Fabrication of Grape Pomace Extract–Loaded Electrospun Nanofiber Films as Active Packaging Material for Walnut

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-09-27 DOI:10.1007/s11947-024-03595-7

Burcin Yilmaz, Kevser Kahraman, Lutfiye Ekici

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Abstract

Grape pomace is a valuable residue of wine, vinegar, juice, and molasses industries with its high phenolic compound content. In this study, fabrication of gelatin/zein nanofiber films with antioxidant properties due to addition of grape pomace extract (0–20%, GPE) was assessed. This nanofiber film is designed to be evaluated as an active packaging material for coating walnuts. SEM analysis revealed that the nanofibers were uniform and bead-free, with the diameter ranging from 239 to 343 nm, and the FT-IR spectra showed that the GPE was enclosed in nanofibers successfully. The thermal stability of the extract appeared to be improved by encapsulation. The nanofibers demonstrated DPPH scavenging activity with the one containing 20% GPE exhibiting 75% inhibition. Walnuts were placed into polyethylene bags including nanofibers, and after 21-day storage, a significant (p < 0.05) decrease in the peroxide values (from 1.92 meq 0₂/kg walnut oil to 1.39 meq 0₂/kg walnut oil) and Totox values (from 4.05 to 3.01) was shown by using GPE-loaded nanofiber. This study’s results indicate that nanofibers with GPE content could be a promising package material for preserving food quality.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.