Electrospun microfibers of zein and polyethylene oxide: A study on pequi carotenoid encapsulation

Author(s)

Ramos-Souza, Caroline ; da Trindade, Leticia Guerreiro ; Braga, Anna Rafaela Cavalcante ; Perrechil, Fabiana ; De Rosso, Veridiana Vera

• Document type: Journal article
• Source: FOOD HYDROCOLLOIDS; v. 166, p. 4-pg., 2025-03-04.

Abstract

The encapsulation technology was tested in two formulations for electrospinning with incorporation of carotenoid, a lipophilic compound. F1 (zein and Polyethylene oxide [PEO]) demonstrated better electrospinability than F2 (zein, PEO, and pectin), and all samples exhibited hydrophilic characteristics. The particle sizes ranging from 2.00 +/- 1.14 to 5.02 +/- 3.05 mu m, forming uniform, tubular microfibers with well-defined diameters for most electrospun fibers. The incorporation of pectin (F2) produced significantly larger microfibers (p < 0.05) compared to F1. The addition of non-saponified carotenoids resulted in a non-homogeneous solution with phase separation. Carotenoid degradation was not evident in F1, indicating that the formulation may have offered a degree of protection and contributed to the effective encapsulation of carotenoids. Both formulations showed minimal mass loss up to 250 C-degrees, demonstrating thermal stability. (AU)

• FAPESP's process: 21/00596-7 - Study of the replacement of tartrazine yellow dye by Pequi carotenoids extracted using high performance ionic liquids
• Grantee: Caroline Ramos da Silva Souza
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• FAPESP's process: 21/02692-3 - Substitution of artificial colors by carotenoids from Brazilian fruits: innovative technological responses for food applications
• Grantee: Veridiana Vera de Rosso
• Support Opportunities: Regular Research Grants