Application of electrospinning to fabricate phycocyanin- and Spirulina extract-loaded gliadin fibers for active food packaging
Mohammad‐Taghi Golmakani, Mohammad Mahdi Hajjari, Farzaneh Kiani, Niloufar Sharif, Seyed Mohammad Hashem Hosseini
Abstract
This study explored the active food packaging application of phycocyanin- and Spirulina extract-loaded gliadin electrospun fibers (GPhy and GSPE5%). SEM findings confirmed that the morphology of fibers was tubular, showing the GPhy and GSPE5% as the optimum fibers. The loading efficiencies of GPhy and GSPE5% were also around 90%, which proved the well-incorporated compounds within the fibers. Simulation results of α-gliadin dissolved in acetic acid illustrated the denaturation of the protein. FTIR and TGA confirmed that after electrospinning the chemical/structural changes and enhanced thermostabilities occurred, respectively. Antibacterial and antioxidant tests detected higher bactericidal and antioxidative effects of GSPE5% than GPhy. In the application part, it was found that GPhy and GSPE5% were able to decrease PV and TBA values as the indications of walnut kernels' protection from lipid oxidation. This work shows a facile and an efficient way to fabricate active food packaging materials using electrospinning and natural compounds.