Fabrication of Legume Protein Isolate-Polyvinyl Alcohol Nanofibers Incorporated with Ferulic Acid

İŞÇİMEN E. M., HAYTA M.

FOOD BIOPHYSICS, cilt.19, sa.2, ss.347-359, 2024 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 2
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1007/s11483-024-09827-9
  • Dergi Adı: FOOD BIOPHYSICS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.347-359
  • Anahtar Kelimeler: Nanofiber, Encapsulation, Characterization, Green lentil, Chickpea
  • Erciyes Üniversitesi Adresli: Evet

Özet

Legume proteins were utilized in this study to electrospin an bioactive component for use in food packaging. Firstly, the protein extraction from legumes with ultrasound assistance with the use of deep eutectic solvents (UA-DES) has been studied. The optimum extraction conditions were determined. Secondly, lentil protein isolate (LPI) and chickpea protein isolate (CPI) produced by the UA-DES were used in nanofiber production by electrospinning using polyvinyl alcohol (PVA) at different ratios. Lastly, the usability of fibers obtained from protein isolates and PVA in coating bioactive components was tested using ferulic acid (FA). The encapsulation properties of nanofibers produced at a ratio of 50:50 (PVA:PI) were investigated. The characteristic and antibacterial properties and release kinetics of the produced FA-loaded nanofibers were evaluated. The distribution of FA within the fibers was confirmed by fluorescence microscopy. Furthermore, the antibacterial properties were proven and the release kinetics of the produced FA-loaded fibers in different food simulants were determined. As a result, the final encapsulated material obtained by coating FA with nanofibers created with PVA and LPI-CPI mixtures might have suitable properties which may be used in various food applications.