Microalgae biopeptides applied in nanofibers for the development of active packaging

• Autor(a) principal: Gonçalves,Carolina Ferrer
• Data de Publicação: 2017
• Outros Autores: Schmatz,Daiane Angelica, Uebel,Lívia da Silva, Kuntzler,Suelen Goettems, Costa,Jorge Alberto Vieira, Zimmer,Karine Rigon, Morais,Michele Greque de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Polímeros (São Carlos. Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282017000400290
• topic: antioxidants; electrospinning; poly-ɛ-caprolactone

Abstract This study was conducted to develop PCL nanofibers with the incorporation of microalgae biopeptides and to evaluate the stability of chicken meat cuts during storage. PCL and PCL/biopeptides nanofibers were formed by electrospinning method, and the diameters obtained were 404 and 438 nm, respectively. The tensile strength, elongation, melting temperature and thermal stability of biopeptide-added PCL nanofibers were 0.245 MPa, 64%, 56.8 °C and 318 °C, respectively. PCL/biopeptide nanofibers showed a reducing power of 0.182, inhibition of 22.6% and 12.4% for DPPH and ABTS radicals, respectively. Chicken meat cuts covered by the PCL/biopeptide nanofibers showed 0.98 mgMDA∙kg-1 and 25.8 mgN∙100g-1 for TBARS and N-BVT analysis, respectively. Thus, the PCL/biopeptide nanofibers provided greater stability to the product and control of oxidative processes ensuring the product quality maintenance during the 12 d of storage.