Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid

Centrifugal spinning is a novel method in order to produce fibers in a fast and efficient way. The objective of this study was to explore the impact of varying concentrations of caffeic acid on the attributes of gelatin-based active fibers produced through centrifugal spinning. Additionally, the study aimed to evaluate the efficacy of these fibers, employed as a packaging film, in preventing lipid oxidation in olive oils. Active gelatin films with different concentrations (control (0%), 2% and 3%) of caffeic acid were analyzed in terms of morphology, water vapor permeability, total phenolic content, antioxidant activity, encapsulation efficiency, loading capacity, Fourier Transform Infrared Spectroscopy (FTIR) and thermogravimetric analysis (TGA). Field Emission Scanning Electron Microscope (FESEM) analysis showed that the addition of caffeic acid did not disrupt the homogenous structure of fibers. Incorporation of caffeic acid affected the water vapor permeability of films, whereas the increase in caffeic acid concentration had no significant effect. The antioxidant activity of fibers increased with the rise in caffeic acid concentration. Encapsulation efficiency and loading capacity ranged between 84.30%-95.70% and 1.96%–2.91%, respectively. FTIR results showed the interaction between caffeic acid and gelatin based fibers. As a result, caffeic acid loaded centrifugally spun fibers created an opportunity to develop active fibers for food packaging. The application of nanofibers to olive oil during accelerated storage resulted in a notable 45% reduction in total oxidation. Consequently, this study presents a promising approach employing caffeic acid-loaded centrifugally spun nanofibers to manage lipid oxidation in valuable oils.