Scholarlink

<p>This study aimed to develop an anti-radical electrospun poly(vinyl alcohol) (PVA) nanofiber patch containing a microwave-roasted Camelina (Camelina sativa L.) seed oil nanoemulsion (CSO<sub>NE</sub>) as a controlled-release system rich in polyphenols. The effects of different microwave roasting powers and times on oil yield, total phenolic content (TPC), oxidative stability (OSI), and radical scavenging activity (RSA) were investigated. Microwave roasting enhanced oil extraction and antioxidant properties up to an optimal point, beyond which these decreased. A Camelina protein isolate-stabilized oil-in-water nanoemulsion was prepared and showed high stability under stress tests. The resulting electrospun patch exhibited smooth morphology with an average fiber diameter of 342.6 nm, significant protection of polyphenols against UV and heat, rapid wetting time (&lt; 30 s), and temperature-responsive controlled release of oil. These results suggest the potential of the developed patch as an active packaging material for preserving food quality through controlled release of antioxidants.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

An innovative anti-radical electrospun nanofiber patch infused with microwave-roasted polyphenol-rich Camelina (Camelina sativa L.) seed oil as controlled release food packaging

  • 期刊论文

  • 发表日期：

    2025年7月15日

查看全文
  • Sanaz Khaledi,
  • Nafiseh Jahanbakhshian,
  • Zahra Emam-Djomeh,
  • Sediqeh Soleimanifard,
  • Zahra Beigmohammadi

摘要

This study aimed to develop an anti-radical electrospun poly(vinyl alcohol) (PVA) nanofiber patch containing a microwave-roasted Camelina (Camelina sativa L.) seed oil nanoemulsion (CSONE) as a controlled-release system rich in polyphenols. The effects of different microwave roasting powers and times on oil yield, total phenolic content (TPC), oxidative stability (OSI), and radical scavenging activity (RSA) were investigated. Microwave roasting enhanced oil extraction and antioxidant properties up to an optimal point, beyond which these decreased. A Camelina protein isolate-stabilized oil-in-water nanoemulsion was prepared and showed high stability under stress tests. The resulting electrospun patch exhibited smooth morphology with an average fiber diameter of 342.6 nm, significant protection of polyphenols against UV and heat, rapid wetting time (< 30 s), and temperature-responsive controlled release of oil. These results suggest the potential of the developed patch as an active packaging material for preserving food quality through controlled release of antioxidants.