The Structuring of Sage Extract-Incorporating Edible Zein-Based Materials

Summary

Zein, the storage protein of maize, can be formed into edible materials that touch food directly, and sage extract adds antioxidant and antimicrobial function. This study compares two ways of making them - solvent casting and electrospinning - with sage extract at 10, 20 and 30%. Casting gives continuous compact films; electrospinning gives a fibrous mat with vastly greater surface area. Comparing the two on identical formulations shows how the processing route, as much as the recipe, determines how an active food-contact material behaves.

Authors & Affiliations

• Ana Salević

  Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Serbia
• Dusica Stojanović

  Department of Materials Science and Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Serbia
• Steva Lević

  Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Serbia
• Milena Pantić

  Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Serbia
• Verica Đorđević

  Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Serbia
• Radoslava Pešić

  Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Serbia

Linari Electrospinning Systems

Topics

Materials