Electrospinning Encapsulation of Chlorophylls Microwave-Extracted from Spinach Waste and Utilization as Coloring Agent in Yogurt

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

Food and Bioprocess Technology Pub Date : 2025-01-10 DOI:10.1007/s11947-024-03740-2

Beyza Sukran Isik, Sinan Bayram, Filiz Altay

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Abstract

Natural colorants have become a developing market because of consumer preferences, and more cost-effective and stable production is necessary. In the present study, a natural green colorant was obtained via microwave-assisted extraction from spinach waste to produce affordable, environmentally-friendly, and innovative colorants. The extracts were encapsulated with zein via uniaxial and coaxial electrospinning techniques to overcome the stability issues associated with their natural green color. The encapsulation efficiencies of uniaxially encapsulated chlorophyll extracted from spinach waste by microwave were 63.50 and 57.18 for chlorophyll a and b, respectively. The efficiencies of chlorophyll a and b by coaxial electrospinning were found 49.53% and 88.58%, respectively. The microwave-assisted extraction and the addition of eumelanin may contribute positively to the antioxidant activity and thermal stability of electrospun samples. The stability test against light revealed that 61% of chlorophyll a could be preserved by uniaxial electrospinning. In addition, when chlorophyll-loaded nanofibers were incorporated into yogurt, a more stable green color was achieved during storage.

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微波提取菠菜中叶绿素的静电纺丝包封及其在酸奶中的应用

由于消费者的偏好，天然色素已成为一个发展中的市场，需要更具成本效益和稳定的生产。在本研究中，通过微波辅助提取菠菜废料获得一种天然绿色着色剂，以生产价格合理，环保，创新的着色剂。通过单轴和同轴静电纺丝技术将玉米蛋白包封，以克服其天然绿色所带来的稳定性问题。微波法提取菠菜废弃物单轴包封叶绿素，对叶绿素a和b的包封效率分别为63.50和57.18。同轴静电纺丝对叶绿素a和叶绿素b的效率分别为49.53%和88.58%。微波辅助提取和真黑素的加入对静电纺丝样品的抗氧化活性和热稳定性有积极的影响。光稳定性试验表明，单轴静电纺丝可保存61%的叶绿素a。此外，将含有叶绿素的纳米纤维加入酸奶中，酸奶在储存过程中呈现出更稳定的绿色。

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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.