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

doi:10.1016/j.fochx.2024.101275

Application of electrospinning to fabricate phycocyanin- and Spirulina extract-loaded gliadin fibers for active food packaging

Food Chem X. 2024 Mar 12:22:101275. doi: 10.1016/j.fochx.2024.101275. eCollection 2024 Jun 30.

Authors

Mohammad-Taghi Golmakani¹, Mohammad Mahdi Hajjari¹, Farzaneh Kiani¹, Niloufar Sharif¹, Seyed Mohammad Hashem Hosseini¹

Affiliation

¹ Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

Abstract

This study explored the active food packaging application of phycocyanin- and Spirulina extract-loaded gliadin electrospun fibers (GPhy and GSPE_5%). SEM findings confirmed that the morphology of fibers was tubular, showing the GPhy and GSPE_5% as the optimum fibers. The loading efficiencies of GPhy and GSPE_5% 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 GSPE_5% than GPhy. In the application part, it was found that GPhy and GSPE_5% 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.

Keywords: Active food packaging; Electrospinning; Gliadin; Phycocyanin; Spirulina extract.