Fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation

Abstract Recently, using of natural ingredients gains much attention in the field of food science and active packaging. In this study, first, jujube extract was investigated for its antimicrobial and antioxidant properties, and then, the effect of electrospun PVA/JE (jujube extract loaded into Poly...

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Autores principales:	Tayyebeh Zeinali, Esmat Alemzadeh, Asghar Zarban, Mohsen Khorashadizadeh, Elham Ansarifar
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	electrospinning fruit preservation jujube extract nanofiber polyvinyl alcohol Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/7e3682b986f84158bc173c28da7c8fe6
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spelling	oai:doaj.org-article:7e3682b986f84158bc173c28da7c8fe62021-11-04T13:06:43ZFabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation2048-717710.1002/fsn3.2601https://doaj.org/article/7e3682b986f84158bc173c28da7c8fe62021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2601https://doaj.org/toc/2048-7177Abstract Recently, using of natural ingredients gains much attention in the field of food science and active packaging. In this study, first, jujube extract was investigated for its antimicrobial and antioxidant properties, and then, the effect of electrospun PVA/JE (jujube extract loaded into Poly vinyl alcohol) nanofiber as active packaging was evaluated to increase the shelf‐life of strawberry. PVA/ZE nanofiber film was prepared using electrospinning method, and their morphology was confirmed by scanning electron microscopy (SEM). Fruit preservation abilities of the nanofiber film were tested on strawberries. The strawberries were then kept at 4℃ for 15 days and characterized in terms of their properties (weight loss, TSS, firmness, and sensory analysis). Results indicated that flavonoid content of jujube extract ranged from 4.80 ± 0.01 to 13.54 ± 0.08 mg CEQ/100 g, and the DPPH free radical‐scavenging activity was from 210 ± 2.66 to 1498 ± 2.65 (GAE/g DW). The jujube extract also presented potent antibacterial activity against the investigated bacteria and fungi. The scanning electron microscopy (SEM) images of nanofibers had a linear morphology and bead‐free structure; however, PVA/JE (jujube extract encapsulated into PVA nanofiber) had strip and flat organization. Strawberries in control group showed signs of decay and a decrease in visual appearance on the 6th. However, fruits in PVA/JE group had acceptable overall appearance for marketing, as no obvious sign of decay was observed on 12th day of storage. Active packaging containing herbal extracts and essential oils preserves the organoleptic and physicochemical properties of the fruits.Tayyebeh ZeinaliEsmat AlemzadehAsghar ZarbanMohsen KhorashadizadehElham AnsarifarWileyarticleelectrospinningfruit preservationjujube extractnanofiberpolyvinyl alcoholNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6353-6361 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	electrospinning fruit preservation jujube extract nanofiber polyvinyl alcohol Nutrition. Foods and food supply TX341-641
spellingShingle	electrospinning fruit preservation jujube extract nanofiber polyvinyl alcohol Nutrition. Foods and food supply TX341-641 Tayyebeh Zeinali Esmat Alemzadeh Asghar Zarban Mohsen Khorashadizadeh Elham Ansarifar Fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation
description	Abstract Recently, using of natural ingredients gains much attention in the field of food science and active packaging. In this study, first, jujube extract was investigated for its antimicrobial and antioxidant properties, and then, the effect of electrospun PVA/JE (jujube extract loaded into Poly vinyl alcohol) nanofiber as active packaging was evaluated to increase the shelf‐life of strawberry. PVA/ZE nanofiber film was prepared using electrospinning method, and their morphology was confirmed by scanning electron microscopy (SEM). Fruit preservation abilities of the nanofiber film were tested on strawberries. The strawberries were then kept at 4℃ for 15 days and characterized in terms of their properties (weight loss, TSS, firmness, and sensory analysis). Results indicated that flavonoid content of jujube extract ranged from 4.80 ± 0.01 to 13.54 ± 0.08 mg CEQ/100 g, and the DPPH free radical‐scavenging activity was from 210 ± 2.66 to 1498 ± 2.65 (GAE/g DW). The jujube extract also presented potent antibacterial activity against the investigated bacteria and fungi. The scanning electron microscopy (SEM) images of nanofibers had a linear morphology and bead‐free structure; however, PVA/JE (jujube extract encapsulated into PVA nanofiber) had strip and flat organization. Strawberries in control group showed signs of decay and a decrease in visual appearance on the 6th. However, fruits in PVA/JE group had acceptable overall appearance for marketing, as no obvious sign of decay was observed on 12th day of storage. Active packaging containing herbal extracts and essential oils preserves the organoleptic and physicochemical properties of the fruits.
format	article
author	Tayyebeh Zeinali Esmat Alemzadeh Asghar Zarban Mohsen Khorashadizadeh Elham Ansarifar
author_facet	Tayyebeh Zeinali Esmat Alemzadeh Asghar Zarban Mohsen Khorashadizadeh Elham Ansarifar
author_sort	Tayyebeh Zeinali
title	Fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation
title_short	Fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation
title_full	Fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation
title_fullStr	Fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation
title_full_unstemmed	Fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation
title_sort	fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/7e3682b986f84158bc173c28da7c8fe6
work_keys_str_mv	AT tayyebehzeinali fabricationandcharacterizationofjujubeextractloadedelectrospunpolyvinylalcoholnanofiberforstrawberrypreservation AT esmatalemzadeh fabricationandcharacterizationofjujubeextractloadedelectrospunpolyvinylalcoholnanofiberforstrawberrypreservation AT asgharzarban fabricationandcharacterizationofjujubeextractloadedelectrospunpolyvinylalcoholnanofiberforstrawberrypreservation AT mohsenkhorashadizadeh fabricationandcharacterizationofjujubeextractloadedelectrospunpolyvinylalcoholnanofiberforstrawberrypreservation AT elhamansarifar fabricationandcharacterizationofjujubeextractloadedelectrospunpolyvinylalcoholnanofiberforstrawberrypreservation
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Fabrication and characterization of jujube extract‐loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation

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