Encapsulation of rose hip seed oil into fibrous zein films for ambient and on demand food preservation via coaxial electrospinning

Zhi Cheng Yao, Ming Wei Chang, Zeeshan Ahmad, Jing Song Li

Research output: Contribution to journalArticle

26 Citations (Scopus)

Abstract

Several active encapsulation technologies using polymeric matrix systems for food preservation have been developed in the last decade. In this study, the microencapsulation of rose hip seed oil (REO) in to a zein prolamine (ZP) fiber matrix via the coaxial electrospinning technique is studied. The morphological features of core-sheath REO encapsulated ZP fibers were modulated through process parameters (e.g. active and polymer solution concentration, applied voltage and media flow rate). The ZP solution concentration (outer needle) was found to be critical for REO loading capacity (LC) and encapsulation efficiency (EE). The optimal LC and EE of REO in ZP matrix was 12.24% and 90.16%, respectively, and were achieved using a ZP concentration of 35 w/v%. Food packaging potential was evaluated using peeled and segmented fruits (bananas and cumquats). The findings demonstrate a facile packaging route to improve food sustainability and reduce waste.

LanguageEnglish
Pages115-123
Number of pages9
JournalJournal of Food Engineering
Volume191
Early online date28 Jul 2016
DOIs
Publication statusPublished - 1 Dec 2016

Fingerprint

rose hips
Zein
Food Preservation
Phenylpropanolamine
zein
encapsulation
seed oils
films (materials)
food preservation
Hip
Seeds
Oils
dietary fiber
Food Packaging
microencapsulation
Drug Compounding
Musa
food packaging
Product Packaging
bananas

Keywords

  • Coaxial encapsulation
  • Electrospinning
  • Food preservation
  • Rose hip seed oil
  • Zein

Cite this

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abstract = "Several active encapsulation technologies using polymeric matrix systems for food preservation have been developed in the last decade. In this study, the microencapsulation of rose hip seed oil (REO) in to a zein prolamine (ZP) fiber matrix via the coaxial electrospinning technique is studied. The morphological features of core-sheath REO encapsulated ZP fibers were modulated through process parameters (e.g. active and polymer solution concentration, applied voltage and media flow rate). The ZP solution concentration (outer needle) was found to be critical for REO loading capacity (LC) and encapsulation efficiency (EE). The optimal LC and EE of REO in ZP matrix was 12.24{\%} and 90.16{\%}, respectively, and were achieved using a ZP concentration of 35 w/v{\%}. Food packaging potential was evaluated using peeled and segmented fruits (bananas and cumquats). The findings demonstrate a facile packaging route to improve food sustainability and reduce waste.",
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Encapsulation of rose hip seed oil into fibrous zein films for ambient and on demand food preservation via coaxial electrospinning. / Yao, Zhi Cheng; Chang, Ming Wei; Ahmad, Zeeshan; Li, Jing Song.

Vol. 191, 01.12.2016, p. 115-123.

Research output: Contribution to journalArticle

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T1 - Encapsulation of rose hip seed oil into fibrous zein films for ambient and on demand food preservation via coaxial electrospinning

AU - Yao, Zhi Cheng

AU - Chang, Ming Wei

AU - Ahmad, Zeeshan

AU - Li, Jing Song

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AB - Several active encapsulation technologies using polymeric matrix systems for food preservation have been developed in the last decade. In this study, the microencapsulation of rose hip seed oil (REO) in to a zein prolamine (ZP) fiber matrix via the coaxial electrospinning technique is studied. The morphological features of core-sheath REO encapsulated ZP fibers were modulated through process parameters (e.g. active and polymer solution concentration, applied voltage and media flow rate). The ZP solution concentration (outer needle) was found to be critical for REO loading capacity (LC) and encapsulation efficiency (EE). The optimal LC and EE of REO in ZP matrix was 12.24% and 90.16%, respectively, and were achieved using a ZP concentration of 35 w/v%. Food packaging potential was evaluated using peeled and segmented fruits (bananas and cumquats). The findings demonstrate a facile packaging route to improve food sustainability and reduce waste.

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