ArticleFoods (Basel, Switzerland)2022
Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Carob Tree: A Review of Traditional Uses, Medicinal Properties, and Future Perspectives in Sustainable Forestry.Life (Basel, Switzerland) · 2026Review
- Caffeic acid-integrated biopolymer systems: Advancing sustainable active packaging for food preservation.Food chemistry: X · 2025Review
- Integration of Complexed Caffeic Acid into Poly(Lactic Acid)-Based Biopolymer Blends by Supercritical COPolymers · 2025Article
- Characterization of Chitosan Films Modified Using Caffeic Acid and a Neutralization Process.Materials (Basel, Switzerland) · 2023Article
- The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers.Antioxidants (Basel, Switzerland) · 2023Article
- The Development of Alginate/Ag NPs/Caffeic Acid Composite Membranes as Adsorbents for Water Purification.Membranes · 2023Article
- Screening of the Anti-Neurodegenerative Activity of Caffeic Acid after Introduction into Inorganic Metal Delivery Systems to Increase Its Solubility as the Result of a Mechanosynthetic Approach.International journal of molecular sciences · 2023Article
- Novel Biodegradable Nanoparticulate Chain-End Functionalized Polyhydroxybutyrate-Caffeic Acid with Multifunctionalities for Active Food Coatings.ACS sustainable chemistry & engineering · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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Abstract
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis were used to characterize the nanofibers. According to the SEM results, the inclusion of CA into nanofibers resulted in thinner nanofibers. All nanofibers exhibited uniform morphology. CA was efficiently loaded into nanofibers. When CA concentrations were 1% and 10%, loading efficiencies were 76.4% and 94%, respectively. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicate that encapsulating CA into carob flour-WPC-based nanofibers via electrospinning is a suitable method for active packaging applications.
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