A green approach to tangerine preservation: composite electro-blown nanofibers activated with cedarwood oil

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-10-25 DOI:10.1007/s10068-024-01736-4

Ghizlane Akhouy, Andinet Kumella Eticha, Cemhan Dogan, Nurcan Dogan, Mehmet D. Calisir, Ali Toptas, Faissal Aziz, Yasin Akgul

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Abstract

In this study, a novel active food packaging hybrid nanofibrous mats were fabricated from gelatin (G), chitosan (Ch), polyamide-6 (PA6), and Cedrus atlantica essential oil (CAEO) via an electroblowing technique. The G-Ch-PA6 nanofibrous mats containing varying concentrations (0, 1, 3, and 5%, m/m) of CAEO were produced and thermally crosslinked. These hybrid mats underwent comprehensive characterization, including morphology assessment, surface wetting analysis, thermal stability examination, antioxidant evaluation, bioactivity testing, and more. Morphological investigation revealed that the incorporation of different CAEO concentrations influenced the average diameter of the nanofibers, which ranged from 335.09 to 541.90 nm. Moreover, the antioxidant properties of nanofibrous mats were assessed using DPPH and ABTS methods, revealing a linear relationship between antioxidant activity and the loading amount of CAEO. These findings underscore the potential of the G-Ch-PA6-CAEO5 nanofibrous mat as a multifunctional active packaging material, promising in the preservation and freshness monitoring of fruits such as tangerines.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.