Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications

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...

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Detalles Bibliográficos
Autores: Alehosseini, Ali, Gómez-Mascaraque, Laura G., Martínez Sanz, Marta, López-Rubio, Amparo
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/184124
Acceso en línea:http://hdl.handle.net/10261/184124
Access Level:acceso abierto
Palabra clave:Curcumin
SAXS/WAXS
Electrospinning
FTIR
Thermal stability
Controlled release
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spelling Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applicationsAlehosseini, AliGómez-Mascaraque, Laura G.Martínez Sanz, MartaLópez-Rubio, AmparoCurcuminSAXS/WAXSElectrospinningFTIRThermal stabilityControlled releaseIn 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.A. Alehosseini received a scholarship by the Ministry of Science Research and Technology of Iran. L. G. Gómez-Mascaraque and M. Martínez-Sanz are recipients of a predoctoral (BES-2013-065883) and Juan de la Cierva (IJCI-2015-23389) contracts from the Spanish Ministry of Economy and Competitiveness (MINECO). The authors would like to thank the Spanish MINECO project AGL2015-63855-C2-1 for financial support.Peer reviewedElsevierMinistry of Science, Research, and Technology (Iran)Ministerio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/184124reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63855-C2-1https://doi.org/10.1016/j.foodhyd.2018.08.056Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1841242026-05-22T06:33:51Z
dc.title.none.fl_str_mv Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications
title Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications
spellingShingle Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications
Alehosseini, Ali
Curcumin
SAXS/WAXS
Electrospinning
FTIR
Thermal stability
Controlled release
title_short Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications
title_full Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications
title_fullStr Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications
title_full_unstemmed Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications
title_sort Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications
dc.creator.none.fl_str_mv Alehosseini, Ali
Gómez-Mascaraque, Laura G.
Martínez Sanz, Marta
López-Rubio, Amparo
author Alehosseini, Ali
author_facet Alehosseini, Ali
Gómez-Mascaraque, Laura G.
Martínez Sanz, Marta
López-Rubio, Amparo
author_role author
author2 Gómez-Mascaraque, Laura G.
Martínez Sanz, Marta
López-Rubio, Amparo
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministry of Science, Research, and Technology (Iran)
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Curcumin
SAXS/WAXS
Electrospinning
FTIR
Thermal stability
Controlled release
topic Curcumin
SAXS/WAXS
Electrospinning
FTIR
Thermal stability
Controlled release
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/184124
url http://hdl.handle.net/10261/184124
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63855-C2-1
https://doi.org/10.1016/j.foodhyd.2018.08.056
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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