Journal
FOOD PACKAGING AND SHELF LIFE
Volume 20, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fpsl.2019.100314
Keywords
Active food packaging; Nanoencapsulation; Nanofibers; Nanoparticles; Phycocyanin
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Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brazil [001]
- Ministry of Science Technology, Innovation and Communication (MCTIC)
- National Council of Technological and Scientific Development (CNPq)
- Support Program for the Publication of Academic Production/PROPESP/FURG/2018
- Center of Electronic Microscopy of the South (CEME-Sul)
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The association of electrospinning and electrospraying can produce a new nanomaterial for coating sensitive bioactive compounds as phycocyanin and the final product of these process present characteristics which make it possible the application as food packaging with actives properties. The aim of this work was the development of a new nanofiber material with incorporated phycocyanin/polyvinyl alcohol nanoparticles (PC-PVAn) through electrospinning and electrospraying techniques. Nanoparticles were produced with 11% PVA and 2% PC (w v(-1)) upon a collector with deposited 12% polycaprolactone (PCL) or 13% poly-L-lactic acid (PLLA) nanofibers. The PC-PVA nanoparticles presented nanoencapsulation efficiency of 75.1 +/- 0.2% and provided antioxidant activity by the ABTS, DPPH and reducing power methods. The results obtained potentiate the application of nanomaterials produced by the association of electrospinning and electrospraying techniques in active food packaging due to their good thermal and mechanical characteristics and antioxidant capacity, which protect food from deterioration and increase their shelf-life.
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