Functionalized coatings by electrospinning for anti-oxidant food packaging

Dumitriu, R. P., Mitchell, G. R., Davis, F. J. ORCID: https://orcid.org/0000-0003-0462-872X and Vasile, C. (2017) Functionalized coatings by electrospinning for anti-oxidant food packaging. Procedia Manufacturing, 12. pp. 59-65. ISSN 2351-9789 doi: 10.1016/j.promfg.2017.08.008

Abstract/Summary

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.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/60214
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Chemistry Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Electron Microscopy Laboratory (CAF)
Uncontrolled Keywords	food packaging; electrospinning; anti-oxidant.
Publisher	Elsevier
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