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Encapsulation of tomato peel extract into nanofibers and its application in model food
Author(s) -
İnanç Horuz Tuğba,
Belibağli K. Bülent
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14090
Subject(s) - syneresis , gelatin , electrospinning , chemistry , food science , curcumin , nanofiber , antioxidant , aqueous solution , chemical engineering , polymer , materials science , nanotechnology , organic chemistry , biochemistry , engineering
This study aimed the encapsulation of tomato peel extract (TPE) into zein and gelatin fibers via electrospinning to investigate their effect on the physicochemical and antioxidant properties of yogurt during storage at 4°C. The yogurt samples enriched with TPE had closer characteristics to control sample in terms of acidity, pH, syneresis, and viscosity parameters. The incorporation of TPE‐loaded fibers resulted in increasing of free radical scavenging activity of yogurt by 40%–60%. The yogurts enriched with TPE‐loaded fibers were redder, darker, and more yellow than control yogurt. Practical applications This study shows that the TPE‐loaded zein and gelatin fibers can serve as a functional additive in yoghurt, especially for improving its antioxidant and color properties. Therefore, it has the potential to fill the blank in the related literature and can provide a basis for further studies and it will be contributed to the utilization of nanofibers in food science and technology, particularly for encapsulation to protect and controlled release of active components. It will also contribute to the production of water‐soluble carotenoids by nanoencapsulation via electrospinning and use them in an aqueous food matrix. However, future toxicological studies are required to establish the potential adverse effects of nanotechnology on human health.