TY - DATA T1 - Microalgae biopeptides applied in nanofibers for the development of active packaging PY - 2017/12/20 AU - Carolina Ferrer Gonçalves AU - Daiane Angelica Schmatz AU - Lívia da Silva Uebel AU - Suelen Goettems Kuntzler AU - Jorge Alberto Vieira Costa AU - Karine Rigon Zimmer AU - Michele Greque de Morais UR - https://scielo.figshare.com/articles/dataset/Microalgae_biopeptides_applied_in_nanofibers_for_the_development_of_active_packaging/5719582 DO - 10.6084/m9.figshare.5719582.v1 L4 - https://ndownloader.figshare.com/files/10046095 L4 - https://ndownloader.figshare.com/files/10046116 L4 - https://ndownloader.figshare.com/files/10046140 L4 - https://ndownloader.figshare.com/files/10046155 L4 - https://ndownloader.figshare.com/files/10046161 L4 - https://ndownloader.figshare.com/files/10046179 L4 - https://ndownloader.figshare.com/files/10046200 KW - antioxidants KW - electrospinning KW - poly-ɛ-caprolactone N2 - Abstract This study was conducted to develop PCL nanofibers with the incorporation of microalgae biopeptides and to evaluate the stability of chicken meat cuts during storage. PCL and PCL/biopeptides nanofibers were formed by electrospinning method, and the diameters obtained were 404 and 438 nm, respectively. The tensile strength, elongation, melting temperature and thermal stability of biopeptide-added PCL nanofibers were 0.245 MPa, 64%, 56.8 °C and 318 °C, respectively. PCL/biopeptide nanofibers showed a reducing power of 0.182, inhibition of 22.6% and 12.4% for DPPH and ABTS radicals, respectively. Chicken meat cuts covered by the PCL/biopeptide nanofibers showed 0.98 mgMDA∙kg-1 and 25.8 mgN∙100g-1 for TBARS and N-BVT analysis, respectively. Thus, the PCL/biopeptide nanofibers provided greater stability to the product and control of oxidative processes ensuring the product quality maintenance during the 12 d of storage. ER -