Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets

Najafi Z., Cetinkaya T., Bildik F., Altay F., Şahin Yeşilçubuk N.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.163, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 163
  • Publication Date: 2022
  • Doi Number: 10.1016/j.lwt.2022.113588
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Keywords: Saffron extract, Electrospinning, Encapsulation, Preservation, Sea bass, ANTIOXIDANT ACTIVITY, ANTIBACTERIAL, ENCAPSULATION, FABRICATION, COMPLEX, ACID, OILS
  • Istanbul Technical University Affiliated: Yes


In this study, saffron extract (SE) was encapsulated in zein nanofibers (ZNs) via electrospinning and then ZNs loaded with SE (ZNLSE) were applied as a nanocoating material. The effects of different zein concentrations (15%, 25%, and 30% w/v), SE concentrations (5% and 10% w/w) and the applied voltages on the morphology of ZNs were studied. The thermal stability of ZNs decreased with the addition of SE as determined by DSC. The molecular interaction between SE and zein was confirmed by ATR-FTIR. The encapsulation efficiency of crocins and picrocrocin, in ZNLSE (10%), were 64% and 47%, respectively assessed by HPLC. The antioxidant activity of ZNLSE (56.3%) was higher than that of the ZNs as assessed by ABTS method. Chemical deterioration in the control and coated fish fillets was monitored in terms of total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), peroxide value (PV), free fatty acid (FFA) and pH. The TVBN values of the treated samples were 30% lower than those of the control group on 8th day of cold storage. The results of this study indicated that ZNLSE has a significant potential as a coating material for prolonging the shelf lives of solid foods such as fish fillets.