Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage

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• 作者：Esen Alp Erbay^a ; ^{esenalp2002@gmail.com} ; Bü ; ket Buşra (G&ouml ; zü ; ) Dağtekin^a ; Mustafa Tü ; re^a ; Ahmet Faruk Yeşilsu^a ; Sergio Torres-Giner^b
• 关键词：Poly(ε-caprolactone) ; Stinging nettle extract ; Electrospinning ; Bioactive coatings ; Food preservation
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：340-351
• 全文大小：2128 K
• 卷排序：78

文摘

Electrospun PCL nanofibers containing Urtica dioica L. extract were prepared. These were incorporated into WPI to develop bioactive coatings. Bioactive coatings were used to protect fresh fish fillets of rainbow trout. Bacterial growth was successfully inhibited by the loaded plant extract. Quality characteristics after 15 days of storage at 4 °C were also improved.