Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

Abstract

The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis were used to characterize the nanofibers. According to the SEM results, the inclusion of CA into nanofibers resulted in thinner nanofibers. All nanofibers exhibited uniform morphology. CA was efficiently loaded into nanofibers. When CA concentrations were 1% and 10%, loading efficiencies were 76.4% and 94%, respectively. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicate that encapsulating CA into carob flour–WPC-based nanofibers via electrospinning is a suitable method for active packaging applications.

Novel Biodegradable Nanoparticulate Chain-End Functionalized Polyhydroxybutyrate–Caffeic Acid with Multifunctionalities for Active Food Coatings

“… 62 , 63 Packaging films based on ethylene vinyl alcohol copolymer (EVOH) and CafA were obtained by Luzi et al 64 According to the authors, the inclusion of active CafA in the polymeric films ameliorated the free radical scavenging performance, demonstrating the feasibility of using these polymeric systems in the food packaging sector. Our findings were also supported by Zeren et al, 65 where CafA was efficiently encapsulated in whey protein-based and carob bean flour nanofibers. CafA significantly increased the antioxidant capacity of the fabricated electrospuns to 92.95 ± 1.19%.…”

“…CafA significantly increased the antioxidant capacity of the fabricated electrospuns to 92.95 ± 1.19%. CafA’s antioxidative action is known to be enhanced by the addition of a second hydroxyl group in the ortho- or para-position due to increased resonance stability and o -quinone or p -quinone formation . The promising antioxidant reports qualify PHB-DEA-CafA for food preservation potentials (Figure ).…”

Robust Piezoelectric Biomolecular Membranes from Eggshell Protein for Wearable Sensors

“…The piezoelectric properties inside the ESM are attributed to the strong association between amide, –OH, and carbonyl moieties by dipole alignment and strong H-bonding inside microfibers . The presence of PEO in the nanofibers is confirmed by the characteristic peaks of ≈2900 cm –1 attributed to symmetric and antisymmetric CH 2 stretching, ≈1095, and ≈958 cm –1 due to stretching of asymmetric C–O–C stretching . The specific peaks around 1465, 1342, 1279, and 1240 cm –1 are ascribed to CH deformation of the methyl groups.…”

“…43 The presence of PEO in the nanofibers is confirmed by the characteristic peaks of ≈2900 cm −1 attributed to symmetric and antisymmetric CH 2 stretching, ≈1095, and ≈958 cm −1 due to stretching of asymmetric C− O−C stretching. 44 The specific peaks around 1465, 1342, 1279, and 1240 cm −1 are ascribed to CH deformation of the methyl groups. Furthermore, the detection of characteristic peaks in the spectrum of SEP/PEO nanofibers indicates the presence of both SEP and PEO in the nanofibers.…”

Electrospinning Fabrication, Structural Analysis, Thermomechanical, Lyophobic, and Biocompatible Properties of Cottonseed Protein Isolate/Poly(ethylene oxide) Composite Fiber Mats

“…For instance, whey protein contains more hydrophobic amino acids than cottonseed protein used in this study (Supporting Information Table S5 and Figure S8). Indeed, WVP of two similar composite fiber mat materials (rye flour–whey protein–PEO and carob flour–whey protein–PEO) were found to be as low as 1.09–1.94 × 10 –10 g m –1 s –1 Pa –1 , and 1.38–2.95 × 10 –10 g m –1 s –1 Pa –1 , respectively.…”