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Electrospun nanofibers based on zein and red onion bulb extract (Allium cepa, L.): Volatile compounds, hydrophilicity, and antioxidant activity.
Cruz, Elder Pacheco da; Pires, Juliani Buchveitz; Jansen, Estefani Tavares; Santos, Felipe Nardo Dos; Fonseca, Laura Martins; Hackbart, Helen Cristina Dos Santos; Radünz, Marjana; Zavareze, Elessandra da Rosa; Dias, Alvaro Renato Guerra.
Afiliación
  • Cruz EPD; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
  • Pires JB; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
  • Jansen ET; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
  • Santos FND; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
  • Fonseca LM; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
  • Hackbart HCDS; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
  • Radünz M; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
  • Zavareze EDR; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
  • Dias ARG; Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil.
J Food Sci ; 89(3): 1373-1386, 2024 Mar.
Article en En | MEDLINE | ID: mdl-38343299
ABSTRACT
Onion is rich in bioactive and volatile compounds with antioxidant activity. However, the pungent odor of volatile compounds (VOCs) released restricts its use. The encapsulation of red onion extract by electrospinning is an alternative to mask this odor and protect its bioactive compounds. The main objective of this study was to encapsulate red onion bulb extract (ROE) in different concentrations into zein nanofibers by electrospinning and evaluate their thermal, antioxidant, and hydrophilicity properties. The major VOC in ROE was 3(2H)-furanone, 2-hexyl-5-methyl. Incorporating ROE into the polymeric solutions increased electrical conductivity and decreased apparent viscosity, rendering nanofibers with a lower average diameter. The loading capacity of ROE on fibers was high, reaching 91.5% (10% ROE). The morphology of the nanofibers was random and continuous; however, it showed beads at the highest ROE concentration (40%). The addition of ROE to the nanofibers increased their hydrophilicity. The nanofibers' antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl, nitric oxide, and hydroxyl radicals ranged from 32.5% to 57.3%. The electrospun nanofibers have the potential to protect and mask VOCs. In addition, they offer a sustainable alternative to the synthetic antioxidants commonly employed in the food and packaging industry due to their antioxidant activities.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zeína / Nanofibras Idioma: En Revista: J Food Sci Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zeína / Nanofibras Idioma: En Revista: J Food Sci Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Estados Unidos