Rapid fabrication of micro-nanofibers from grapevine leaf extract and gelatine via electroblowing: A novel approach for edible active food packaging

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dc.authoridAkgul, Yasin/0000-0001-5643-5968
dc.authoriddogan, nurcan/0000-0001-5414-1819
dc.authoridKAYA, ELIFE/0000-0001-7213-3601
dc.contributor.authorDayisoylu, Kenan Sinan
dc.contributor.authorAkboga, Zisan
dc.contributor.authorDogan, Cemhan
dc.contributor.authorKaya, Elife
dc.contributor.authorAkgul, Yasin
dc.contributor.authorDogan, Nurcan
dc.contributor.authorEticha, Andinet Kumella
dc.date.accessioned2024-09-29T15:57:15Z
dc.date.available2024-09-29T15:57:15Z
dc.date.issued2023
dc.departmentKarabük Üniversitesien_US
dc.description.abstractThe objective of this study was to develop novel micro-nanofibers for food packaging using grapevine extract (GLP) and gelatine using electroblowing technique. The identified components of GLP were dominated by the flavone group phenolics, as analyzed by LC-MS/MS. SBS was used to fabricate gelatine micro-nanofiber mats loaded with three different concentrations of GLP, which were subsequently cross-linked. The micro-nanofibers were characterized by their morphology, chemistry, thermal properties, and bioactivity. The in-vitro antioxidant and antimicrobial effects of the nanofiber mats were determined using various methods, which showed an in-crease in effectiveness with increasing GLP concentration. The in-situ assessment, where the nanofibers were applied to cheese, also showed a consistent improvement in shelf life with the use of GLP-loaded gelatin electroblown fibers.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Kahramanmaras Sutcu Imam University, Turkiye [2019/1-7YLS]en_US
dc.description.sponsorshipThis research was supported by Scientific Research Projects Coordination Unit of Kahramanmaras Sutcu Imam University, Turkiye with grant number 2019/1-7YLS.en_US
dc.identifier.doi10.1016/j.ijbiomac.2023.127309
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid37827422en_US
dc.identifier.scopus2-s2.0-85173616530en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2023.127309
dc.identifier.urihttps://hdl.handle.net/20.500.14619/4704
dc.identifier.volume253en_US
dc.identifier.wosWOS:001149541200001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Biological Macromoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectActive packagingen_US
dc.subjectElectroblowingen_US
dc.subjectGelatin nanofibersen_US
dc.subjectGrapevine leafen_US
dc.subjectCheeseen_US
dc.titleRapid fabrication of micro-nanofibers from grapevine leaf extract and gelatine via electroblowing: A novel approach for edible active food packagingen_US
dc.typeArticleen_US

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