Impact of Kale ( <i>Brassica oleracea</i> ) Extract on Characterization of Centrifugally Spun Fibers and Delay of Lipid Oxidation

ABSTRACT Centrifugal spinning offers a promising method for producing fibers with significant potential in active food packaging, especially when integrated with natural antioxidants. This study investigates the fabrication of gelatin‐based fibers loaded with kale extract (KE) to enhance their antioxidant properties for food preservation. Various factors, such as solution flow rate (15, and 20 mL/h), gelatin concentration (20%, 25%), and KE concentration (1%, 3%, 5%), were selected to assess their impact on the total phenolic content (TPC), antioxidant activity (AOA), and diameter of fibers. The optimum fiber formulation, consisting of 25% gelatin, 5% KE (KE‐5), and a 15 mL/h flow rate, demonstrated the highest TPC and AOA, with the smallest fiber diameter. Notably, incorporating KE significantly enhanced the antioxidant performance of fibers. The encapsulation efficiency varied between 25.45% and 94.99%, showing a decrease with increasing KE concentration. The effectiveness of the KE‐loaded fibers in reducing lipid oxidation was evaluated using olive oil, with peroxide value (PV), TOTOX, and p‐anisidine value (PAV) as oxidation markers. The fibers with higher KE concentrations exhibited a notable reduction in oxidation, with the KE‐5 providing the greatest protective effect. Specifically, KE‐5 fibers showed a 12.5% reduction in PAV and an 11.03% reduction in TOTOX values compared to the control, highlighting their superior ability to slow down oxidation. These results suggest that kale extract, rich in antioxidants, can effectively slow down oxidation, thus extending the shelf life of food products. Overall, gelatin‐based centrifugal fibers loaded with kale extract offer a sustainable and promising solution for active food packaging, leveraging the antioxidant power of natural compounds to maintain food quality and prolong freshness.