Rapid fabrication of micro-nanofibers from grapevine leaf extract and gelatine via electroblowing: A novel approach for edible active food packaging

Kenan Sinan Dayisoylu; Zişan Akboğa; Cemhan Doğan; Elife Kaya; Yasin Akgul; Nurcan Doğan; Andinet Kumella Eticha

doi:10.1016/j.ijbiomac.2023.127309

Rapid fabrication of micro-nanofibers from grapevine leaf extract and gelatine via electroblowing: A novel approach for edible active food packaging

Int J Biol Macromol. 2023 Dec 31;253(Pt 6):127309. doi: 10.1016/j.ijbiomac.2023.127309. Epub 2023 Oct 11.

Authors

Kenan Sinan Dayisoylu¹, Zişan Akboğa¹, Cemhan Doğan², Elife Kaya³, Yasin Akgul⁴, Nurcan Doğan⁵, Andinet Kumella Eticha⁶

Affiliations

¹ Department of Food Engineering, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey.
² Department of Food Technology, Bogazliyan Vocational School, Yozgat Bozok University, Yozgat, Turkey. Electronic address: cemhan.dogan@yobu.edu.tr.
³ Department of Food Processing, Technical Sciences Vocational School, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkiye.
⁴ Iron and Steel Institute, Karabuk University, Karabuk, Turkey.
⁵ Department of Food Technology, Bogazliyan Vocational School, Yozgat Bozok University, Yozgat, Turkey.
⁶ School of Mechanical and Industrial Engineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia; Mechanical Engineering Department, Karabuk University, Karabuk, Turkey.

PMID: 37827422
DOI: 10.1016/j.ijbiomac.2023.127309

Abstract

The objective of this study was to develop novel micro-nanofibers for food packaging using grapevine extract (GLP) and gelatine using electroblowing technique. The identified components of GLP were dominated by the flavone group phenolics, as analyzed by LC-MS/MS. SBS was used to fabricate gelatine micro-nanofiber mats loaded with three different concentrations of GLP, which were subsequently cross-linked. The micro-nanofibers were characterized by their morphology, chemistry, thermal properties, and bioactivity. The in-vitro antioxidant and antimicrobial effects of the nanofiber mats were determined using various methods, which showed an increase in effectiveness with increasing GLP concentration. The in-situ assessment, where the nanofibers were applied to cheese, also showed a consistent improvement in shelf life with the use of GLP-loaded gelatin electroblown fibers.

Keywords: Active packaging; Cheese; Electroblowing; Gelatin nanofibers; Grapevine leaf.

MeSH terms

Chromatography, Liquid
Food Packaging
Gelatin / chemistry
Nanofibers* / chemistry
Plant Extracts / pharmacology
Tandem Mass Spectrometry

Substances

Gelatin
Plant Extracts