A novel nanocomposite for food packaging developed by electrospinning and electrospraying

Publication date: June 2019Source: Food Packaging and Shelf Life, Volume 20Author(s): Daiane Angelica Schmatz, Jorge Alberto Vieira Costa, Michele Greque de MoraisAbstractThe association of electrospinning and electrospraying can produce a new nanomaterial for coating sensitive bioactive compounds as phycocyanin and the final product of these process present characteristics which make it possible the application as food packaging with actives properties. The aim of this work was the development of a new nanofiber material with incorporated phycocyanin/polyvinyl alcohol nanoparticles (PC-PVAn) through electrospinning and electrospraying techniques. Nanoparticles were produced with 11% PVA and 2% PC (w v−1) upon a collector with deposited 12% polycaprolactone (PCL) or 13% poly-L-lactic acid (PLLA) nanofibers. The PC-PVA nanoparticles presented nanoencapsulation efficiency of 75.1 ± 0.2% and provided antioxidant activity by the ABTS, DPPH and reducing power methods. The results obtained potentiate the application of nanomaterials produced by the association of electrospinning and electrospraying techniques in active food packaging due to their good thermal and mechanical characteristics and antioxidant capacity, which protect food from deterioration and increase their shelf-life.

Source: Food Packaging and Shelf Life - March 28, 2019 Category: Food Science Source Type: research