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Publicação
Functionalized Coatings by Electrospinning for Anti-oxidant Food Packaging
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Orientador(es)
Resumo(s)
The development of advanced formulations used for food packaging applications, which behave as protection or preservation materials and improve consumers’ health offers a route to reduced food wastage. The present study deals with investigations on the possibility of obtaining functionalized coatings by electrospinning of poly(ɛ-caprolactone), a synthetic biodegradable polymer together with vitamin E (α-tocopherol), selected as plant-based phenolic antioxidant. In this approach electrospinning allows the production of high surface area materials and thus offering an increased antioxidant activity. The electrospun fibres of poly(ɛ-caprolactone)/vitamin E were obtained, studied and their antioxidant properties were evaluated by measuring the fibre reactivity with 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. The potential for extending the shelf-life of food products by using this approach is discussed.
Descrição
Palavras-chave
food packaging electrospinning anti-oxidant
Contexto Educativo
Citação
Raluca P. Dumitriu, Geoffrey R. Mitchell, Fred J. Davis, Cornelia Vasile, Functionalized Coatings by Electrospinning for Anti-oxidant Food Packaging, Procedia Manufacturing, Volume 12, 2017, Pages 59-65, ISSN 2351-9789, https://doi.org/10.1016/j.promfg.2017.08.008
Editora
Elsevier BV