PMID- 29999536
OWN - NLM
STAT- MEDLINE
DCOM- 20190111
LR  - 20221207
IS  - 1097-0010 (Electronic)
IS  - 0022-5142 (Linking)
VI  - 99
IP  - 2
DP  - 2019 Jan 30
TI  - Nanoencapsulation of carotenoids extracted from tomato peels into zein fibers by 
      electrospinning.
PG  - 759-766
LID - 10.1002/jsfa.9244 [doi]
AB  - BACKGROUND: 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. RESULTS: 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. CONCLUSION: This study showed that 
      nanoencapsulation by electrospinning is an effective way to stabilize 
      carotenoids, which is promising for their use in food processing. (c) 2018 Society 
      of Chemical Industry.
CI  - (c) 2018 Society of Chemical Industry.
FAU - Horuz, Tugba Inanc
AU  - Horuz TI
AD  - Food Engineering Department, Engineering Faculty, Gaziantep University, 
      Gaziantep, Turkey.
FAU - Belibagli, K Bulent
AU  - Belibagli KB
AD  - Food Engineering Department, Engineering Faculty, Gaziantep University, 
      Gaziantep, Turkey.
LA  - eng
GR  - 114O731/Technological Research Council of Turkey (TUBITAK)/
GR  - 2211-C/TUBITAK-BIDEB/
PT  - Evaluation Study
PT  - Journal Article
DEP - 20180822
PL  - England
TA  - J Sci Food Agric
JT  - Journal of the science of food and agriculture
JID - 0376334
RN  - 0 (Plant Extracts)
RN  - 0 (Waste Products)
RN  - 36-88-4 (Carotenoids)
RN  - 9010-66-6 (Zein)
SB  - IM
MH  - Carotenoids/*chemistry/isolation & purification
MH  - Electrochemistry/*methods
MH  - Fruit/chemistry
MH  - Solanum lycopersicum/*chemistry
MH  - Nanofibers/*chemistry
MH  - Nanotechnology/*methods
MH  - Plant Extracts/*chemistry/isolation & purification
MH  - Waste Products/*analysis
MH  - Zein/*chemistry
OTO - NOTNLM
OT  - carotenoids
OT  - electrospinning
OT  - nanoencapsulation
OT  - tomato peel
OT  - zein
EDAT- 2018/07/13 06:00
MHDA- 2019/01/12 06:00
CRDT- 2018/07/13 06:00
PHST- 2018/03/21 00:00 [received]
PHST- 2018/06/22 00:00 [revised]
PHST- 2018/07/02 00:00 [accepted]
PHST- 2018/07/13 06:00 [pubmed]
PHST- 2019/01/12 06:00 [medline]
PHST- 2018/07/13 06:00 [entrez]
AID - 10.1002/jsfa.9244 [doi]
PST - ppublish
SO  - J Sci Food Agric. 2019 Jan 30;99(2):759-766. doi: 10.1002/jsfa.9244. Epub 2018 
      Aug 22.