Skip to main content
SpringerLink
Log in

Encapsulation of Jujube Extract in Electrospun Nanofiber: Release Profile, Functional Effectiveness, and Application for Active Packaging

  • Original Research
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

In this study, jujube extract (JE)-loaded PVA nanofibers were synthesized by electrospinning, and their effects on enhancing the shelf life of strawberries were evaluated. The effectiveness of PVA/JE nanofiber film was assessed by measuring their decay percentage, total phenol, and anthocyanin content, titratable acidity, color parameters, and total count of bacteria on strawberries. The results displayed that JE has antioxidant activity (from 350.63 ± 6.25 to 1390.1 ± 15.3 M Fe(п)/DW) and an inhibiting effect on studying bacteria and fungi (Bacillus subtilis, Escherichia coli, and Aspergillus fumigatus). Images (SEM) of PVA nanofibers showed a uniform morphology, beadles, and smooth surface. Fourier transform infrared (FTIR) confirmed that JE loaded into PVA nanofiber without any chemical interaction. PVA nanofiber film encapsulated JE with an efficiency of about 83.54% and was released 42% of encapsulated JE into the atmosphere after 180 h. After 6 days of storage, PVA/JE nanofiber significantly reduced senescence, preserved nutrition contents, and protected the physicochemical properties of strawberries.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Availability of Data and Materials

Not applicable.

References

  • Adjdir, S., Benariba, N., Adida, H., Kamila, G., El Haci, I. A., Terki, M., Fekhikher, Z., Benramdane, H., Bekkara, F. A., & Djaziri, R. (2021). Phenolic compounds and antimicrobial activity of Ziziphus jujuba Mill. fruit from Tlemcen. Journal Of Biochemical Technology, 12(1), 40–44. https://doi.org/10.51847/majjfubvan

  • Aman Mohammadi, M., Ramezani, S., Hosseini, H., Mortazavian, A. M., Hosseini, S. M., & Ghorbani, M. (2021). Electrospun antibacterial and antioxidant zein/polylactic acid/hydroxypropyl methylcellulose nanofibers as an active food packaging system. Food and Bioprocess Technology, 14(8), 1529–1541. https://doi.org/10.1007/s11947-021-02654-7

    Article  CAS  Google Scholar 

  • Ansarifar, E., Mohebbi, M., Shahidi, F., Koocheki, A., & Ramezanian, N. (2017). Novel multilayer microcapsules based on soy protein isolate fibrils and high methoxyl pectin: Production, characterization and release modeling. International Journal of Biological Macromolecules, 97. https://doi.org/10.1016/j.ijbiomac.2017.01.056

  • Ansarifar, E., & Moradinezhad, F. (2021). Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film. International Journal of Food Science and Technology, 1–9. https://doi.org/10.1111/ijfs.15130

  • Ardekani, N. T., Khorram, M., Zomorodian, K., Yazdanpanah, S., Veisi, H., & Veisi, H. (2019). Evaluation of electrospun poly (vinyl alcohol)-based nanofiber mats incorporated with Zataria multiflora essential oil as potential wound dressing. International Journal of Biological Macromolecules, 125, 743–750. https://doi.org/10.1016/j.ijbiomac.2018.12.085

    Article  CAS  PubMed  Google Scholar 

  • Aslaner, G., Sumnu, G., & Sahin, S. (2021). Encapsulation of grape seed extract in rye flour and whey protein–based electrospun nanofibers. Food and Bioprocess Technology, 14(6), 1118–1131. https://doi.org/10.1007/s11947-021-02627-w

    Article  CAS  Google Scholar 

  • Berna, N., Tahsin, M., & Arici, M. (2019). Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface. Food Packaging and Shelf Life, 21(March), 100347. https://doi.org/10.1016/j.fpsl.2019.100347

    Article  Google Scholar 

  • Bodbodak, S., Shahabi, N., Mohammadi, M., Ghorbani, M., & Pezeshki, A. (2021). Development of a novel antimicrobial electrospun nanofiber based on polylactic acid/hydroxypropyl methylcellulose containing pomegranate peel extract for active food packaging. Food and Bioprocess Technology, 14(12), 2260–2272. https://doi.org/10.1007/s11947-021-02722-y

    Article  CAS  Google Scholar 

  • Bose, S. K., Howlader, P., Jia, X., Wang, W., & Yin, H. (2019). Alginate oligosaccharide postharvest treatment preserve fruit quality and increase storage life via abscisic acid signaling in strawberry. Food Chemistry, 283(January), 665–674. https://doi.org/10.1016/j.foodchem.2019.01.060

    Article  CAS  PubMed  Google Scholar 

  • Cerqueira, M. A., Fabra, M. J., Castro-Mayorga, J. L., Bourbon, A. I., Pastrana, L. M., Vicente, A. A., & Lagaron, J. M. (2016). Use of electrospinning to develop antimicrobial biodegradable multilayer systems: Encapsulation of cinnamaldehyde and their physicochemical characterization. Food and Bioprocess Technology, 9(11), 1874–1884. https://doi.org/10.1007/s11947-016-1772-4

    Article  CAS  Google Scholar 

  • Charpashlo, E., Ghorani, B., & Mohebbi, M. (2020). Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures. Food Hydrocolloids, 106411. https://doi.org/10.1016/j.foodhyd.2020.106411

  • Dhital, R., Joshi, P., Becerra-Mora, N., Umagiliyage, A., Chai, T., Kohli, P., & Choudhary, R. (2017). Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations. LWT - Food Science and Technology, 80, 257–264. https://doi.org/10.1016/j.lwt.2017.02.033

    Article  CAS  Google Scholar 

  • Dhital, R., Mora, N. B., Watson, D. G., Kohli, P., & Choudhary, R. (2018). Efficacy of limonene nano coatings on post-harvest shelf life of strawberries. Lwt, 97, 124–134. https://doi.org/10.1016/j.lwt.2018.06.038

    Article  CAS  Google Scholar 

  • Dong, F., & Wang, X. (2017). Effects of carboxymethyl cellulose incorporated with garlic essential oil composite coatings for improving quality of strawberries. International Journal of Biological Macromolecules, 104, 821–826. https://doi.org/10.1016/j.ijbiomac.2017.06.091

    Article  CAS  PubMed  Google Scholar 

  • Estevez-Areco, S., Guz, L., Candal, R., & Goyanes, S. (2018). Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants. Food Packaging and Shelf Life, 18(August), 42–50. https://doi.org/10.1016/j.fpsl.2018.08.006

    Article  Google Scholar 

  • Han, H. J., Lee, J. S., Park, S. A., Ahn, J. B., & Lee, H. G. (2015). Extraction optimization and nanoencapsulation of jujube pulp and seed for enhancing antioxidant activity. Colloids and Surfaces B: Biointerfaces, 130, 93–100. https://doi.org/10.1016/j.colsurfb.2015.03.050

    Article  CAS  PubMed  Google Scholar 

  • Hemmati, M., Zohoori, E., Mehrpour, O., Karamian, M., Asghari, S., Zarban, A., & Nasouti, R. (2015). Anti-atherogenic potential of jujube, saffron and barberry: Anti-diabetic and antioxidant actions. EXCLI Journal, 14, 908–915. https://doi.org/10.17179/excli2015-232

  • Jafarizad, A., Safaee, K., & Ekinci, D. (2017). Green synthesis of gold nanoparticles using aqueous extracts of Ziziphus jujuba and gum arabic. Journal of Cluster Science, 28(5), 2765–2777. https://doi.org/10.1007/s10876-017-1258-1

    Article  CAS  Google Scholar 

  • Kamkar, A., Molaee-aghaee, E., Khanjari, A., Akhondzadehbasti, A., Noudoost, B., Shariatifar, N., Alizadeh Sani, M., & Soleimani, M. (2021). Nanocomposite active packaging based on chitosan biopolymer loaded with nano-liposomal essential oil: Its characterizations and effects on microbial, and chemical properties of refrigerated chicken breast fillet. International Journal of Food Microbiology, 342, 109071. https://doi.org/10.1016/j.ijfoodmicro.2021.109071

  • Karim, M., Fathi, M., & Soleimanian-Zad, S. (2020). Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages. Journal of Food Engineering, 288, 110140. https://doi.org/10.1016/j.jfoodeng.2020.110140

    Article  CAS  Google Scholar 

  • Koley, T. K., Kaur, C., Nagal, S., Walia, S., Jaggi, S., & Sarika. (2016). Antioxidant activity and phenolic content in genotypes of Indian jujube (Zizyphus mauritiana Lamk.). Arabian Journal of Chemistry, 9, S1044–S1052. https://doi.org/10.1016/j.arabjc.2011.11.005

    Article  CAS  Google Scholar 

  • Lan, W., Liang, X., Lan, W., Ahmed, S., Liu, Y., & Qin, W. (2019). Electrospun polyvinyl alcohol/d-limonene fibers prepared by ultrasonic processing for antibacterial active packaging material. Molecules, 24(4). https://doi.org/10.3390/molecules24040767

  • Noshad, M., Mohebbi, M., Ansarifar, E., & behbahani, B. A. (2015). Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image. Journal of Food Measurement and Characterization, 9(3). https://doi.org/10.1007/s11694-015-9245-4

  • Octavia, L., & Choo, W. S. (2017). Folate, ascorbic acid, anthocyanin and colour changes in strawberry (Fragaria × annanasa) during refrigerated storage. LWT - Food Science and Technology, 86, 652–659. https://doi.org/10.1016/j.lwt.2017.08.049

    Article  CAS  Google Scholar 

  • Olajuyigbe, O. O., & Afolayan, A. J. (2011). Phenolic content and antioxidant property of the bark extracts of Ziziphus mucronata Willd. subsp. mucronata Willd. BMC Complementary and Alternative Medicine, 11. https://doi.org/10.1186/1472-6882-11-130

  • Rajaei, A., Salarbashi, D., Asrari, N., Fazly Bazzaz, B. S., Aboutorabzade, S. M., & Shaddel, R. (2021). Antioxidant, antimicrobial, and cytotoxic activities of extracts from the seed and pulp of jujube (Ziziphus jujuba) grown in Iran. Food Science and Nutrition, 9(2), 682–691. https://doi.org/10.1002/fsn3.2031

    Article  CAS  PubMed  Google Scholar 

  • Saadat, S., Emam-Djomeh, Z., & Askari, G. (2021). Antibacterial and antioxidant gelatin nanofiber scaffold containing ethanol extract of pomegranate peel: Design, characterization and in vitro assay. Food and Bioprocess Technology, 14(5), 935–944. https://doi.org/10.1007/s11947-021-02616-z

    Article  CAS  Google Scholar 

  • Safizadeh, B., Hoshyar, R., Hemmati, M., Zarban, A., & Ebrahimi, R. (2017). A preliminary evaluation of effects of high doses of jujube and saffron on biochemical and hematological parameters in rats. Clinical Phytoscience, 2(1). https://doi.org/10.1186/s40816-016-0029-0

  • Shahbazi, Y. (2018). Application of carboxymethyl cellulose and chitosan coatings containing Mentha spicata essential oil in fresh strawberries. International Journal of Biological Macromolecules, 112, 264–272. https://doi.org/10.1016/j.ijbiomac.2018.01.186

    Article  CAS  PubMed  Google Scholar 

  • Shao, P., Liu, Y., Ritzoulis, C., & Niu, B. (2019). Preparation of zein nano fibers with cinnamaldehyde encapsulated in surfactants at critical micelle concentration for active food packaging. Food Packaging and Shelf Life, 22(May), 100385. https://doi.org/10.1016/j.fpsl.2019.100385

    Article  Google Scholar 

  • Sirijan, M., Pipattanawong, N., Saeng-on, B., & Chaiprasart, P. (2020). Anthocyanin content, bioactive compounds and physico-chemical characteristics of potential new strawberry cultivars rich in-anthocyanins. Journal of Berry Research, 10(3), 397–410. https://doi.org/10.3233/jbr190487

    Article  CAS  Google Scholar 

  • Tavassoli-Kafrani, E., Goli, S. A. H., & Fathi, M. (2018). Encapsulation of orange essential oil using cross-linked electrospun gelatin nanofibers. Food and Bioprocess Technology, 11(2), 427–434. https://doi.org/10.1007/s11947-017-2026-9

    Article  CAS  Google Scholar 

  • Wen, P., Zhu, D. H., Wu, H., Zong, M. H., Jing, Y. R., & Han, S. Y. (2016). Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging. Food Control, 59, 366–376. https://doi.org/10.1016/j.foodcont.2015.06.005

    Article  CAS  Google Scholar 

  • Wen, P., Zong, M. H., Linhardt, R. J., Feng, K., & Wu, H. (2017). Electrospinning: A novel nano-encapsulation approach for bioactive compounds. Trends in Food Science and Technology, 70(July), 56–68. https://doi.org/10.1016/j.tifs.2017.10.009

    Article  CAS  Google Scholar 

  • Yahia, Y., Benabderrahim, M. A., Tlili, N., Bagues, M., & Nagaz, K. (2020). Bioactive compounds, antioxidant and antimicrobial activities of extracts from different plant parts of two Ziziphus Mill. species. PLoS ONE, 15(5), 1–16. https://doi.org/10.1371/journal.pone.0232599

  • Zanetti, M., Carniel, T. K., Dalcanton, F., dos Anjos, R. S., Gracher Riella, H., de Araújo, P. H. H., de Oliveira, D., & Antônio Fiori, M. (2018). Use of encapsulated natural compounds as antimicrobial additives in food packaging: A brief review. Trends in Food Science and Technology, 81(May 2017), 51–60. https://doi.org/10.1016/j.tifs.2018.09.003

  • Zeinali, T., Alemzadeh, E., Zarban, A., Khorashadizadeh, M., & Ansarifar, E. (2021). Fabrication and characterization of jujube extract-loaded electrospun polyvinyl alcohol nanofiber for strawberry preservation. Food Science and Nutrition, September, 1–9. https://doi.org/10.1002/fsn3.2601

  • Zhang, C., Li, Y., Wang, P., & Zhang, H. (2020). Electrospinning of nanofibers: Potentials and perspectives for active food packaging. Comprehensive Reviews in Food Science and Food Safety, 19(2), 479–502. https://doi.org/10.1111/1541-4337.12536

    Article  CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran

    Elham Ansarifar, Tayebeh Zeinali & Ayub Ebadi Fathabad

  2. Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz, Iran

    Sara Hedayati

  3. Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

    Sara Hedayati

  4. Cardiovascular Diseases Research Center, Department of Clinical Biochemistry, School of Medicine, Birjand University of Medical Sciences, Birjand, Iran

    Asghar Zarban

  5. Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, 36 Rakowiecka St., 02-532, Warsaw, Poland

    Krystian Marszałek & Amin Mousavi Khaneghah

  6. Department of General Food Technology and Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Rzeszow, Poland

    Krystian Marszałek

Authors
  1. Elham Ansarifar
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sara Hedayati
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Tayebeh Zeinali
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ayub Ebadi Fathabad
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Asghar Zarban
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Krystian Marszałek
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Amin Mousavi Khaneghah
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Elham Ansarifar: investigation, supervision, data curation, resources, conceptualization, methodology, writing, original draft, conceptualization, review and editing. Sara Hedayati and Tayebeh Zeinali: investigation, data curation, writing, original draft. Ayub Ebadi Fathabad, Asghar Zarban: literature searching, writing and editing. Krystian Marszałek and Amin Mousavi Khaneghah: supervision, conceptualization, review and editing.

Corresponding authors

Correspondence to Elham Ansarifar or Amin Mousavi Khaneghah.

Ethics declarations

Ethics Approval

Not applicable.

Consent to Participate

The authors declare their consent to participate in this article.

Consent for Publication

The authors declare their consent to publish this article.

Conflict of Interest

The authors declare no competing interests.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ansarifar, E., Hedayati, S., Zeinali, T. et al. Encapsulation of Jujube Extract in Electrospun Nanofiber: Release Profile, Functional Effectiveness, and Application for Active Packaging. Food Bioprocess Technol 15, 2009–2019 (2022). https://doi.org/10.1007/s11947-022-02860-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-022-02860-x

Keywords

Search

Navigation