Dayisoylu, Kenan SinanAkboga, ZisanDogan, CemhanKaya, ElifeAkgul, YasinDogan, NurcanEticha, Andinet Kumella2024-09-292024-09-2920230141-81301879-0003https://doi.org/10.1016/j.ijbiomac.2023.127309https://hdl.handle.net/20.500.14619/4704The 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.eninfo:eu-repo/semantics/closedAccessActive packagingElectroblowingGelatin nanofibersGrapevine leafCheeseArticle10.1016/j.ijbiomac.2023.1273092-s2.0-8517361653037827422Q1253WOS:001149541200001Q1