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Nanomaterials 2018, 8(11), 919; https://doi.org/10.3390/nano8110919

Active Food Packaging Coatings Based on Hybrid Electrospun Gliadin Nanofibers Containing Ferulic Acid/Hydroxypropyl-Beta-Cyclodextrin Inclusion Complexes

1
Department of Food Science and Technology, School of Agriculture, Shiraz University, km 12 Shiraz-Esfahan Highway, 71441-65186 Shiraz, Iran
2
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, 91895/157/356 Mashhad, Iran
3
Food Quality and Preservation Department, IATA-CSIC, 46980 Paterna, Valencia, Spain
*
Author to whom correspondence should be addressed.
Received: 18 October 2018 / Revised: 2 November 2018 / Accepted: 5 November 2018 / Published: 7 November 2018
(This article belongs to the Special Issue Food Packaging Based on Nanomaterials)
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Abstract

In this work, hybrid gliadin electrospun fibers containing inclusion complexes of ferulic acid (FA) with hydroxypropyl-beta-cyclodextrins (FA/HP-β-CD-IC) were prepared as a strategy to increase the stability and solubility of the antioxidant FA. Inclusion complex formation between FA and HP-β-CD was confirmed by Fourier transform infrared spectroscopy (FTIR), differential scanning calorimeter (DSC), and X-ray diffraction (XRD). After adjusting the electrospinning conditions, beaded-free fibers of gliadin incorporating FA/HP-β-CD-IC with average fiber diameters ranging from 269.91 ± 73.53 to 271.68 ± 72.76 nm were obtained. Control gliadin fibers containing free FA were also produced for comparison purposes. The incorporation of FA within the cyclodextrin molecules resulted in increased thermal stability of the antioxidant compound. Moreover, formation of the inclusion complexes also enhanced the FA photostability, as after exposing the electrospun fibers to UV light during 60 min, photodegradation of the compound was reduced in more than 30%. Moreover, a slower degradation rate was also observed when compared to the fibers containing the free FA. Results from the release into two food simulants (ethanol 10% and acetic acid 3%) and PBS also demonstrated that the formation of the inclusion complexes successfully resulted in improved solubility, as reflected from the faster and greater release of the compounds in the three assayed media. Moreover, in both types of hybrid fibers, the antioxidant capacity of FA was kept, thus confirming the suitability of electrospinning for the encapsulation of sensitive compounds, giving raise to nanostructures with potential as active packaging structures or delivery systems of use in pharmaceutical or biomedical applications. View Full-Text
Keywords: gliadin; ferulic acid; hydroxypropyl-beta-cyclodextrin; electrospinning gliadin; ferulic acid; hydroxypropyl-beta-cyclodextrin; electrospinning
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Sharif, N.; Golmakani, M.-T.; Niakousari, M.; Hosseini, S.M.H.; Ghorani, B.; Lopez-Rubio, A. Active Food Packaging Coatings Based on Hybrid Electrospun Gliadin Nanofibers Containing Ferulic Acid/Hydroxypropyl-Beta-Cyclodextrin Inclusion Complexes. Nanomaterials 2018, 8, 919.

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