2024-03-29T13:04:46Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1841242022-11-02T08:25:47Zcom_10261_131com_10261_2col_10261_384
Alehosseini, Ali
Gómez-Mascaraque, Laura G.
Martínez Sanz, Marta
López Rubio, Amparo
2019-06-14T10:12:16Z
2019-06-14T10:12:16Z
2018-09-07
Food Hydrocolloids 87: 758-771 (2019)
0268-005X
http://hdl.handle.net/10261/184124
10.1016/j.foodhyd.2018.08.056
http://dx.doi.org/10.13039/501100003329
In this study, curcumin was encapsulated within electrospun protein (i.e. gelatin and zein) fibers to generate bioactive coatings for food packaging. Additionally, a green tea extract (GTE) was also incorporated within the formulations to evaluate its impact on the stability, protective ability, and release properties of the curcumin-loaded fibers. Due to the poor solubility of curcumin in aqueous media, a strategy based on its incorporation through liposomes was developed, allowing to successfully incorporating curcumin into gelatin fibers. Very high encapsulation efficiencies were attained for both zein and gelatin, with the former showing an enhanced protection effect and a more limited and slower release of the curcumin in hydrophobic food simulants. The addition of GTE resulted in strong interactions being established with the proteins and, in the particular case of gelatin, it improved the protective effect and slowed down the curcumin release from the fibers, although it did not prevent their collapse in water. The results showed that while the developed gelatin coatings showed a promising release behavior in contact with fatty food simulants, zein-based coatings would be more adequate for packaging of high water content food products.
eng
http://creativecommons.org/licenses/by-nc-nd/4.0/
openAccess
Curcumin
SAXS/WAXS
Electrospinning
FTIR
Thermal stability
Controlled release
Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications
artículo