Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material

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dc.authorid0000-0003-3877-9200en_US
dc.authorscopusid57315992600en_US
dc.authorwosid-en_US
dc.contributor.authorAydoğdu Emir, Ayca
dc.contributor.authorYıldız, Eda
dc.contributor.authorAydoğdu, Yıldırım
dc.contributor.authorSumnu, Gülüm
dc.contributor.authorŞahin, Serpil
dc.date.accessioned2023-06-05T12:32:52Z
dc.date.available2023-06-05T12:32:52Z
dc.date.issued2021en_US
dc.departmentFakülteler, Çanakkale Uygulamalı Bilimler Fakültesi, Gıda Teknolojisi Bölümü
dc.description.abstractThe main aim of the article was to produce gallic acid-loaded pea flour/polyethylene oxide (PEO)-based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused significant changes in both solution properties and fiber morphology. Increasing gallic acid concentration resulted in increasing conductivity and decreasing consistency index, by the way decreasing average fiber size diameter. In thermogravimetric analysis (TGA), gallic acid addition resulted in a decrease in thermal degradation value of nanofibers. In addition to these changes, new chemical bands formed were an indicator of the successful encapsulation of gallic acid in Fourier-transform infrared (FTIR) spectra. Nanofibers also showed promising results in terms of encapsulation of bioactive compounds. Therefore, gallic acid-loaded pea flour/PEO-based nanofibers might be considered as a promising active packaging material.en_US
dc.identifier.citationAydoğdu Emir, A., Yıldız, E., Aydoğdu, Y., Sumnu, G., & Sahin, S. (2021). Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material. Legume Science, 3(2) doi:10.1002/leg3.90en_US
dc.identifier.doi10.1002/leg3.90
dc.identifier.issn2639-6181
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85118205888
dc.identifier.urihttps://doi.org/10.1002/leg3.90
dc.identifier.urihttps://hdl.handle.net/20.500.12428/4256
dc.identifier.volume3en_US
dc.indekslendigikaynakScopus
dc.institutionauthorAydoğdu Emir, Ayça
dc.language.isoen
dc.publisherJohn Wiley and Sons Incen_US
dc.relation.ispartofLegume Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subjectActive packagingen_US
dc.subjectElectrospinningen_US
dc.subjectEncapsulationen_US
dc.subjectGallic aciden_US
dc.subjectPea flouren_US
dc.titleGallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material
dc.typeArticle

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