Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep, Turkey.
J Sci Food Agric. 2019 Jan 30;99(2):759-766. doi: 10.1002/jsfa.9244. Epub 2018 Aug 22.
The processing of tomatoes generates significant amounts of tomato waste, which has a high potential to be used in food industry as a natural food colorant, antioxidant, and food supplement providing health benefits. However, it is difficult to incorporate the carotenoids into different food formulations because they are relatively unstable in food systems. Hence, this novel study investigated the use of an electrospinning technique for the encapsulation of carotenoids extracted from tomato peel into zein nanofibers to improve its thermal and storage stability, and antioxidant activity.
Composite zein nanofibers containing the carotenoids extracted from tomato peel (TP) were successfully produced with above 90% encapsulation efficiency by electrospinning. Scanning electron microscope (SEM) analysis revealed that the extract-loaded fibers exhibited morphology similar to the neat zein fibers with a bead-free, smooth, and homogeneously-distributed morphology. Differential scanning calorimetry (DSC) thermograms showed that the thermal stability of the extract was enhanced by nanoencapsulation. No significant changes in the Fourier transform infrared (FTIR) spectra of extract-loaded zein fibers were observed compared to neat zein fiber, showing that the TP extract could be entrapped into the zein fibers. Compared to non-encapsulated extract, the encapsulated one inside zein fibers had better retention of lycopene and antioxidant activity (AA) during 14-days' storage. More interestingly, the AA of the extract increased about 11-fold by nanoencapsulation.
This study showed that nanoencapsulation by electrospinning is an effective way to stabilize carotenoids, which is promising for their use in food processing. © 2018 Society of Chemical Industry.
番茄加工会产生大量的番茄废料，这些废料具有很高的潜力，可以用作天然食用色素、抗氧化剂和食品补充剂，为人体健康带来益处。然而，由于在食品体系中相对不稳定，将类胡萝卜素融入不同的食品配方中具有一定难度。因此，本研究采用静电纺丝技术，将番茄皮中提取的类胡萝卜素包封到玉米醇溶蛋白纳米纤维中，以提高其热稳定性和储存稳定性，以及抗氧化活性。
通过静电纺丝成功制备了包封番茄皮提取物（TP）的复合玉米醇溶蛋白纳米纤维，包封效率超过 90%。扫描电子显微镜（SEM）分析表明，负载提取物的纤维呈现出与纯玉米醇溶蛋白纤维相似的形态，具有无珠状、光滑和均匀分布的形态。差示扫描量热法（DSC）热图谱表明，纳米封装增强了提取物的热稳定性。与纯玉米醇溶蛋白纤维相比，负载提取物的玉米醇溶蛋白纤维的傅里叶变换红外（FTIR）光谱没有明显变化，表明 TP 提取物可以被包封到玉米醇溶蛋白纤维中。与未封装的提取物相比，封装在玉米醇溶蛋白纤维内的提取物在 14 天的储存过程中保留了更多的番茄红素和抗氧化活性（AA）。更有趣的是，通过纳米封装，提取物的 AA 增加了约 11 倍。
本研究表明，静电纺丝的纳米封装是稳定类胡萝卜素的有效方法，有望应用于食品加工。 © 2018 化学工业协会。
