Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers

摘要: The objective of this research was to incorporate grape seed extract (GSE) into electrospun nanofibers produced from rye flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). effects flour concentration (4% 6%) heating methods (conventional microwave) on the properties solutions were studied. Rheology results showed that microwave-heated containing 6% had higher viscosity. According SEM images, developed fibers obtained solution larger diameter as compared ones conventionally heated solutions. Microwave pretreatment resulted in beadless homogeneous fibers. GSE addition a positive effect viscosity size samples. physical thermal encapsulated determined by X-ray diffraction (XRD), water vapor permeability (WVP), differential scanning calorimeter (DSC), thermogravimetric analyzer (TGA), Fourier transform infrared (FTIR) analyses. made strong interactions within polymer matrix which improved stability films. Although not so stable at high pH environment, antioxidant activities samples with 4% found be 41.62 42.78%, respectively. loading efficiency increasing 54.16 61.15%, increased content. are good candidates for electrospinning application, their nanofiber films can suggested used combination other materials multilayered packaging.