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Encapsulation of blackberry anthocyanins (Rubus spp.) in hydroxypropylmethylcellulose nanofibers using electrospinning technology
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DOI：10.1016/j.foostr.2026.100538.png)
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Abstract
En 中文
• Bioactive hydroxypropylmethylcellulose nanofibers were developed via electrospinning. • Different concentrations of blackberry extract were incorporated into the polymer. • The fibers exhibited good formation, with uniform diameter and smooth morphology. • FTIR, TGA, and DSC confirmed the interaction and stabilization of anthocyanins. • Nanofibers have potential for application in the food industry.
Keywords:
Electrohydrodynamic
Anthocyanins
Hydroxypropyl methylcellulose
Nanofibers
Multivariated analysis
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