Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material
Abstract The main aim of the article was to produce gallic acid‐loaded pea flour/polyethylene oxide (PEO)‐based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused significant changes in both solution properties and fiber mor...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-06-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.90 |
| _version_ | 1818848200110374912 |
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| author | Ayca Aydogdu Emir Eda Yildiz Yıldırım Aydogdu Gulum Sumnu Serpil Sahin |
| author_facet | Ayca Aydogdu Emir Eda Yildiz Yıldırım Aydogdu Gulum Sumnu Serpil Sahin |
| author_sort | Ayca Aydogdu Emir |
| collection | DOAJ |
| description | Abstract The main aim of the article was to produce gallic acid‐loaded pea flour/polyethylene oxide (PEO)‐based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused significant changes in both solution properties and fiber morphology. Increasing gallic acid concentration resulted in increasing conductivity and decreasing consistency index, by the way decreasing average fiber size diameter. In thermogravimetric analysis (TGA), gallic acid addition resulted in a decrease in thermal degradation value of nanofibers. In addition to these changes, new chemical bands formed were an indicator of the successful encapsulation of gallic acid in Fourier‐transform infrared (FTIR) spectra. Nanofibers also showed promising results in terms of encapsulation of bioactive compounds. Therefore, gallic acid‐loaded pea flour/PEO‐based nanofibers might be considered as a promising active packaging material. |
| first_indexed | 2024-12-19T06:13:33Z |
| format | Article |
| id | doaj.art-5f4c5775542148a4ac2467513dcf341b |
| institution | Directory Open Access Journal |
| issn | 2639-6181 |
| language | English |
| last_indexed | 2024-12-19T06:13:33Z |
| publishDate | 2021-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Legume Science |
| spelling | doaj.art-5f4c5775542148a4ac2467513dcf341b2022-12-21T20:32:57ZengWileyLegume Science2639-61812021-06-0132n/an/a10.1002/leg3.90Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging materialAyca Aydogdu Emir0Eda Yildiz1Yıldırım Aydogdu2Gulum Sumnu3Serpil Sahin4Department of Food Engineering Middle East Technical University Ankara TurkeyDepartment of Food Engineering Middle East Technical University Ankara TurkeyDepartment of Physics Gazi University Ankara TurkeyDepartment of Food Engineering Middle East Technical University Ankara TurkeyDepartment of Food Engineering Middle East Technical University Ankara TurkeyAbstract The main aim of the article was to produce gallic acid‐loaded pea flour/polyethylene oxide (PEO)‐based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused significant changes in both solution properties and fiber morphology. Increasing gallic acid concentration resulted in increasing conductivity and decreasing consistency index, by the way decreasing average fiber size diameter. In thermogravimetric analysis (TGA), gallic acid addition resulted in a decrease in thermal degradation value of nanofibers. In addition to these changes, new chemical bands formed were an indicator of the successful encapsulation of gallic acid in Fourier‐transform infrared (FTIR) spectra. Nanofibers also showed promising results in terms of encapsulation of bioactive compounds. Therefore, gallic acid‐loaded pea flour/PEO‐based nanofibers might be considered as a promising active packaging material.https://doi.org/10.1002/leg3.90active packagingelectrospinningencapsulationgallic acidpea flour |
| spellingShingle | Ayca Aydogdu Emir Eda Yildiz Yıldırım Aydogdu Gulum Sumnu Serpil Sahin Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material Legume Science active packaging electrospinning encapsulation gallic acid pea flour |
| title | Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material |
| title_full | Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material |
| title_fullStr | Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material |
| title_full_unstemmed | Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material |
| title_short | Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material |
| title_sort | gallic acid encapsulated pea flour based nanofibers produced by electrospinning as a potential active food packaging material |
| topic | active packaging electrospinning encapsulation gallic acid pea flour |
| url | https://doi.org/10.1002/leg3.90 |
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