Emulsion electrospinning of zein or gelatin-pectin with carotenoid from watermelon

Nuray İnan-Çınkır,Erdal Ağcam,Filiz Altay,Asiye Akyıldız

Food Chemistry Advances（2023）

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摘要

Electrospinability of zein solutions was better than gelatin-pectin solution.Solution properties generally decreased with addition of microemulsion.Microemulsion ratio (30% and 40%) improved fiber formation.The highest encapsulation efficiency was 79.74% for the zein nanofiber.

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关键词

Emulsion electrospinning,Gelatin-pectin,Zein,Microemulsion,Nanofiber,Carotenoid compounds

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