Abstract
In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH• and ABTS•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.
Highlights
Modern lifestyles, market globalization, new products, and demands concerning food quality, safety, consumers’ health and environmental issues have triggered innovations in the food packaging sector [1]
The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting
Solvent casting and electrospinning techniques allowed the successful structuring of zein-based materials in two different forms
Summary
Market globalization, new products, and demands concerning food quality, safety, consumers’ health and environmental issues have triggered innovations in the food packaging sector [1]. The emerging concept intended to extend shelf life, and maintain or even improve the condition of packaged food is active packaging, which is designed to deliberately incorporate components that would release or absorb substances into or from the packaged food or its surrounding environment [3]. This packaging concept implies the extension of the traditional, passive role in the protection and marketing of a product to an innovative, active role in food quality and safety improvement [4,5]. This approach combines the principles of encapsulation and packaging technologies aiming to protect bioactive or functional compounds, overcome their drawbacks for implementation in food products, increase their performance, and facilitate the development of new products [7,8]
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