Accessibility navigation


Functionalized coatings by electrospinning for anti-oxidant food packaging

Downloads

Downloads per month over past year

Dumitriu, R. P., Mitchell, G. R., Davis, F. J. and Vasile, C. (2017) Functionalized coatings by electrospinning for anti-oxidant food packaging. Procedia Manufacturing, 12. pp. 59-65. ISSN 2351-9789

[img]
Preview
Text (Open access) - Published Version
· Available under License Creative Commons Attribution Non-commercial No Derivatives.
· Please see our End User Agreement before downloading.

1MB

To link to this item 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
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Chemistry
Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Electron Microscopy Laboratory (CAF)
ID Code:60214
Uncontrolled Keywords:food packaging; electrospinning; anti-oxidant.
Publisher:Elsevier

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation