Electrospun natural polypeptides based nanofabrics enriched with antioxidant polyphenols for active food preservation

Yaxin Zhao; Gaiping Guo; Bo Xu; Hongtao Liu; Huafeng Tian; Jian Li; Yuge Ouyang; Aimin Xiang; Rakesh Kumar

doi:10.1016/j.foodchem.2022.134991

Electrospun natural polypeptides based nanofabrics enriched with antioxidant polyphenols for active food preservation

Food Chem. 2023 Mar 30;405(Pt B):134991. doi: 10.1016/j.foodchem.2022.134991. Epub 2022 Nov 19.

Authors

Yaxin Zhao¹, Gaiping Guo², Bo Xu³, Hongtao Liu¹, Huafeng Tian⁴, Jian Li⁵, Yuge Ouyang¹, Aimin Xiang¹, Rakesh Kumar⁶

Affiliations

¹ School of Chemistry and Materials Engineering, Beijing Technology and Business University, China.
² College of Materials Science and Engineering, Beijing Institute of Petrochemical Technology, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, China.
³ School of Chemistry and Materials Engineering, Beijing Technology and Business University, China. Electronic address: xubo@btbu.edu.cn.
⁴ School of Chemistry and Materials Engineering, Beijing Technology and Business University, China. Electronic address: tianhuafeng@th.btbu.edu.cn.
⁵ Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, China. Electronic address: lijian@btbu.edu.cn.
⁶ Department of Biotechnology, Central University of South Bihar, Gaya, India.

PMID: 36435113
DOI: 10.1016/j.foodchem.2022.134991

Abstract

In order to overcome the environmental problems posed by traditional packaging materials and taking into account the degradation factors, a natural polypeptides-based nanofiber rich in different polyphenols was prepared by electrospinning technique and has been explored as an active food packaging material. The results showed that the introduction of polyphenols improved the hydrophobicity and oxidation resistance of the natural polypeptides based nanofabric. The antioxidant value was 82.5% after incorporation of 15% gallic acid, which was ten times more than that of the natural polypeptides-based nanofabrics without polyphenols. Through the packaging test of wrapped cherries, it was found that the nanofabric films greatly improved the preservation performance of cherries. Water loss, hardness and gas release were significantly enhanced when compared with those of unwrapped cherries. In this work, the zein/gelatin film with 15% gallic acid or 10% procyanidins polyphenols exhibited the best fresh-keeping performance and remarkable effect thus leading to potential application aspect.

Keywords: Antioxidant; Electrospinning; Food preservation; Natural polypeptides; Polyphenol.

MeSH terms

Antioxidants*
Food Preservation
Gallic Acid
Peptides
Polyphenols*

Substances

Polyphenols
Antioxidants
Peptides
Gallic Acid