{"id":553,"date":"2023-05-15T14:16:42","date_gmt":"2023-05-15T17:16:42","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=553"},"modified":"2023-05-15T14:16:42","modified_gmt":"2023-05-15T17:16:42","slug":"red-onion-skin-extract-rich-in-flavonoids-encapsulated-in-ultrafine-fibers-of-sweet-potato-starch-by-electrospinning","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2023-2\/red-onion-skin-extract-rich-in-flavonoids-encapsulated-in-ultrafine-fibers-of-sweet-potato-starch-by-electrospinning\/","title":{"rendered":"Red onion skin extract rich in flavonoids encapsulated in ultrafine fibers of sweet potato starch by electrospinning"},"content":{"rendered":"<h3>Elder PAchedo da cruz, <span class=\"given-name\">Estefani Tavares<\/span>\u00a0<span class=\"text surname\">Jansen, <span class=\"given-name\">Laura Martins<\/span>\u00a0Fonseca, <span class=\"given-name\">Helen Cristina dos Santos<\/span>\u00a0Hackbart, Tatiane j\u00e9ssica Siebeneichler, Juliani buchveitz pires, <span class=\"given-name\">Eliezer Avila<\/span>\u00a0Gandra, <span class=\"given-name\">Cesar Valmor<\/span> Rombaldi, elessandra da rosa zavareze, <span class=\"given-name\">Alvaro Renato Guerra<\/span>\u00a0Dias<\/span><\/h3>\n<h3 class=\"section-title u-h4 u-margin-l-top u-margin-xs-bottom\">Abstract<\/h3>\n<div id=\"as015\">\n<h3 id=\"sp0015\">Electrospinning encapsulation is a highly viable method to protect bioactive compounds and prevent their degradation. Hence, this study produced ultrafine fibers based on yellow and white sweet potato starches and a red onion skin extract (ROSE; 0, 3, 6, and 9\u00a0%, w\/w) using electrospinning. The fibers were evaluated for morphology, thermogravimetric properties, antioxidant,\u00a0<em>in vitro<\/em>\u00a0release simulation, thermal resistance (100 and 180\u00a0\u00b0C), and wettability. The fibers with ROSE presented 251\u2013611\u00a0nm diameters, 67\u201378\u00a0% loading capacity, and 51.6\u201395.4 and 13.4\u201399.4\u00a0% thermal resistance (100 and 180\u00a0\u00b0C, respectively); apigenin presented the highest thermal protection. The phenolic compounds showed low release using 10\u00a0% ethanol and greater release with 50\u00a0% ethanol. The fibers with 9\u00a0% ROSE showed 2,2\u2032-azino-bis(3-ethylbenzothiazoline) 6-sulfonic acid radical inhibition above 92\u00a0%. The ultrafine fibers and the unencapsulated ROSE showed inhibitory action against\u00a0<em>Escherichia coli<\/em>\u00a0and\u00a0<em>Staphylococcus aureus<\/em>; only unencapsulated ROSE showed bactericidal activity.<\/h3>\n<p><a href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2022.134954\">https:\/\/doi.org\/10.1016\/j.foodchem.2022.134954<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Elder PAchedo da cruz, Estefani Tavares\u00a0Jansen, Laura Martins\u00a0Fonseca, Helen Cristina dos Santos\u00a0Hackbart, Tatiane j\u00e9ssica Siebeneichler, Juliani buchveitz pires, Eliezer Avila\u00a0Gandra, Cesar Valmor Rombaldi, elessandra da rosa zavareze, Alvaro Renato Guerra\u00a0Dias Abstract Electrospinning encapsulation is a highly viable method to protect bioactive compounds and prevent their degradation. Hence, this study produced ultrafine fibers based on yellow&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2023-2\/red-onion-skin-extract-rich-in-flavonoids-encapsulated-in-ultrafine-fibers-of-sweet-potato-starch-by-electrospinning\/\">Leia mais<\/a><\/div>\n","protected":false},"author":1158,"featured_media":0,"parent":545,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-553","page","type-page","status-publish","hentry"],"publishpress_future_action":{"enabled":false,"date":"2026-04-27 15:04:06","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/553","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/users\/1158"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/comments?post=553"}],"version-history":[{"count":1,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/553\/revisions"}],"predecessor-version":[{"id":555,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/553\/revisions\/555"}],"up":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/545"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/media?parent=553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}