English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/184164
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts

AuthorsMoreno, María Alejandra; Orqueda, María Eugenia; Gómez-Mascaraque, Laura G. ; Isla, María Inés; López-Rubio, Amparo
KeywordsSolanum betaceum
Zein fibers
Food packaging
Issue Date2-May-2019
CitationFood Hydrocolloids 95: 496-505 (2019)
AbstractIn this work, zein fibers loaded with phenolic-enriched extracts from pulp, seed and skin of orange chilto were collected on polyhydroxyalkanoate (PHA) films through the electrospinning technique, for their potential use as bioactive internal coatings for food packaging applications. The zein fibers were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). The water stability of the zein fibers was improved by crosslinking with glutaraldehyde vapors. The encapsulation efficiency of all bioactive phenolic-enriched extracts was greater than 90%. Encapsulation in the zein fibers improved the thermostability of the extracts. Two food simulants (50% ethanol and 3% acetic acid) were used to evaluate the release of the extracts from the crosslinked zein fibers. It was observed that crosslinking delayed the release of phenolic compounds (rosmarinic acid, caffeic acid and its derivates) in both solvents (80% released after 7 days of contact in 50% ethanol and 23 days in 3% acetic acid) and their antioxidant properties were kept. Therefore, this work demonstrates the potential of the developed zein-based encapsulation structures containing chilto extracts to be applied as antioxidant coatings in food packaging structures to contribute to the preservation of both hydrophilic and lipophilic food products.
Publisher version (URL)https://doi.org/10.1016/j.foodhyd.2019.05.001
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Moreno_Food Hyd_2019.pdfArtículo principal2,79 MBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.