000			02007nam a2200289Ia 4500
003			MX-MdCICY
005			20250625162502.0
040			_cCICY
090			_aB-21157
245	1	0	_aAntioxidant ultrafine fibers developed with microalga compounds using a free surface electrospinning
490	0		_vFood Hydrocolloids, 93, p.131-136, 2019
520	3		_aFree surface electrospinning is a method for high throughput production of nonwovens using electrostatic charge. The Spirulina microalga is known for its high protein content and it presents in its biomass antioxidants of commercial importance such as phycocyanin. The objective of this study was to develop antioxidant ultrafine fibers based on protein concentrate from Spirulina sp. LEB 18/poly(ethylene oxide)(PEO)and phycocyanin, using a free surface electrospinning method. Uniform ultrafine fibers of protein concentrate of Spirulina sp. LEB 18 containing 2 percent (w w?1)of phycocyanin were developed with diameters of 269, 314 and 542?nm, at 5, 7.5 and 10 percent (w w?1)protein concentrations, respectively. The electrospun fibers increased the thermal stability of phycocyanin. Overall, the Spirulina sp. LEB 18/PEO electrospun fibers loaded with phycocyanin showed antioxidant properties. Thus, microalgal biocompounds such as phycocyanin are innovative alternatives for the development of bioactive ultrafine fibers for potential application in food preservation.
650	1	4	_aBIOACTIVE COMPOUND
650	1	4	_aFOOD PACKAGING
650	1	4	_aFOOD PRESERVATION
650	1	4	_aSPIRULINA
650	1	4	_aPHYCOCYANIN
700	1	2	_aMoreira, J. B.
700	1	2	_aLim, L. T.
700	1	2	_aDa Rosa Zavareze, E.
700	1	2	_aDias, A. R. G.
700	1	2	_aCosta, J. A. V.
700	1	2	_aDe Morais, M. G.
856	4	0	_uhttps://drive.google.com/open?id=1vtiJtvirrssLT8Y52J_uF3bOow4qD1sV&usp=drive_copy _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
942			_2Loc _cREF1
008			250602s9999 xx |||||s2 |||| ||und|d
999			_c55234 _d55234