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Chen J, Li J, Li Y, Wu S. Fabrication and characterisation of collagen/pullulan ultra-thin fibers by electrospinning. Food Chem X 2024; 21:101138. [PMID: 38304044 PMCID: PMC10831494 DOI: 10.1016/j.fochx.2024.101138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 12/19/2023] [Accepted: 01/11/2024] [Indexed: 02/03/2024] Open
Abstract
Collagen electrospun fibers are promising materials for food packaging and tissue engineering. The conventional electrospinning of collagen, however, is usually carried out by dissolving it in organic reagents, which are toxic. In this study, collagen/pullulan (COL/PUL) ultra-thin fibers were prepared by electrospinning using acetic acid as a solvent. Compared to the conventional preparation method, the proposed method is safe and does not produce toxic solvent residues. The introduction of PUL increased the degree of molecular entanglement in the solution, so the viscosity of the COL/PUL electrospun solution increased from 0.50 ± 0.01 Pa∙s to 4.40 ± 0.08 Pa∙s, and the electrical conductivity decreased from 1954.00 ± 1.00 mS/cm to 1372.33 ± 0.58 mS/cm. Scanning electron microscopy analysis confirmed that PUL improved the spinnability of COL, and smooth, defect-free COL/PUL ultra-thin fibers with diameters of 215.32 ± 40.56 nm and 240.97 ± 53.93 nm were successfully prepared at a viscosity of greater than 1.18 Pa∙s. As the proportion of PUL increased, intramolecular hydrogen bonds became the dominant interaction between COL and PUL. The intermolecular hydrogen bonding content decreased from 52.05 % to 36.45 %, and the intramolecular hydrogen bonding content increased from 46.11 % to 62.95 %. The COL was gradually unfolded, the content of α-helices decreased from 33.57 % to 25.91 % and the random coils increased from 34.22 % to 40.09 %. More than 36 % of the triple helix fraction of COL was retained by the COL/PUL ultra-thin fibers, whereas only 16 % of the triple helix fraction of COL was retained by the COL nanofibers prepared with 2.2.2-trifluoroethanol. These results could serve as a reference for the development of green food COL-based fibers.
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Affiliation(s)
| | | | - Yushuang Li
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
| | - Sijia Wu
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China
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2
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Souri Z, Hedayati S, Niakousari M, Mazloomi SM. Fabrication of ɛ-Polylysine-Loaded Electrospun Nanofiber Mats from Persian Gum-Poly (Ethylene Oxide) and Evaluation of Their Physicochemical and Antimicrobial Properties. Foods 2023; 12:2588. [PMID: 37444326 DOI: 10.3390/foods12132588] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 06/21/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
In the present study, electrospun nanofiber mats were fabricated by mixing different ratios (96:4, 95:5, 94:6, 93:7, and 92:8) of Persian gum (PG) and poly (ethylene oxide) (PEO). The SEM micrographs revealed that the nanofibers obtained from 93% PG and 7% PEO were bead-free and uniform. Therefore, it was selected as the optimized ratio of PG:PEO for the development of antimicrobial nanofibers loaded with ɛ-Polylysine (ɛ-PL). All of the spinning solutions showed pseudoplastic behavior and the viscosity decreased by increasing the shear rate. Additionally, the apparent viscosity, G', and G″ of the spinning solutions increased as a function of PEO concentration, and the incorporation of ɛ-PL did not affect these parameters. The electrical conductivity of the solutions decreased when increasing the PEO ratio and with the incorporation of ɛ-PL. The X-ray diffraction (XRD) and Fourier-transform infrared (FTIR) spectra showed the compatibility of polymers. The antimicrobial activity of nanofibers against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) was investigated, and the samples loaded with ɛ-PL demonstrated stronger antimicrobial activity against S. aureus.
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Affiliation(s)
- Zahra Souri
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Seyed Mohammad Mazloomi
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
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3
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Nutrizio M, Jurić S, Kucljak D, Švaljek SL, Vlahoviček-Kahlina K, Režek Jambrak A, Vinceković M. Encapsulation of Rosemary Extracts using High Voltage Electrical Discharge in Calcium Alginate/Zein/Hydroxypropyl Methylcellulose Microparticles. Foods 2023; 12:foods12081570. [PMID: 37107365 PMCID: PMC10137539 DOI: 10.3390/foods12081570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 04/03/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
The increased demand for functional food with added health benefits is directing industrial procedures toward more sustainable production of naturally added bioactive compounds. The objective of this research was to investigate the potential of bioactive compounds from rosemary extract obtained using high-voltage electrical discharge as a green extraction method, for microencapsulation as a protective method for future application in functional food. Four types of microparticles were made via the ionic gelation method using alginate (Alg), zein (Z), and hydroxypropyl methylcellulose (HPMC) biopolymers and were analyzed considering the physicochemical properties. The diameter of dry microparticles ranged from 651.29 to 1087.37 μm. The shape and morphology analysis of microparticles showed that the obtained microparticles were quite spherical with a granular surface. The high encapsulation efficiency was obtained with a loading capacity of polyphenols up to 11.31 ± 1.47 mg GAE/g (Alg/Z microparticles). The microencapsulation method showed protective effects for rosemary polyphenols against pH changes during digestion. Specifically, the addition of both zein and HPMC to calcium-alginate resulted in microparticles with a prolonged release for better availability of polyphenols in the intestine. This research background indicates that the release of rosemary extract is highly dependent on the initial biopolymer composition with high potential for further functional food applications.
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Affiliation(s)
- Marinela Nutrizio
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Slaven Jurić
- Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Damir Kucljak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Silvija Lea Švaljek
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Marko Vinceković
- Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
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4
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Effect of molecular weight and content of polyvinylpyrrolidone on cell proliferation, loading capacity and properties of electrospun green tea essential oil-incorporated polyamide-6/polyvinylpyrrolidone nanofibers. J Drug Deliv Sci Technol 2023. [DOI: 10.1016/j.jddst.2023.104310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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5
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Zhao YM, Li Y, Ma H, He R. Effects of ultrasonic-assisted pH shift treatment on physicochemical properties of electrospinning nanofibers made from rapeseed protein isolates. ULTRASONICS SONOCHEMISTRY 2023; 94:106336. [PMID: 36809744 PMCID: PMC9969285 DOI: 10.1016/j.ultsonch.2023.106336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/12/2023] [Accepted: 02/13/2023] [Indexed: 06/18/2023]
Abstract
Electrospinning nanofibers (NFs) made from natural proteins have drawn increasing attention recently. Rapeseed meal is a by-product that rich in protein but not fully utilized due to poor properties. Therefore, modification of rapeseed protein isolates (RPI) is necessary to expand applications. In this study, pH shift alone or ultrasonic-assisted pH shift treatment was adopted, the solubility of RPI, along with the conductivity and viscosity of the electrospinning solution were detected. Moreover, the microstructure and functional characteristics of the electrospinning NFs, as well as the antibacterial activity of clove essential oil loaded-NFs were investigated. The tested parameters were remarkably improved after different treatments compared with the control, and synergistic effects were observed, especially under alkaline conditions. Hence, pH12.5 + US showed the maximum value of solubility, conductivity, and viscosity, which was more than 7-fold, 3-fold, and almost 1-fold higher than the control respectively. Additionally, SEM and AFM images showed a finer and smoother surface of NFs after treatments, and the finest diameter of 216.7 nm was obtained after pH12.5 + US treatment in comparison with 450.0 nm in control. FTIR spectroscopy of NFs demonstrated spatial structure changes of RPI, and improved thermal stability and mechanical strength of NFs were achieved after different treatments. Furthermore, an inhibition zone with a diameter of 22.8 mm was observed from the composite NFs. This study indicated the effectiveness of ultrasonic-assisted pH shift treatment on the physicochemical properties improvement and functional enhancement of NFs made from RPI, as well as the potential antibacterial application of the composite NFs in the future.
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Affiliation(s)
- Yi-Ming Zhao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China
| | - Yihe Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China; College of Grain Engineering, Food & Drug, Jiangsu Vocational College of Finance & Economics, 8 Meicheng East Road, Huaian, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, China.
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6
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Zheng Y, Yao F, Chen F. Curcumin-loaded electrospun peanut protein isolate/ poly-l-lactic acid nanofibre membranes: Preparation and characterisation and release behaviour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Zambak Ö, Özkal A, Özkal SG. Production of clove extract loaded pullulan and whey protein nanofibers as antioxidant and antibacterial agent. J Appl Polym Sci 2022. [DOI: 10.1002/app.53141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Özlem Zambak
- Faculty of Engineering, Department of Food Engineering Pamukkale University Denizli Turkey
| | - Ayşe Özkal
- Faculty of Engineering, Department of Textile Engineering Pamukkale University Denizli Turkey
| | - Sami Gökhan Özkal
- Faculty of Engineering, Department of Food Engineering Pamukkale University Denizli Turkey
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Fabrication of Electrospun Polycaprolactone/Casein Nanofibers Containing Green Tea Essential Oils: Applicable for Active Food Packaging. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02905-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Ramírez-Rodríguez LC, Quintanilla-Carvajal MX, Mendoza-Castillo DI, Bonilla-Petriciolet A, Jiménez-Junca C. Preparation and Characterization of an Electrospun Whey Protein/Polycaprolactone Nanofiber Membrane for Chromium Removal from Water. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:2744. [PMID: 36014608 PMCID: PMC9413122 DOI: 10.3390/nano12162744] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/03/2022] [Accepted: 08/07/2022] [Indexed: 06/15/2023]
Abstract
Chromium pollution represents a worldwide concern due to its high toxicity and bioaccumulation in organisms and ecosystems. An interesting material to remove metal ions from water is a whey-protein-based material elaborated by electrospinning, which is an emerging method to produce adsorbent membranes with diverse applications. The aim of this study was to prepare an adsorbent membrane of whey protein isolate (WPI) and polycaprolactone (PCL) by electrospinning to remove chromium ions from water. The adsorbent membrane was synthesized by a central composed design denaturing WPI using 2-Mercaptoethanol and mixing it with PCL to produce electrospun nanofibers. The adsorbent membrane was characterized by denaturation, Scanning Electron Microscope, Fourier-Transform Infrared Spectroscopy, Contact Angle, Thermogravimetric Analysis, and X-ray Photoelectron Spectrometry. The adsorption properties of this membrane were assessed in the removal of chromium. The removal performance of the membrane was enhanced by an increase in temperature showing an endothermic adsorption process. The adsorption process of chromium ions onto the nanofiber membrane followed the Sips adsorption isotherm, while the adsorption kinetics followed a pseudo-second kinetics where the maximum adsorption capacity was 31.0 mg/g at 30 °C and pH 2. This work provides a novel method to fabricate a hybrid membrane with amyloid-type fibrils of WPI and PCL, which is a promising adsorbent to remove heavy metal ions from water.
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Affiliation(s)
- Laura Cristina Ramírez-Rodríguez
- Maestría en Diseño y Gestión de Procesos Facultad de Ingeniería, Campus Universitario Puente del Común, Universidad de la Sabana, Km. 7 Autopista Norte, Chia 25001, Colombia
| | - María Ximena Quintanilla-Carvajal
- Agroindustrial Processes Research Group, Campus Universitario Puente del Común, Universidad de La Sabana, Km. 7 Autopista Norte, Chia 25001, Colombia
| | - Didilia Ileana Mendoza-Castillo
- CONACYT, Ciudad de México 03940, Mexico
- Departamento de Ingeniería Química, Instituto Tecnológico de Aguascalientes, Aguascalientes 20256, Mexico
| | - Adrián Bonilla-Petriciolet
- Departamento de Ingeniería Química, Instituto Tecnológico de Aguascalientes, Aguascalientes 20256, Mexico
| | - Carlos Jiménez-Junca
- Bioprospecting Research Group, Campus Universitario Puente del Común, Universidad de La Sabana, Km. 7 Autopista Norte, Chia 25001, Colombia
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10
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Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning. Foods 2022; 11:foods11131860. [PMID: 35804674 PMCID: PMC9265943 DOI: 10.3390/foods11131860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 06/20/2022] [Accepted: 06/21/2022] [Indexed: 12/02/2022] Open
Abstract
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis were used to characterize the nanofibers. According to the SEM results, the inclusion of CA into nanofibers resulted in thinner nanofibers. All nanofibers exhibited uniform morphology. CA was efficiently loaded into nanofibers. When CA concentrations were 1% and 10%, loading efficiencies were 76.4% and 94%, respectively. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicate that encapsulating CA into carob flour–WPC-based nanofibers via electrospinning is a suitable method for active packaging applications.
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11
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Eugenol/silk fibroin nanoparticles embedded Lycium barbarum polysaccharide nanofibers for active food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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12
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Wang C, Wu L, Zhang Y, Xu M, Saldaña MDA, Fan X, Sun W. A Water-absorbent Mat Incorporating β-cyclodextrin/eugenol Inclusion Complex for Preservation of Cold Fresh Mutton. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09734-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Huang H, Song Y, Zhang Y, Li Y, Li J, Lu X, Wang C. Electrospun Nanofibers: Current Progress and Applications in Food Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1391-1409. [PMID: 35089013 DOI: 10.1021/acs.jafc.1c05352] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Electrospinning has the advantages of simple manufacturing equipment, a low spinning cost, wide range of spinnable materials, and a controllable mild process, which can continuously fabricate submicron or nanoscale ultrafine polymer fibers without high temperature or high pressure. The obtained nanofibrous films may have a large specific surface area, unique pore structure, and easy-to-modify surface characteristics. This review briefly introduces the types and fiber structures of electrospinning and summarizes the applications of electrospinning for food production (e.g., delivery systems for functional food, filtration of beverages), food packaging (e.g., intelligent packaging, antibacterial packaging, antioxidant packaging), and food analysis (e.g., pathogen detection, antibiotic detection, pesticide residue detection, food compositions analysis), focusing on the advantages of electrospinning applications in food systems. Furthermore, the limitations and future research directions of the technique are discussed.
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Affiliation(s)
- Hui Huang
- College of Food Science and Engineering, Jilin University, Changchun 130025, China
| | - Yudong Song
- College of Food Science and Engineering, Jilin University, Changchun 130025, China
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yongxin Li
- College of New Energy and Environment, Jilin University, Changchun 130021, China
| | - Jiali Li
- College of Food Science and Engineering, Jilin University, Changchun 130025, China
| | - Xiaofeng Lu
- Alan G. MacDiarmid Institute, College of Chemistry, Jilin University, Changchun 130012, China
| | - Ce Wang
- Alan G. MacDiarmid Institute, College of Chemistry, Jilin University, Changchun 130012, China
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Yao F, Gao Y, Chen F, Du Y. Preparation and properties of electrospun peanut protein isolate/poly-l-lactic acid nanofibers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112418] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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15
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Cai M, Zhang G, Li C, Chen X, Cui H, Lin L. Pleurotus eryngii polysaccharide nanofiber containing pomegranate peel polyphenol/chitosan nanoparticles for control of E. coli O157:H7. Int J Biol Macromol 2021; 192:939-949. [PMID: 34662654 DOI: 10.1016/j.ijbiomac.2021.10.069] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 10/06/2021] [Accepted: 10/09/2021] [Indexed: 02/07/2023]
Abstract
Pomegranate peel polyphenols (PPP), which are natural, safe, and green antibacterial agents, were introduced and embedded in chitosan to form stable nanoparticles. The PPP@chitosan nanoparticles (PPP@CNPs) were further electrospun into nanofibers based on Pleurotus eryngii polysaccharide (PEP). The preferable distribution of particle size, polydispersity index, and zeta potential was realized through the addition of PPP at 3 mg/mL, which achieved the highest encapsulation rate of 23.71 ± 0.51%. The tensile strength and elongation at break of nanofibers reached 15.76 MPa and 0.69% with the addition of 1% PEP through electrospinning. The results of scanning electron microscopy (SEM) and atomic force microscopy (AFM) demonstrated that the addition of nanoparticles increased the diameter of PEP nanofibers from 148 nm to 163 nm, and the surface roughness of the fibers also increased. Meanwhile, the addition of nanoparticles improved the thermal stability of PEP nanofibers. PPP@CNPs/PEP nanofibers can inhibit the growth of E. coli O157:H7 on pork and cucumber surfaces during the five-days storage, and the inhibition rates were all above 95%. Besides, the nanofibers did not have any impact on the color and texture of foods.
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Affiliation(s)
- Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Gang Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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16
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Effects of Viscosities and Solution Composition on Core-Sheath Electrospun Polycaprolactone(PCL) Nanoporous Microtubes. Polymers (Basel) 2021; 13:polym13213650. [PMID: 34771208 PMCID: PMC8588230 DOI: 10.3390/polym13213650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/19/2021] [Accepted: 10/21/2021] [Indexed: 11/16/2022] Open
Abstract
Vascularization for tissue engineering applications has been challenging over the past decades. Numerous efforts have been made to fabricate artificial arteries and veins, while few focused on capillary vascularization. In this paper, core-sheath electrospinning was adopted to fabricate nanoporous microtubes that mimic the native capillaries. The results showed that both solution viscosity and polyethylene oxide (PEO) ratio in polycaprolactone (PCL) sheath solution had significant effects on microtube diameter. Adding PEO into PCL sheath solution is also beneficial to surface pore formation, although the effects of further increasing PEO showed mixed results in different viscosity groups. Our study showed that the high viscosity group with a PCL/PEO ratio of 3:1 resulted in the highest average microtube diameter (2.14 µm) and pore size (250 nm), which mimics the native human capillary size of 1–10 µm. Therefore, our microtubes show high potential in tissue vascularization of engineered scaffolds.
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17
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Hosseini F, Miri MA, Najafi M, Soleimanifard S, Aran M. Encapsulation of rosemary essential oil in zein by electrospinning technique. J Food Sci 2021; 86:4070-4086. [PMID: 34392535 DOI: 10.1111/1750-3841.15876] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 07/05/2021] [Accepted: 07/11/2021] [Indexed: 11/28/2022]
Abstract
In this study, rosemary essential oil was encapsulated in zein-electrospun fibers at different concentrations of loading (0%, 2.5%, 5%, and 10% v/v). The chemical composition of rosemary essential oil was determined by GC-MS. The resultant zein-electrospun fibers were characterized by SEM, AFM, XRD, DSC, FTIR, and NMR. After being loaded with the essential oil, the fibers were evaluated for antimicrobial properties by the disc diffusion method against S. aureus (ATCC 1112) and E. coli (ATCC 1330). The release test was studied at pH values of 3 and 7.2 in phosphate buffer for 180 min. The GC-MS indicated that α-pinene occurred as a major compound in rosemary essential oil. Diameters of the zein-electrospun fibers increased in response to higher concentrations of rosemary essential oil. The AFM assay attributed a tubular morphology to the fibers. The physical status of rosemary essential oil in zein-electrospun fibers was determined by X-ray diffraction (XRD). DSC thermograms and FTIR spectra confirmed the existence of the rosemary essential oil in zein-electrospun fibers. FTIR spectra also indicated that adding rosemary essential oil to the fibers affected the secondary structure of zein protein. The NMR study showed that the electrospinning process did not change the secondary structure of zein. Disc diffusion indicated that zein-electrospun mats generated inhibition zones against S. aureus and E. coli. The release test revealed that pH values significantly affect the release of rosemary essential oil from fibers. The results demonstrated how loading zein-electrospun fibers with rosemary essential oil can benefit food packaging. PRACTICAL APPLICATION: In this study, electrospun fibers were produced from food-grade biopolymer to encapsulate rosemary essential oil. This product can be produced at industrial scale as an active food packaging/coating, controlled release, and delivery of the rosemary essential oil to food products and gastrointestinal. Also, it can be considered as a functional food to increase health.
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Affiliation(s)
- Faeghe Hosseini
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
| | - Mohammad Amin Miri
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran.,Electrospinning Research Laboratory, University of Zabol, Zabol, Iran
| | - Mohammadali Najafi
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
| | - Sediqeh Soleimanifard
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
| | - Mehdi Aran
- Department of Horticulture and Landscape, Faculty of Agriculture, University of Zabol, Zabol, Iran
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Kim K, Kloxin CJ, Saven JG, Pochan DJ. Nanofibers Produced by Electrospinning of Ultrarigid Polymer Rods Made from Designed Peptide Bundlemers. ACS APPLIED MATERIALS & INTERFACES 2021; 13:26339-26351. [PMID: 34029045 DOI: 10.1021/acsami.1c04027] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Mimicking the hierarchical assembly of natural fiber materials is an important design challenge in the manufacturing of nanostructured materials with biomolecules such as peptides. Here, we produce nanofibers with control of structure over multiple length scales, ranging from peptide molecule assembly into supramolecular building blocks called "bundlemers," to rigid-rod formation through a covalent connection of bundlemer building blocks, and, ultimately, to uniaxially oriented fibers made with the rigid-rod polymers. The peptides are designed to physically assemble into coiled-coil bundles, or bundlemers, and to covalently interact in an end-to-end fashion to produce the rigid-rod polymer. The resultant rodlike polymer exhibits a rigid, cylindrical nanostructure confirmed by transmission electron microscopy (TEM) and, correspondingly, exhibits shear-thinning behavior at low shear rates observed in many nanoscopic rod systems. The rigid-rod chains are further organized into final fiber materials via electrospinning processing, all the while preserving their unique rodlike structural characteristics. Morphological and structural investigations of the nanofibers through scanning electron microscopy, transmission electron microscopy, and X-ray scattering, as well as molecular characterization via Fourier transform infrared (FTIR) and Raman spectroscopy, show that continuous nanofibers are composed of oriented rigid-rod chains constituted by α-helical peptides within bundle building blocks. Mechanical properties of electrospun fibers are also presented. The ability to produce nanofibers from the oriented rigid-rod polymer reveals bundlemer chains as a viable tool for the development of new fiber materials with targeted structure and properties.
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Affiliation(s)
- Kyunghee Kim
- Department of Materials Science and Engineering, University of Delaware, Newark, Delaware 19716, United States
| | - Christopher J Kloxin
- Department of Materials Science and Engineering, University of Delaware, Newark, Delaware 19716, United States
- Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, Delaware 19716, United States
| | - Jeffery G Saven
- Department of Chemistry, University of Pennsylvania, Philadelphia, Pennsylvania 19104, United States
| | - Darrin J Pochan
- Department of Materials Science and Engineering, University of Delaware, Newark, Delaware 19716, United States
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Wilk S, Benko A. Advances in Fabricating the Electrospun Biopolymer-Based Biomaterials. J Funct Biomater 2021; 12:26. [PMID: 33923664 PMCID: PMC8167588 DOI: 10.3390/jfb12020026] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 03/18/2021] [Accepted: 03/31/2021] [Indexed: 12/13/2022] Open
Abstract
Biopolymers formed into a fibrous morphology through electrospinning are of increasing interest in the field of biomedicine due to their intrinsic biocompatibility and biodegradability and their ability to be biomimetic to various fibrous structures present in animal tissues. However, their mechanical properties are often unsatisfactory and their processing may be troublesome. Thus, extensive research interest is focused on improving these qualities. This review article presents the selection of the recent advances in techniques aimed to improve the electrospinnability of various biopolymers (polysaccharides, polynucleotides, peptides, and phospholipids). The electrospinning of single materials, and the variety of co-polymers, with and without additives, is covered. Additionally, various crosslinking strategies are presented. Examples of cytocompatibility, biocompatibility, and antimicrobial properties are analyzed. Special attention is given to whey protein isolate as an example of a novel, promising, green material with good potential in the field of biomedicine. This review ends with a brief summary and outlook for the biomedical applicability of electrospinnable biopolymers.
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Affiliation(s)
| | - Aleksandra Benko
- Faculty of Materials Science and Ceramics, AGH University of Science and Technology, A. Mickiewicz 30 Avenue, 30-059 Krakow, Poland;
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20
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Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02627-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Jia XW, Qin ZY, Xu JX, Kong BH, Liu Q, Wang H. Preparation and characterization of pea protein isolate-pullulan blend electrospun nanofiber films. Int J Biol Macromol 2020; 157:641-647. [DOI: 10.1016/j.ijbiomac.2019.11.216] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 12/31/2022]
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22
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Solaberrieta I, Jiménez A, Cacciotti I, Garrigós MC. Encapsulation of Bioactive Compounds from Aloe Vera Agrowastes in Electrospun Poly (Ethylene Oxide) Nanofibers. Polymers (Basel) 2020; 12:E1323. [PMID: 32531945 PMCID: PMC7361710 DOI: 10.3390/polym12061323] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/05/2020] [Accepted: 06/08/2020] [Indexed: 12/18/2022] Open
Abstract
Aloe Vera is an ancient medicinal plant especially known for its beneficial properties for human health, due to its bioactive compounds. In this study, nanofibers with antioxidant activity were successfully obtained by electrospinning technique with the addition of a natural Aloe Vera skin extract (AVE) (at 0, 5, 10 and 20 wt% loadings) in poly(ethylene oxide) (PEO) solutions. The successful incorporation of AVE into PEO was evidenced by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (ATR-FTIR), thermogravimetric analysis (TGA) and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging (ABTS) and ferric reducing power (FRAP) assays. The incorporation of AVE introduced some changes in the PEO/AVE nanofibers morphology showing bimodal diameter distributions for AVE contents in the range 10-20 wt%. Some decrease in thermal stability with AVE addition, in terms of decomposition onset temperature, was also observed and it was more evident at high loading AVE contents (10 and 20 wt%). High encapsulation efficiencies of 92%, 76% and 105% according to DPPH, FRAP and ABTS assays, respectively, were obtained at 5 wt% AVE content, retaining AVE its antioxidant capacity in the PEO/AVE electrospun nanofibers. The results suggested that the obtained nanofibers could be promising materials for their application in active food packaging to decrease oxidation of packaged food during storage.
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Affiliation(s)
- Ignacio Solaberrieta
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain; (I.S.); (A.J.)
| | - Alfonso Jiménez
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain; (I.S.); (A.J.)
| | - Ilaria Cacciotti
- Department of Engineering, University of Rome “Niccolò Cusano”, INSTM RU, Via Don Carlo Gnocchi 3, 00166 Rome, Italy
| | - Maria Carmen Garrigós
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain; (I.S.); (A.J.)
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23
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Rostamabadi H, Assadpour E, Tabarestani HS, Falsafi SR, Jafari SM. Electrospinning approach for nanoencapsulation of bioactive compounds; recent advances and innovations. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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24
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He M, Chen M, Dou Y, Ding J, Yue H, Yin G, Chen X, Cui Y. Electrospun Silver Nanoparticles-Embedded Feather Keratin/Poly(vinyl alcohol)/Poly(ethylene oxide) Antibacterial Composite Nanofibers. Polymers (Basel) 2020; 12:E305. [PMID: 32028586 PMCID: PMC7077473 DOI: 10.3390/polym12020305] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 01/13/2020] [Accepted: 01/16/2020] [Indexed: 12/25/2022] Open
Abstract
Feathers, which contain >90% keratin, are valuable natural protein resources. The aim of this study is to prepare antimicrobial feather keratin (FK)-based nanofibers by incorporating silver nanoparticles (AgNPs). A series of AgNPs-embedded feather keratin/poly(vinyl alcohol)/poly(ethylene oxide) (FK/PVA/PEO) composite nanofibers with varying amounts of AgNPs content were fabricated by electrospinning. Their morphology, crystallinity, thermal stability, tensile property, and antibacterial activity were systematically investigated. The average diameters of composite nanofibers gradually decreased with increases in the amount of AgNPs. The crystallinity, thermal stability, and antibacterial activity of FK/PVA/PEO nanofibers were enhanced by embedding AgNPs. When embedded with 1.2% AgNPs, both the tensile strength and elongation-at-break reached the highest level. This work has the potential to expand the application of FK-based nanofibers in the biomaterial field.
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Affiliation(s)
- Ming He
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (M.C.); (J.D.); (X.C.)
| | - Man Chen
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (M.C.); (J.D.); (X.C.)
| | - Yao Dou
- Innovation and Practice Base for Postdoctors, Chengdu Polytechnic, Chengdu 610041, China;
| | - Jiao Ding
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (M.C.); (J.D.); (X.C.)
| | - Hangbo Yue
- School of Chemical Engineering & Light Industry, Guangdong University of Technology, Guangzhou 510006, China;
| | - Guoqiang Yin
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (M.C.); (J.D.); (X.C.)
| | - Xunjun Chen
- College of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (M.C.); (J.D.); (X.C.)
| | - Yingde Cui
- Guangzhou Vocational and Technical University of Science and Technology, Guangzhou 510550, China;
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25
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Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.015] [Citation(s) in RCA: 103] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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26
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Sena S, Sumeyra KN, Ulkugul G, Sema A, Betul K, Muge SB, Sayip EM, Muhammet U, Cevriye K, Mahir M, Titu MA, Ficai D, Ficai A, Gunduz O. Controlled Release of Metformin Hydrochloride from Core-Shell Nanofibers with Fish Sarcoplasmic Protein. MEDICINA (KAUNAS, LITHUANIA) 2019; 55:E682. [PMID: 31658758 PMCID: PMC6843546 DOI: 10.3390/medicina55100682] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 09/26/2019] [Accepted: 10/04/2019] [Indexed: 01/13/2023]
Abstract
Background and Objectives: A coaxial electrospinning technique was used to produce core/shell nanofibers of a polylactic acid (PLA) as a shell and a polyvinyl alcohol (PVA) containing metformin hydrochloride (MH) as a core. Materials and Methods: Fish sarcoplasmic protein (FSP) was extracted from fresh bonito and incorporated into nanofiber at various concentrations to investigate the influence on properties of the coaxial nanofibers. The morphology, chemical structure and thermal properties of the nanofibers were studied. Results: The results show that uniform and bead-free structured nanofibers with diameters ranging from 621 nm to 681 nm were obtained. A differential scanning calorimetry (DSC) analysis shows that FSP had a reducing effect on the crystallinity of the nanofibers. Furthermore, the drug release profile of electrospun fibers was analyzed using the spectrophotometric method. Conclusions: The nanofibers showed prolonged and sustained release and the first order kinetic seems to be more suitable to describe the release. MTT assay suggests that the produced drug and protein loaded coaxial nanofibers are non-toxic and enhance cell attachment. Thus, these results demonstrate that the produced nanofibers had the potential to be used for diabetic wound healing applications.
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Affiliation(s)
- Su Sena
- Center for Nanotechnology & Biomaterials Application and Research, Marmara University, 34722 Istanbul, Turkey.
- Department of Metallurgical and Materials Engineering, Faculty of Technology, Marmara University, 34722 Istanbul, Turkey.
| | - Korkmaz Nalan Sumeyra
- Department of Genetics and Bioengineering, Faculty of Engineering, Yeditepe University, 34755 Istanbul, Turkey.
| | - Guven Ulkugul
- Department of Genetics and Bioengineering, Faculty of Engineering, Yeditepe University, 34755 Istanbul, Turkey.
| | - Arslan Sema
- Department of Biochemistry, Marmara University, 34854 Istanbul, Turkey.
| | - Karademir Betul
- Department of Biochemistry, Marmara University, 34854 Istanbul, Turkey.
| | - Sennaroglu Bostan Muge
- Department of Chemical Engineering, Faculty of Engineering, Marmara University, 34722 Istanbul, Turkey.
| | - Eroglu Mehmet Sayip
- Department of Chemical Engineering, Faculty of Engineering, Marmara University, 34722 Istanbul, Turkey.
| | - Uzun Muhammet
- Department of Textile Engineering, Faculty of Technology, Marmara University 34722 Istanbul, Turkey.
| | - Kalkandelen Cevriye
- Department of Biomedical Devices Technology, Vocational School of Technical Sciences, Istanbul University-Cerrahpasa, 34500 Istanbul, Turkey.
| | - Mahirogullari Mahir
- Nanortopedi Industry and Trade Inc., Sanayi Mahallesi Teknopark Bulvari, Teknopark Istanbul, 34906 Istanbul, Turkey.
| | - Mihail Aurel Titu
- Department of Industrial Engineering and Management, "Lucian Blaga" University of Sibiu, Faculty of Engineering, RO-550025 Sibiu, Romania.
- Academy of Romanian Scientists, 54 Splaiul Independentei, Sector 5, 50085 Bucharest, Romania.
| | - Denisa Ficai
- Department of Science and Engineering of Oxidic Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 011061 Bucharest, Romania.
| | - Anton Ficai
- Academy of Romanian Scientists, 54 Splaiul Independentei, Sector 5, 50085 Bucharest, Romania.
- Department of Science and Engineering of Oxidic Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 011061 Bucharest, Romania.
| | - Oguzhan Gunduz
- Center for Nanotechnology & Biomaterials Application and Research, Marmara University, 34722 Istanbul, Turkey.
- Department of Metallurgical and Materials Engineering, Faculty of Technology, Marmara University, 34722 Istanbul, Turkey.
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27
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Zhu Y, Cui H, Li C, Lin L. A novel polyethylene oxide/Dendrobium officinale nanofiber: Preparation, characterization and application in pork packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100329] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Lappa IK, Papadaki A, Kachrimanidou V, Terpou A, Koulougliotis D, Eriotou E, Kopsahelis N. Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications. Foods 2019; 8:E347. [PMID: 31443236 PMCID: PMC6723228 DOI: 10.3390/foods8080347] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/07/2019] [Accepted: 08/10/2019] [Indexed: 12/27/2022] Open
Abstract
Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating "zero waste" processes.
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Affiliation(s)
- Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
- Department of Food and Nutritional Sciences, University of Reading, Berkshire RG6 6AP, UK.
| | - Antonia Terpou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | | | - Effimia Eriotou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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29
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Kutzli I, Gibis M, Baier SK, Weiss J. Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.028] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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30
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Nagarajan S, Radhakrishnan S, Kalkura SN, Balme S, Miele P, Bechelany M. Overview of Protein‐Based Biopolymers for Biomedical Application. MACROMOL CHEM PHYS 2019. [DOI: 10.1002/macp.201900126] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Sakthivel Nagarajan
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
| | | | | | - Sebastien Balme
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
| | - Philippe Miele
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
- Institut Universitaire de France MESRI, 1 rue Descartes, 75231 Paris cedex 05 France
| | - Mikhael Bechelany
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
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31
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Fabrication of food-grade nanofibers of whey protein Isolate–Guar gum using the electrospinning method. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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Lim LT, Mendes AC, Chronakis IS. Electrospinning and electrospraying technologies for food applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:167-234. [PMID: 31151724 DOI: 10.1016/bs.afnr.2019.02.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Electrospinning and electrospraying are versatile techniques for the production of nano- to micro-scale fibers and particles. Over the past 2 decades, significant progresses have been made to advance the fundamental understandings of these electrohydrodynamic processes. Researchers have investigated different polymeric and non-polymeric substrates for producing submicron electrospun/electrosprayed materials of unique morphologies and physicochemical properties. This chapter provides an overview on the basic principles of electrospinning and electrospraying, highlighting the effects of key processing and solution parameters. Electrohydrodynamic phenomena of edible substrates, including polysaccharides (xanthan, alginate, starch, cyclodextrin, pullulan, dextran, modified celluloses, and chitosan), proteins (zein, what gluten, whey protein, soy protein, gelatin, etc.), and phospholipids are reviewed. Selected examples are presented on how ultrafine fibers and particles derived from these substrates are being exploited for food and nutraceutical applications. Finally, the challenges and opportunities of the electrostatic methods are discussed.
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Affiliation(s)
- Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, ON, Canada.
| | - Ana C Mendes
- Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark
| | - Ioannis S Chronakis
- Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark
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33
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Maftoonazad N, Shahamirian M, John D, Ramaswamy H. Development and evaluation of antibacterial electrospun pea protein isolate-polyvinyl alcohol nanocomposite mats incorporated with cinnamaldehyde. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 94:393-402. [DOI: 10.1016/j.msec.2018.09.033] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 08/30/2018] [Accepted: 09/11/2018] [Indexed: 01/10/2023]
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34
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Estevez-Areco S, Guz L, Candal R, Goyanes S. Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.08.006] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Zheng Z, Ma D, Rashidi S, Li B. Study of denaturation and composition‐dependent poly(ethylene oxide)–soy protein interactions: Structures and dielectric polarization. J Appl Polym Sci 2018. [DOI: 10.1002/app.46561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Zhuoyuan Zheng
- Department of Mechanical EngineeringWichita State UniversityWichita, Kansas 67260‐0133
| | - Da Ma
- Department of Mechanical EngineeringWichita State UniversityWichita, Kansas 67260‐0133
| | - Soheil Rashidi
- Department of Mechanical EngineeringWichita State UniversityWichita, Kansas 67260‐0133
| | - Bin Li
- Department of Mechanical EngineeringWichita State UniversityWichita, Kansas 67260‐0133
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36
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37
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Composite pullulan-whey protein nanofibers made by electrospinning: Impact of process parameters on fiber morphology and physical properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.014] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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38
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Kutzli I, Gibis M, Baier SK, Weiss J. Fabrication and characterization of food-grade fibers from mixtures of maltodextrin and whey protein isolate using needleless electrospinning. J Appl Polym Sci 2018. [DOI: 10.1002/app.46328] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ines Kutzli
- Department of Food Physics and Meat Science; Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25; Stuttgart 70599 Germany
| | - Monika Gibis
- Department of Food Physics and Meat Science; Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25; Stuttgart 70599 Germany
| | - Stefan K. Baier
- PepsiCo Global Functions Governance and Compliance, Measurement Science, 3 Skyline Drive; Hawthorne New York 10532
| | - Jochen Weiss
- Department of Food Physics and Meat Science; Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25; Stuttgart 70599 Germany
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39
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A novel electrospun hydroxypropyl methylcellulose/polyethylene oxide blend nanofibers: Morphology and physicochemical properties. Carbohydr Polym 2018; 181:234-246. [DOI: 10.1016/j.carbpol.2017.10.071] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 10/10/2017] [Accepted: 10/22/2017] [Indexed: 11/18/2022]
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40
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Kyzioł A, Michna J, Moreno I, Gamez E, Irusta S. Preparation and characterization of electrospun alginate nanofibers loaded with ciprofloxacin hydrochloride. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.09.020] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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41
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Tam N, Oguz S, Aydogdu A, Sumnu G, Sahin S. Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers. Food Res Int 2017; 102:616-624. [PMID: 29195993 DOI: 10.1016/j.foodres.2017.09.049] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 09/12/2017] [Accepted: 09/17/2017] [Indexed: 11/24/2022]
Abstract
Electrospinning is a method used in fiber production in which an electric force is applied to create jets of charged polymer solutions. The objective of this study was to obtain homogeneous nanofibers from lentil flour and hydroxypropyl methylcellulose (HPMC) blend by using electrospinning method. Distilled water was used as solvent. The effects of pH (7, 10 and 12), lentil flour concentration (1% and 2% (w/v)) and HPMC concentration (0.25%, 0.5% and 1% (w/v)) on solution properties and fiber morphology were investigated. When the pH was increased, the viscosity of the solutions containing 1% and 2% lentil flour decreased. Increasing the pH values caused an increase in the electrical conductivity. At pH value of 7, homogeneous nanofibers could not be obtained whereas fibers were perfectly homogeneous at alkaline pH values. Nanofiber diameter decreased with increase in pH when 2% lentil flour was used. On the other hand, diameter of fibers did not show any significant change with pH for 1% lentil flour. When the lentil flour concentration was increased, viscosity and fiber diameter increased at pH10. When HPMC concentration was increased, both viscosity and fiber diameter increased but electrical conductivity did not show any significant change. Average fiber diameters ranged between 198±4 and 254±5nm for solutions prepared with different lentil flour and HPMC concentrations at different pH values.
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Affiliation(s)
- Nilay Tam
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Seren Oguz
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Ayca Aydogdu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey; Department of Food Engineering, University of Necmettin Erbakan, 42090 Konya, Turkey
| | - Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.
| | - Serpil Sahin
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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Rashidi S, Zheng Z, Li B. Enhancement of discharged energy density of poly(ethylene oxide) by soy protein isolate. J Appl Polym Sci 2017. [DOI: 10.1002/app.45214] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Soheil Rashidi
- Department of Mechanical Engineering; Wichita State University; 1845 Fairmount Str. Wichita Kansas 67260-0133
| | - Zhuoyuan Zheng
- Department of Mechanical Engineering; Wichita State University; 1845 Fairmount Str. Wichita Kansas 67260-0133
| | - Bin Li
- Department of Mechanical Engineering; Wichita State University; 1845 Fairmount Str. Wichita Kansas 67260-0133
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Alehosseini A, Ghorani B, Sarabi-Jamab M, Tucker N. Principles of electrospraying: A new approach in protection of bioactive compounds in foods. Crit Rev Food Sci Nutr 2017; 58:2346-2363. [DOI: 10.1080/10408398.2017.1323723] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ali Alehosseini
- Department of Food Nanotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad, Iran
| | - Mahboobe Sarabi-Jamab
- Department of Food Biotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad, Iran
| | - Nick Tucker
- School of Engineering, University of Lincoln, Brayford Pool, Lincoln, United Kingdom
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He M, Zhang B, Dou Y, Yin G, Cui Y, Chen X. Fabrication and characterization of electrospun feather keratin/poly(vinyl alcohol) composite nanofibers. RSC Adv 2017. [DOI: 10.1039/c6ra25009b] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
We have fabricated random and aligned feather keratin (FK)/PVA composite nanofibers through an electrospinning process. The morphology, molecular interactions, crystallization behavior, and tensile properties of the nanofibers were investigated.
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Affiliation(s)
- Ming He
- School of Materials Science and Engineering
- Northwestern Polytechnical University
- Xi'an
- China
| | - Buning Zhang
- College of Chemistry and Chemical Engineering
- Zhongkai University of Agriculture and Engineering
- Guangzhou 510225
- China
| | - Yao Dou
- School of Materials Science and Engineering
- Northwestern Polytechnical University
- Xi'an
- China
| | - Guoqiang Yin
- College of Chemistry and Chemical Engineering
- Zhongkai University of Agriculture and Engineering
- Guangzhou 510225
- China
| | - Yingde Cui
- School of Materials Science and Engineering
- Northwestern Polytechnical University
- Xi'an
- China
- Guangzhou Vocational College of Science and Technology
| | - Xunjun Chen
- College of Chemistry and Chemical Engineering
- Zhongkai University of Agriculture and Engineering
- Guangzhou 510225
- China
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