Main content area

Electrospun β-carotene–loaded SPI:PVA fiber mats produced by emulsion-electrospinning as bioactive coatings for food packaging

Pinheiro Bruni, Graziella, de Oliveira, Jean Paulo, Gómez-Mascaraque, Laura G., Fabra, Maria José, Guimarães Martins, Vilásia, Zavareze, Elessandra da Rosa, López-Rubio, Amparo
Food packaging and shelf life 2020 v.23 pp. 100426
active ingredients, adhesion, annealing, antioxidants, beta-carotene, bioactive compounds, coatings, emulsions, encapsulation, food packaging, foods, heat treatment, hydrophobicity, packaging films, polyvinyl alcohol, shelf life, soy protein isolate, soybean oil
In this work, emulsion electrospinning was used to develop an active internal coating for food packaging applications. Specifically, the antioxidant molecule β-carotene, was encapsulated in a mixture of soy protein isolate (SPI) and polyvinyl alcohol (PVA) which was directly electrospun onto a polyhydroxybutyrate-co-valerate (PHB92/PHV8) film. An annealing treatment was applied to improve the adhesion of the electrospun mat onto the packaging film, which contributed to modulate the release of the active compound. Stable SPI:PVA emulsions (with a 50:50 ratio) were developed using soybean oil (SBO) as carrier of the hydrophobic β-carotene. The encapsulation efficiency of β-carotene in the electrospun SPI:PVA fibers was 65.0 % ± 2.6 %, being 51.4 % ± 0.9 % effectively incorporated into their cores. Finally, the in-vitro release assay of the antioxidant in soybean oil, which simulates fatty foods, demonstrated that the heat treatment (anneling) contributed to a slower and more sustained released of the bioactive compound.