Electrospinning Encapsulation of Chlorophylls Microwave-Extracted from Spinach Waste and Utilization as Coloring Agent in Yogurt

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dc.authorid0000-0002-2156-1566
dc.contributor.authorIsik, Beyza Sukran
dc.contributor.authorBayram, Sinan
dc.contributor.authorAltay, Filiz
dc.date.accessioned2026-02-28T12:17:44Z
dc.date.available2026-02-28T12:17:44Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractNatural colorants have become a developing market because of consumer preferences, and more cost-effective and stable production is necessary. In the present study, a natural green colorant was obtained via microwave-assisted extraction from spinach waste to produce affordable, environmentally-friendly, and innovative colorants. The extracts were encapsulated with zein via uniaxial and coaxial electrospinning techniques to overcome the stability issues associated with their natural green color. The encapsulation efficiencies of uniaxially encapsulated chlorophyll extracted from spinach waste by microwave were 63.50 and 57.18 for chlorophyll a and b, respectively. The efficiencies of chlorophyll a and b by coaxial electrospinning were found 49.53% and 88.58%, respectively. The microwave-assisted extraction and the addition of eumelanin may contribute positively to the antioxidant activity and thermal stability of electrospun samples. The stability test against light revealed that 61% of chlorophyll a could be preserved by uniaxial electrospinning. In addition, when chlorophyll-loaded nanofibers were incorporated into yogurt, a more stable green color was achieved during storage.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK); Research Fund of the Istanbul Technical University [42890]
dc.description.sponsorshipOpen access funding provided by the Scientific and Technological Research Council of Turkiye (TUBITAK). This work was supported by the Research Fund of the Istanbul Technical University (Project ID: 42890).
dc.identifier.doi10.1007/s11947-024-03740-2
dc.identifier.endpage4706
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue5
dc.identifier.scopus2-s2.0-105001656803
dc.identifier.scopusqualityQ1
dc.identifier.startpage4684
dc.identifier.urihttps://doi.org/10.1007/s11947-024-03740-2
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5951
dc.identifier.volume18
dc.identifier.wosWOS:001392645500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood And Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260218
dc.subjectChlorophylls
dc.subjectUniaxial electrospinning
dc.subjectCoaxial electrospinning
dc.subjectElectrospinning encapsulation
dc.subjectSpinach waste
dc.subjectMicrowave extraction
dc.titleElectrospinning Encapsulation of Chlorophylls Microwave-Extracted from Spinach Waste and Utilization as Coloring Agent in Yogurt
dc.typeArticle

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