Abstract
Jambolan is a fruit rich in anthocyanins, among other bioactive compounds. In addition to the biological properties, jambolan anthocyanins have the potential for the production of food packaging, considering that they are antioxidants and can change color as a function of pH (indicator). The objective of this study was to encapsulate jambolan extract at concentrations of 0, 20, 30, and 40% (w/v) in sub-micron zein fibers by the electrospinning technique. The fibers produced were evaluated for morphology, size distribution, loading capacity, contact angle, thermal properties, and antioxidant activity. The fibers showed uniform and continuous morphology, and loading capacity of up to 66.8%. The incorporation of extract into the zein fibers increased the mean diameter from 472 nm (control fibers) to 562–622 nm and reduced the contact angle of 94.4º to 64.4º in the fibers containing extract. Also, the incorporation of the extract at concentrations of up to 40% w/w, does not alter the thermal stability of the fibers, as results of thermal and thermogravimetric analysis. Fibers containing extract in different concentrations (20, 30 and 40%) showed antioxidant activity ranging from 29.7 to 40.5% inhibition by the DPPH method and from 37.9 to 58.8% inhibition by the ABTS•+ method. Therefore, the sub-micron zein fibers with jambolan extract produced by electrospinning show promising characteristics for the elaboration of active and/or intelligent food packaging.
Graphical Abstract
Similar content being viewed by others
Data Availability
Contact Felipe Nardo dos Santos/felipe22.s@hotmail.com.
References
G.T. Sigurdson, P. Tang, M.M. Giusti, Annu. Rev. Food Sci. Technol. (2017). https://doi.org/10.1146/annurev-food-030216-025923
G. Jiang, X. Hou, X. Zeng, C. Zhang, H. Wu, G. Shen, S. Li, Q. Luo, M. Li, X. Liu, A. Chen, Z. Wang, Z. Zhang, Int. J. Biol. Macromol. (2020). https://doi.org/10.1016/j.ijbiomac.2019.12.024
R. Andretta, C.L. Luchese, I.C. Tessaro, J.C. Spada, Food Hydrocoll. (2019). https://doi.org/10.1016/j.foodhyd.2019.02.019
B. Merz, C. Capello, G.C. Leandro, D.E. Moritz, A.R. Monteiro, G.A. Valencia, Int. J. Biol. Macromol. (2020). https://doi.org/10.1016/j.ijbiomac.2020.03.048
M. Fidan-Yardimci, S. Akay, F. Sharifi, C. Sevimli-Gur, G. Ongen, O. Yesil-Celiktas, Food Chem. (2019). https://doi.org/10.1016/j.foodchem.2019.04.086
L. Prietto, V.Z. Pinto, S.L.M. El Halal, M.G. de Morais, J.A.V. Costa, L. Lim, A.R.G. Dias, E.R. Zavareze, J. Sci. Food Agric. (2018). https://doi.org/10.1002/jsfa.8769
G. S. Filipini, V. P. Romani, V. Guimarães Martins, Food Hydrocoll. (2020) https://doi.org/10.1016/j.foodhyd.2020.106139
A.F. Faria, M.C. Marques, A.Z. Mercadante, Food Chem. (2011). https://doi.org/10.1016/j.foodchem.2010.12.007
G. Flores, M.L.R. del Castillo, A. Costabile, A. Klee, K.B. Guergoletto, G.R. Gibson, J. Funct. Foods. (2015). https://doi.org/10.1016/j.jff.2015.04.022
L.B.S. Sabino, E.G.A. Filho, F.A.N. Fernandes, E.S. Brito, I.J.S. Júnior, Food Bioprod. Process. (2021). https://doi.org/10.1016/j.fbp.2021.02.012
E. Assadpour and S. M. Jafari, in Nanomaterials for Food Applications (Elsevier Inc., 2019), p. 35. https://doi.org/10.1016/B978-0-12-814130-4.00003-8
M.C. Lee, C. Tan, R. Ravanfar, A. Abbaspourrad, A.C.S. Appl, Mater. Interfaces. (2019). https://doi.org/10.1021/acsami.9b05089
F. Zanoni, M. Primiterra, N. Angeli, G. Zoccatelli, Food Chem. (2020). https://doi.org/10.1016/j.foodchem.2019.125535
C. Xie, Q. Wang, R. Ying, Y. Wang, Z. Wang, M. Huang, Food Hydrocoll. (2020). https://doi.org/10.1016/j.foodhyd.2019.105448
G.C. Leandro, C. Capello, B.L. Koop, J. Garcez, A.R. Monteiro, G.A. Valencia, Food Res. Int. (2021). https://doi.org/10.1016/j.foodres.2020.109903
Y. Ji, J. Food Eng. (2021). https://doi.org/10.1016/j.jfoodeng.2021.110552
J.A. Evangelho, R.L. Crizel, F.C. Chaves, L. Prietto, V.Z. Pinto, M.Z. Miranda, A.R.G. Dias, E.R. Zavareze, Food Res. Int. (2019). https://doi.org/10.1016/j.foodres.2018.08.019
Y.-N. Jiang, H.-Y. Mo, D.-G. Yu, Int. J. Pharm. (2012). https://doi.org/10.1016/j.ijpharm.2012.08.053
D. Brahatheeswaran, A. Mathew, R.G. Aswathy, Y. Nagaoka, K. Venugopal, Y. Yoshida, T. Maekawa, D. Sakthikumar, Biomed. Mater. (2012). https://doi.org/10.1088/1748-6041/7/4/045001
F.N. Santos, E.J.D. Souza, T.J. Siebeneichler, J.B. Pires, D.H. Kringel, A.D. Meinhart, A.R.G. Dias, E.R. Zavareze, Food Anal. Methods. (2022). https://doi.org/10.1007/s12161-022-02313-3
K. Zhang, T.S. Huang, H. Yan, X. Hu, T. Ren, Int. J. Biol. Macromol. (2020). https://doi.org/10.1016/j.ijbiomac.2019.12.159
T. J. Siebeneichler, R. L. Crizel, G. H. Camozatto, B. T. Paim, R. da Silva Messias, C. V. Rombaldi, V. Galli, Food Chem. (2020) https://doi.org/10.1016/j.foodchem.2020.126407
J. A. R. Singleton, Vernon L., Am. J. Enol. Vitic. 16, 144 (1965).
J.Y. Lin, C.Y. Tang, Food Chem. (2007). https://doi.org/10.1016/j.foodchem.2006.01.014
J. Lee, R.W. Durst, R.E. Wrolstad, J. AOAC Int. (2005). https://doi.org/10.1093/jaoac/88.5.1269
L.M. Fonseca, J.P. Oliveira, R.L. Crizel, F.T. Silva, E.R. Zavareze, C.D. Borges, Food Biophys. (2020). https://doi.org/10.1007/s11483-020-09629-9
J.P. Oliveira, G.P. Bruni, L.M. Fonseca, F.T. Silva, J.C. Rocha, E.R. Zavareze, Food Hydrocoll. (2020). https://doi.org/10.1016/j.foodhyd.2020.105931
B. Singh, J.P. Singh, A. Kaur, N. Singh, Int. J. Food Sci. Technol. (2018). https://doi.org/10.1111/ijfs.13841
L.N. Lestario, L.R. Howard, C. Brownmiller, N.B. Stebbins, R. Liyanage, J.O. Lay, Food Res. Int. (2017). https://doi.org/10.1016/j.foodres.2017.04.023
I.M.C. Tavares, E.S. Lago-Vanzela, L.P.G. Rebello, A.M. Ramos, S. Gómez-Alonso, E. García-Romero, R. Da-Silva, I. Hermosín-Gutiérrez, Food Res. Int. (2016). https://doi.org/10.1016/j.foodres.2016.01.014
H.I. Castro-Vargas, D.B. Vivas, J.O. Barbosa, S.J.M. Medina, F.A. Gutiérrez, F. Parada-Alfonso, Antioxidants (2019). https://doi.org/10.3390/antiox8020041
N. Kahkeshani, F. Farzaei, M. Fotouhi, S. S. Alavi, R. Bahramsoltani, R. Naseri, S. Momtaz, Z. Abbasabadi, R. Rahimi, M. H. Farzaei, A. Bishayee, Iran. J. Basic Med. Sci. (2019) https://doi.org/10.22038/ijbms.2019.32806.7897
H. Li, Q. Li, Z. Liu, K. Yang, Z. Chen, Q. Cheng, L. Wu, Evid. Based Complementary Altern. Med. (2017). https://doi.org/10.1155/2017/1053617
K.S. Park, Y. Chong, M.K. Kim, Appl. Biol. Chem. (2016). https://doi.org/10.1007/s13765-016-0150-2
B. Salehi, L. Machin, L. Monzote, J. Sharifi-Rad, S.M. Ezzat, M.A. Salem, R.M. Merghany, N.M. El Mahdy, C.S. Klllç, O. Sytar, M. Sharifi-Rad, F. Sharopov, N. Martins, M. Martorell, W.C. Cho, ACS Omega (2020). https://doi.org/10.1021/acsomega.0c01818
D. Li, P. Wang, Y. Luo, M. Zhao, F. Chen, Crit. Ver. Food Sci. Nutr. (2017) https://doi.org/10.1080/10408398.2015.1030064
S. K. T. Seraglio, M. Schulz, P. Nehring, F. Della Betta, A. C. Valese, H. Daguer, L. V. Gonzaga, R. Fett, A. C. O. Costa, Food Chem. (2018) https://doi.org/10.1016/j.foodchem.2017.06.118
T.S.O. Brandão, L.S. Pinho, E. Teshima, J.M. David, M.I. Rodrigues, Brazilian J. Food Technol. (2019). https://doi.org/10.1590/1981-6723.15818
B.L. Koop, M.A. Knapp, M. Di Luccio, V.Z. Pinto, L. Tormen, G.A. Valencia, A.R. Monteiro, Plant Foods Hum. Nutr. (2021). https://doi.org/10.1007/s11130-021-00878-8
A. Ali, T.M., Abbasi, K.S., Ali, A. & Hussain, Res. Pharm. 3, 1 (2015).
J.P. Singh, A. Kaur, N. Singh, L. Nim, K. Shevkani, H. Kaur, D.S. Arora, Food Sci. Technol. (2016). https://doi.org/10.1016/j.lwt.2015.09.038
A.S. Reginold, J.S. Jeyanth, Asian J. Pharm Clin. Res. 9, 361 (2016)
R. M. Harsha, D. Ghosh, R. Banerjee, B. P. Salimath, Pharm. Biol. (2017) https://doi.org/10.1080/13880209.2017.1307422
I.G. Branco, I.C.F. Moraes, E.J.S. Argandoña, G.S. Madrona, C. Santos, A.L.T.G. Ruiz, J.E. Carvalho, C.W.I. Haminiuk, Ind. Crops Prod. (2016). https://doi.org/10.1016/j.indcrop.2016.04.055
C.L.S.D.O. Mori, N.A. Passos, J.E. Oliveira, T.F. Altoé, F.A. Mori, L.H.C. Mattoso, J.R. Scolforo, G.H.D. Tonoli, J. Nanomater. (2015). https://doi.org/10.1155/2015/439253
I. Unalan, S.J. Endlein, B. Slavik, A. Buettner, W.H. Goldmann, R. Detsch, A.R. Boccaccini, Pharmaceutics. (2019). https://doi.org/10.3390/pharmaceutics11110570
N. Arik, N. Horzum, and Y. B. Truong, Membranes. (2022) https://doi.org/10.3390/membranes12020209
Z. Aytac, K.I. Semran, E. Durgun, T. Uyar, Mater. Sci. Eng. C (2016). https://doi.org/10.1016/j.msec.2016.02.063
M.E. El-Naggar, A.M. Abdelgawad, C. Salas, O.J. Rojas, Carbohydr. Polym. (2016). https://doi.org/10.1016/j.carbpol.2016.08.042
N. Bhardwaj, S.C. Kundu, Biotechnol. Adv. (2010). https://doi.org/10.1016/j.biotechadv.2010.01.004
L.B. Avila, M.R.V. Fortes, E.R. Zavareze, C.C. Moraes, M.M. Morais, G.S. Rosa, Polym. (2020). https://doi.org/10.3390/polym12122916
A. Altan, Z. Aytac, T. Uyar, Food Hydrocoll. (2018). https://doi.org/10.1016/j.foodhyd.2018.02.028
S. Chen, M. Wu, P. Lu, L. Gao, S. Yan, S. Wang, Int. J. Biol. Macromol. (2020). https://doi.org/10.1016/j.ijbiomac.2020.01.231
L. Li, H. Wang, M. Chen, S. Jiang, J. Cheng, X. Li, M. Zhang, S. Jiang, Food Hydrocoll. (2020). https://doi.org/10.1016/j.foodhyd.2019.105577
Y.P. Neo, S. Ray, J. Jin, M. Gizdavic-Nikolaidis, M.K. Nieuwoudt, D. Liu, S.Y. Quek, Food Chem. (2013). https://doi.org/10.1016/j.foodchem.2012.09.010
R. Pérez-masiá, A. López-rubio, J.M. Lagarón, Food Hydrocoll. (2013). https://doi.org/10.1016/j.foodhyd.2012.05.010
R. Becerril, C. Nerín, F. Silva, Trends Food Sci. Technol. (2021). https://doi.org/10.1016/j.tifs.2021.02.042
V. Müller, J.F. Piai, A.R. Fajardo, S.L. Fávano, A.F. Rubira, E.C. Muniz, J. Nanomater. (2011). https://doi.org/10.1155/2011/928728
C.L.S.O. Mori, N.A. Passos, J.E. Oliveira, L.H.C. Mattoso, F.A. Mori, A.G. Carvalho, A.S. Fonseca, G.H.D. Tonoli, Ind. Crops Prod. (2014). https://doi.org/10.1016/j.indcrop.2013.10.047
T.M.A.R.D. Vedove, B.C. Maniglia, C.C. Tadini, J. Food Eng. (2021). https://doi.org/10.1016/j.jfoodeng.2020.110274
T.S.M. Kumar, K.S. Kumar, N. Rajini, S. Siengchin, N. Ayrilmis, A.V. Rajulu, Compos. B. (2019). https://doi.org/10.1016/j.compositesb.2019.107074
N. Sharif, S. Khoshnoudi-Nia, S.M. Jafari, Food Res. Int. (2020). https://doi.org/10.1016/j.foodres.2020.109077
L. Deng, Y. Li, F. Feng, H. Zhang, Food Hydrocoll. (2019). https://doi.org/10.1016/j.foodhyd.2018.07.042
D.M. Correia, C. Ribeiro, V. Sencadas, G. Botelho, S.A.C. Carabineiro, J.L.G. Ribelles, S. Lanceros-Méndez, Prog. Org. Coat. (2015). https://doi.org/10.1016/j.porgcoat.2015.03.019
J. Gómez-Estaca, C. López-de-Dicastillo, P. Hernández-Muñoz, R. Catalá, R. Gavara, Food Sci. Technol. (2014). https://doi.org/10.1016/j.tifs.2013.10.008
I. Lukic, J. Vulic, J. Ivanovic, Food Packag. Shelf Life. (2020). https://doi.org/10.1016/j.fpsl.2020.100578
N.R.R. Nascimento-Silva, R.P. Bastos, F.A. Silva, J. Food Compost. Anal. (2022). https://doi.org/10.1016/j.jfca.2022.104491
K.J. Lee, Y.C. Oh, W.K. Cho, J.Y. Ma, Evid. Based Complementary Altern. Med. (2015). https://doi.org/10.1021/acsami.9b05089
Acknowledgements
We would like to thank by CAPES (finance Code 001), CNPQ and FAPERGS by the resources and to the laboratories LACEM (UFPel), CEME-SUL (FURG), LaCoPol (UFPel), CDTec-LAPEM (UFPel) and to CDC-Bio (UFPel).
Funding
This study was financed by CNPq universal project (421727/2018–7).
Author information
Authors and Affiliations
Contributions
Felipe Nardo dos Santos: Conceptualization, Methodology, Software, Formal analysis, Data curation, Investigation, Writing–original draft, Writing–review & editing. Estefania Júlia Dierings de Souza: Investigation, Writing–original draft, Writing–review & editing. Jaqueline Ferreira de Souza: Conceptualization, Data curation, Writing–review. Juliani Buchveitz Pires: Formal analysis, Writing–review & editing. Tatiane Jéssica Siebeneichler: Methodology, Software, Validation, Writing–review & editing. Dianini Hüttner Kringel: Investigation, Writing–review & editing. André Ricardo Fajardo: Conceptualization, Writing–review & editing. Cesar Valmor Rombaldi: Conceptualization, Writing–review & editing. Alvaro Renato Guerra Dias: Conceptualization, Supervision. Elessandra da Rosa Zavareze: Conceptualization, Supervision, Validation, Funding acqui-sition, Writing–review & editing
Corresponding author
Ethics declarations
Competing Interests
All the authors hereby declare that they do not have any conflict of interest about this manuscript.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Highlights
• The sub-micron fibers presented diameter ranging from 472 to 622 nm
• The jambolan extract did not affect the morphological of the fibers
• Fibers prepared with 20% jambolan extract showed the highest LC
• The fibers showed antioxidant activity of up to 58.7%
• The fibers produced in this study can be used as active or intelligent packaging
Rights and permissions
Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
dos Santos, F.N., de Souza, E.J.D., de Souza, J.F. et al. Encapsulation of Anthocyanic Extract of Jambolan (Syzygium cumini (L.)) in Zein Sub-micron Fibers Produced by Electrospinning. Food Biophysics 18, 133–147 (2023). https://doi.org/10.1007/s11483-022-09758-3
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11483-022-09758-3