The Structuring of Sage (
active edible packaging
antimicrobial activity
antioxidant activity
electrospinning
fiber mats
films
incorporation
sage extract
solvent casting
zein
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
29 Jan 2022
29 Jan 2022
Historique:
received:
31
12
2021
revised:
21
01
2022
accepted:
24
01
2022
entrez:
15
2
2022
pubmed:
16
2
2022
medline:
16
2
2022
Statut:
epublish
Résumé
In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract's incorporation on the materials' properties. The solvent casting generated continuous and compact films, where the extract's incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275-1.829 µm, while the extract's incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials' constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH
Identifiants
pubmed: 35159540
pii: foods11030390
doi: 10.3390/foods11030390
pmc: PMC8834357
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Ministry of Education, Science and Technological Development, Republic of Serbia
ID : 451-03-9/2021-14/200116; 451-03-9/2021-14/200135
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