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

Autores
Moreno, María Alejandra; Orqueda, María Eugenia; Gómez Mascaraque, Laura G.; Isla, María Inés; Lopez Rubio, Amparo
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In 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.
Fil: Moreno, María Alejandra. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Orqueda, María Eugenia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Gómez Mascaraque, Laura G.. Teagasc Food Research Centre; Irlanda
Fil: Isla, María Inés. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Lopez Rubio, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Materia
CROSSLINKING
ELECTROSPINNING
FOOD PACKAGING
SOLANUM BETACEUM
ZEIN FIBERS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/120381
Acceder
id CONICETDig_7a48e2419eb2915b46c9e0724978ff58
oai_identifier_str oai:ri.conicet.gov.ar:11336/120381
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extractsMoreno, María AlejandraOrqueda, María EugeniaGómez Mascaraque, Laura G.Isla, María InésLopez Rubio, AmparoCROSSLINKINGELECTROSPINNINGFOOD PACKAGINGSOLANUM BETACEUMZEIN FIBERShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1In 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.Fil: Moreno, María Alejandra. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Orqueda, María Eugenia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Gómez Mascaraque, Laura G.. Teagasc Food Research Centre; IrlandaFil: Isla, María Inés. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Lopez Rubio, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaElsevier2019-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/120381Moreno, María Alejandra; Orqueda, María Eugenia; Gómez Mascaraque, Laura G.; Isla, María Inés; Lopez Rubio, Amparo; Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts; Elsevier; Food Hydrocolloids; 95; 10-2019; 496-5050268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X19304059info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2019.05.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:34Zoai:ri.conicet.gov.ar:11336/120381instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:38:34.895CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts
title Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts
spellingShingle Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts
Moreno, María Alejandra
CROSSLINKING
ELECTROSPINNING
FOOD PACKAGING
SOLANUM BETACEUM
ZEIN FIBERS
title_short Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts
title_full Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts
title_fullStr Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts
title_full_unstemmed Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts
title_sort Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts
dc.creator.none.fl_str_mv Moreno, María Alejandra
Orqueda, María Eugenia
Gómez Mascaraque, Laura G.
Isla, María Inés
Lopez Rubio, Amparo
author Moreno, María Alejandra
author_facet Moreno, María Alejandra
Orqueda, María Eugenia
Gómez Mascaraque, Laura G.
Isla, María Inés
Lopez Rubio, Amparo
author_role author
author2 Orqueda, María Eugenia
Gómez Mascaraque, Laura G.
Isla, María Inés
Lopez Rubio, Amparo
author2_role author
author
author
author
dc.subject.none.fl_str_mv CROSSLINKING
ELECTROSPINNING
FOOD PACKAGING
SOLANUM BETACEUM
ZEIN FIBERS
topic CROSSLINKING
ELECTROSPINNING
FOOD PACKAGING
SOLANUM BETACEUM
ZEIN FIBERS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In 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.
Fil: Moreno, María Alejandra. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Orqueda, María Eugenia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Gómez Mascaraque, Laura G.. Teagasc Food Research Centre; Irlanda
Fil: Isla, María Inés. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Lopez Rubio, Amparo. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
description In 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/120381
Moreno, María Alejandra; Orqueda, María Eugenia; Gómez Mascaraque, Laura G.; Isla, María Inés; Lopez Rubio, Amparo; Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts; Elsevier; Food Hydrocolloids; 95; 10-2019; 496-505
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/120381
identifier_str_mv Moreno, María Alejandra; Orqueda, María Eugenia; Gómez Mascaraque, Laura G.; Isla, María Inés; Lopez Rubio, Amparo; Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts; Elsevier; Food Hydrocolloids; 95; 10-2019; 496-505
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X19304059
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2019.05.001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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