Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets

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dc.contributor.authorNajafi, Zahra
dc.contributor.authorCetinkaya, Turgay
dc.contributor.authorBildik, Fatih
dc.contributor.authorAltay, Filiz
dc.contributor.authorŞahin Yeşilçubuk, Neşe
dc.date.accessioned2022-06-23T09:04:48Z
dc.date.available2022-06-23T09:04:48Z
dc.date.issued2022-06-15
dc.description.abstractIn this study, saffron extract (SE) was encapsulated in zein nanofibers (ZNs) via electrospinning and then ZNs loaded with SE (ZNLSE) were applied as a nanocoating material. The effects of different zein concentrations (15%, 25%, and 30% w/v), SE concentrations (5% and 10% w/w) and the applied voltages on the morphology of ZNs were studied. The thermal stability of ZNs decreased with the addition of SE as determined by DSC. The molecular interaction between SE and zein was confirmed by ATR-FTIR. The encapsulation efficiency of crocins and picrocrocin, in ZNLSE (10%), were 64% and 47%, respectively assessed by HPLC. The antioxidant activity of ZNLSE (56.3%) was higher than that of the ZNs as assessed by ABTS method. Chemical deterioration in the control and coated fish fillets was monitored in terms of total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), peroxide value (PV), free fatty acid (FFA) and pH. The TVBN values of the treated samples were 30% lower than those of the control group on 8th day of cold storage. The results of this study indicated that ZNLSE has a significant potential as a coating material for prolonging the shelf lives of solid foods such as fish fillets.tr_TR
dc.description.sponsorshipResearch Fund of the Istanbul Technical University (Project no.:MDK- 2018- 41582)tr_TR
dc.identifier.citationNajafi, Z., Cetinkaya, T., Bildik, F., Altay, F., & Yeşilçubuk, N. Ş. (2022). Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets. LWT, 113588.tr_TR
dc.identifier.issn0023-6438
dc.identifier.urihttp://dspace.yalova.edu.tr/handle/1/661
dc.language.isoen_UStr_TR
dc.publisherLWTtr_TR
dc.subjectSaffron extracttr_TR
dc.subjectElectrospinningtr_TR
dc.subjectEncapsulationtr_TR
dc.subjectPreservationtr_TR
dc.subjectSea basstr_TR
dc.titleNanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass filletstr_TR
dc.typeArticletr_TR
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