Encapsulation of rose hip seed oil into fibrous zein films for ambient and on demand food preservation via coaxial electrospinning

Precision Printing of Customized Cylindrical Capsules with Multifunctional Layers for Oral Drug Delivery

Advances in personalized medicine will require custom drug formulations and delivery mechanisms. Herein, we demonstrate a new type of personalized capsule comprising of printed concentric cylindrical layers with each layer having a distinctive functional drug component. Poly ε-caprolactone (PCL) with paracetamol (APAP) and chlorpheniramine maleate (CM), synergistic drugs commonly used to alleviate influenza symptoms, are printed as an inner layer and outer layer, respectively, via microscaled electrohydrodynamic (EHD) printing. Polyvinylpyrrolidone (PVP) nanofibers are embedded as interlayers between the two printed PCL-drug layers using electrospinning (ES) techniques. The complete concentric cylindrical capsule with a 6 mm inner diameter and 15 mm length can be swallowed for oral drug delivery. After dissolution of the PVP interlayer, the capsule separates in two, with inner and outer capsules for continuous drug dosing and targeting. Imaging was achieved using a 3T MRI system which allowed temporal observations of the targeted release through the incorporation of nanoparticles (Fe₃O₄). The morphology and structure, chemical composition, mechanical properties, and biocompatibility of the capsules were studied in vitro. In summary, this new type of custom printed and electrospun capsule that enabled component separation, targeted drug release may advance personalized medicine via multidrug oral delivery.

Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles

The açaí fruit (Euterpe oleracea Mart.) is well known for its high content of antioxidant compounds, especially anthocyanins, which provide beneficial health properties. The incorporation of this fruit is limited to food products whose processing does not involve the use of high temperatures due to the low thermal stability of these functional components. The objective of this work was the encapsulation of açaí fruit antioxidants into electrosprayed zein, a heat-resistant protein, to improve their bioavailability and thermal resistance. First, the hydroalcoholic açaí extract was selected due to its high polyphenolic content and antioxidant capacities, and, subsequently, it was successfully encapsulated in electrosprayed zein particles. Scanning electron microscopy studies revealed that the resulting particles presented cavities with an average size of 924 nm. Structural characterization by Fourier transform infrared spectroscopy revealed certain chemical interaction between the active compounds and zein. Encapsulation efficiency was approximately 70%. Results demonstrated the effectiveness of the encapsulated extract on protecting polyphenolic content after high-temperature treatments, such as sterilization (121 °C) and baking (180 °C). Bioaccesibility studies also indicated an increase of polyphenols presence after in vitro digestion stages of encapsulated açaí fruit extract in contrast with the unprotected extract.

Development of polyvinyl alcohol/β-cyclodextrin antimicrobial nanofibers for fresh mushroom packaging

Under the optimal conditions, a crosslinked electrospun polyvinyl alcohol/cinnamon essential oil/β-cyclodextrin (CPVA-CEO-β-CD) nanofibrous films for sustained release of antimicrobials were successfully prepared. Cinnamon essential oil (CEO) can be sustainably released due to CPVA-CEO-β-CD nanofibers complex delivery systems. The chemical crosslinking and physical welding achieved simultaneously by glutaraldehyde atomization fumigation, making fibers more suitable for fresh food packaging. Nanofibrous films were characterized in terms of SEM, ATR-FTIR, DSC, water contact angle analysis and antibacterial trials. ATR-FTIR and DSC data indicated that CEO was encapsulated in a β-CD cavity and they coexisted in PVA nanofibers. The water contact angle of the crosslinked PVA nanofibrous films increased with CEO and the values were always below 90°. Crosslinked nanofibers possessed fine properties in vitro antibacterial against Staphylococcus aureus and Escherichia coli. Furthermore, CPVA/β-CD/CEO nanofibrous films delayed decay of mushroom during storage, indicating their potential implementation in active food packaging.

Encapsulation of Thymol in Biodegradable Nanofiber via Coaxial Eletrospinning and Applications in Fruit Preservation

The application of the nanofiber film in the field of food preservation was an emerging research direction in recent years. With the functionalization of nanofibers, the quality and safety of food can be better guaranteed. In the present work, thymol as an antibacterial agent was encapsulated into poly(lactide- co-glycolide) to form core-shell nanofibers by coaxial electrospinning. With such a core-shell nanofiber film, thymol can be slowly released to headspace between food and the nanofiber film, inhibiting the growth of bacteria on the surface of food. The morphology and core-shell structure of nanofibers were confirmed by scanning electron microscopy and transmission electron microscopy. The antibacterial and fruit preservation abilities of the nanofiber film were tested on strawberries. Studies have shown that it can effectively inhibit the growth of bacteria, fungi, and yeast and extend the shelf life of fruit. This novel antibacterial packaging material with excellent biocompatibility, biodegradability, and good sustained release performance would have a broad application prospect in the field of food preservation.

Synthesis and Evaluation of Herbal Chitosan from Ganoderma Lucidum Spore Powder for Biomedical Applications

Chitosan is an extremely valuable biopolymer and is usually obtained as a byproduct from the shells of crustaceans. In the current work, chitosan is obtained from an herbal source (Ganoderma lucidum spore powder (GLSP)) for the first time. To show this, both standard (thermochemical deacetylation, (TCD)) and emerging (ultrasound-assisted deacetylation (USAD)) methods of chitosan preparation were used. The obtained chitosan was characterized by elemental analysis, XRD (X-ray diffraction), FT-IR (Fourier transform infrared spectroscopy) and thermogravimetric measurements. The process resulted in chitosan possessing comparable values of DD, [η] and [Formula: see text] to the commercial product. Chitosan obtained via both processes (TCD and USAD) displayed excellent biocompatibility; although the USAD prepared biopolymer exhibited significantly improved fibroblast (L929 cell) viability and enhanced antibacterial zones for both Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The findings of new herbal chitosan mark key developments of natural biomaterials; marking a potential shift from conventional sea-based organisms.

Ultrafine fibers of zein and anthocyanins as natural pH indicator

BACKGROUND

pH-sensitive indicator membranes, which are useful for pharmaceutical, food, and packaging applications, can be formed by encapsulating halochromic compounds within various solid supports. Accordingly, electrospinning is a versatile technique for the development of these indicators, by entrapping pH dyes within ultrafine polymer fibers.

RESULTS

The ultrafine zein fibers, containing 5% (w/v) anthocyanins, had an average diameter of 510 nm. The pH-sensitive membrane exhibited color changes from pink to green when exposed to acidic and alkaline buffers, respectively. The contact angle was negligible after 10 and 2 s for neat and 5% anthocyanin-loaded zein membranes, respectively.

CONCLUSION

The pH membranes exhibited color changes in a board pH range, which can potentially be used in various active packaging applications. © 2017 Society of Chemical Industry.

Encapsulation of Bioactive Compound in Electrospun Fibers and Its Potential Application

Electrospinning is a simple and versatile encapsulation technology. Since electrospinning does not involve severe conditions of temperature or pressure or the use of harsh chemicals, it has great potential for effectively entrapping and delivering bioactive compounds. Recently, electrospinning has been used in the food industry to encapsulate bioactive compounds into different biopolymers (carbohydrates and proteins), protecting them from adverse environmental conditions, maintaining the health-promoting properties, and achieving their controlled release. Electrospinning opens a new horizon in food technology with possible commercialization in the near future. This review summarizes the principles and the types of electrospinning processes. The electrospinning of biopolymers and their application in encapsulating of bioactive compounds are highlighted. The existing scope, limitations, and future prospects of electrospinning bioactive compounds are also presented.

Controlled Morphing of Microbubbles to Beaded Nanofibers via Electrically Forced Thin Film Stretching

Topography and microstructure engineering are rapidly evolving areas of importance for biomedical and pharmaceutical remits. Here, PVA (Polyvinyl alcohol) microbubbles (diameter range ~126 to 414 μm) were used to fabricate beaded (beads-on) nanofibers using an electrohydrodynamic atomization (EHDA) technique. Mean fiber diameter, inter-bead distance, and aspect ratio (AR) were investigated by regulating EHDA process parameters. PVA fibers (diameter range ~233 to 737 nm) were obtained possessing bead ARs in the range of ~10 to 56%. AR was used to modulate hydrophilicity and active release.

Tri-Needle Coaxial Electrospray Engineering of Magnetic Polymer Yolk-Shell Particles Possessing Dual-Imaging Modality, Multiagent Compartments, and Trigger Release Potential

Particulate platforms capable of delivering multiple actives as well as providing diagnostic features have gained considerable interest over the last few years. In this study, magnetic polymer yolk-shell particles (YSPs) were engineered using a tri-needle coaxial electrospraying technique enabling dual-mode (ultrasonic and magnetic resonance) imaging capability with specific multidrug compartments via an advanced single-step encapsulation process. YSPs comprised magnetic Fe₃O₄ nanoparticles (MNPs) embedded in the polymeric shell, an interfacing oil layer, and a polymeric core (i.e., composite shell-oil interface-polymeric core). The frequency of the ultrasound backscatter signal was modulated through YSP loading dosage, and both T₁- and T₂-weighted magnetic resonance imaging signal intensities were shown to decrease with increasing MNP content (YSP outer shell). Three fluorescent dyes (selected as model probes with varying hydrophobicities) were coencapsulated separately to confirm the YSP structure. Probe release profiles were tuned by varying power or frequency of an external auxiliary magnetic field (AMF, 0.7 mT (LAMF) or 1.4 mT (HAMF)). In addition, an "inversion" phenomenon for the AMF-enhanced drug release process was studied and is reported. A low YSP cytotoxicity (5 mg/mL) and biocompatibility (murine, L929) was confirmed. In summary, magnetic YSPs demonstrate timely potential as multifunctional theranostic agents for dual-imaging modality and magnetically controlled coactive delivery.

Nanotechnology to the rescue: using nano-enabled approaches in microbiological food safety and quality

Food safety and quality assurance is entering a new era. Interventions along the food supply chain must become more efficient in safeguarding public health and the environment and must address numerous challenges and new consumption trends. Current methods of microbial control to assure the safety of food and minimize microbial spoilage have each shown inefficiencies. Nanotechnology is a rapidly expanding area in the agri/feed/food sector. Nano-enabled approaches such as antimicrobial food-contact surfaces/packaging, nano-enabled sensors for rapid pathogen/contaminant detection and nano-delivered biocidal methods, currently on the market or at a developmental stage, show great potential for the food industry. Concerns on potential risks to human health and the environment posed by use of engineered nanomaterials (ENMs) in food applications must, however, be adequately evaluated at the developmental stage to ensure consumer's acceptance.