Life 23: 100426 (2020)
AbstractIn this work, emulsion electrospinning was used to develop an active internal coating for food packaging applications. Specifically, the antioxidant molecule β-carotene, was encapsulated in a mixture of soy protein isolate (SPI) and polyvinyl alcohol (PVA) which was directly electrospun onto a polyhydroxybutyrate-co-valerate (PHB92/PHV8) film. An annealing treatment was applied to improve the adhesion of the electrospun mat onto the packaging film, which contributed to modulate the release of the active compound. Stable SPI:PVA emulsions (with a 50:50 ratio) were developed using soybean oil (SBO) as carrier of the hydrophobic β-carotene. The encapsulation efficiency of β-carotene in the electrospun SPI:PVA fibers was 65.0 % ± 2.6 %, being 51.4 % ± 0.9 % effectively incorporated into their cores. Finally, the in-vitro release assay of the antioxidant in soybean oil, which simulates fatty foods, demonstrated that the heat treatment (anneling) contributed to a slower and more sustained released of the bioactive compound.
Publisher version (URL)https://doi.org/10.1016/j.fpsl.2019.100426
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