Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material

Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material

Abstract The main aim of the article was to produce gallic acid‐loaded pea flour/polyethylene oxide (PEO)‐based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused significant changes in both solution properties and fiber mor...

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Bibliographic Details
Main Authors: Ayca Aydogdu Emir, Eda Yildiz, Yıldırım Aydogdu, Gulum Sumnu, Serpil Sahin
Format: Article
Language:English
Published: Wiley 2021-06-01
Series:Legume Science
Subjects:
active packaging
electrospinning
encapsulation
gallic acid
pea flour
Online Access:https://doi.org/10.1002/leg3.90

Internet

https://doi.org/10.1002/leg3.90

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