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Khalil RKS, ElLeithy AE, Ayoup MS, Abu-Saied MA, Sharaby MR. Zein-based nisin-loaded electrospun nanofibers as active packaging mats for control of Listeria monocytogenes on peach. Food Chem 2024; 459:140441. [PMID: 39032364 DOI: 10.1016/j.foodchem.2024.140441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 07/08/2024] [Accepted: 07/10/2024] [Indexed: 07/23/2024]
Abstract
Zein-based nanofibers (NFs) functionalized with nisin (NS), reinforced with montmorillonite nanoclay (nMMT) were fabricated by uniaxial electrospinning (ES) for the first time to preserve yellow peach. Spinnability/viscosity/conductivity optimizations generated porous (95.09%), bead-free, ultrathin (119 nm) NFs of low hydrophobicity (26.05°). Glutaraldehyde (GTA) crosslinking fostered positive outcomes of tensile strength (1.23 MPa), elongation (5.0%), hydrophobicity (99.46°), surface area (201.38 m2.g-1), pore size (2.88 nm), thermal stability (Tmax = 342 °C), antioxidant/cytotoxic activities in optimized NFs that released NS sustainably according to Korsmeyer-Peppas model indicating a Fickian diffusion mechanism with R2 = 0.9587. The novel NFs inhibited growth of Listeria monocytogenes/aerobic mesophilic populations in peach after 4 days of abusive storage, evincing their robustness in food contact applications. Simultaneously, quality parameters (moisture/texture/browning/total soluble solids/pH) and peach physical appearance were maintained for up to 8 days, endorsing the practical value of zein-based NFs as a non-thermal postharvest intervention for prolonging fruits storage life.
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Affiliation(s)
- Rowaida K S Khalil
- Department of Botany and Microbiology, Faculty of Science, Alexandria University, Alexandria 21511, Egypt.
| | - Ahmed E ElLeithy
- Department of Botany and Microbiology, Faculty of Science, Alexandria University, Alexandria 21511, Egypt.
| | - Mohammed S Ayoup
- Department of Chemistry, College of Science, King Faisal University, Al-Ahsa 31982, Saudi Arabia; Department of Chemistry, Faculty of Science, Alexandria University, Alexandria 21511, Egypt
| | - Mohamed A Abu-Saied
- Polymeric Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-CITY), New Borg El-Arab City, 21934, Alexandria, Egypt
| | - Muhammed R Sharaby
- Department of Botany and Microbiology, Faculty of Science, Alexandria University, Alexandria 21511, Egypt.
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2
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Maleki F, Rashidi MR, Razmi H, Ghorbani M. Label-free electrochemical immunosensor for detection of insulin-like growth factor-1 (IGF-1) using a specific monoclonal receptor on electrospun Zein-based nanofibers/rGO-modified electrode. Talanta 2023; 265:124844. [PMID: 37352780 DOI: 10.1016/j.talanta.2023.124844] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/07/2023] [Accepted: 06/19/2023] [Indexed: 06/25/2023]
Abstract
A novel electrochemical immunosensor was developed for ultrasensitive determination of the hormone insulin-like growth factor 1 (IGF-1) based on immobilization of a specific monoclonal antibody on the electrospun nanofibers of Polyacrylonitrile (PAN)/Zein-reduced graphene oxide (rGO) nanoparticle. The nanofibers deposited on glassy carbon electrode (GCE) showed good electrochemical behaviors with synergistic effects between PAN, Zein, and rGO. PAN/Zein nanofibers were used due to flexibility, high porosity, good mechanical strength, high specific surface area, and flexible structures, while rGO nanoparticles were used to improve the detection sensitivity and anti-IGF-1 immobilizing. Different characterization techniques were applied consisting of FE-SEM, FT-IR, and EDS for the investigation of morphological features and nanofiber size. The redox reactions of [Fe(CN)6]4-/3- on the modified electrode surface were probed for studying the immobilization and determination processes, using differential pulse voltammetry (DPV) and cyclic voltammetry (CV). Under optimal conditions, LOD (limit of detection) and LOQ (limit of quantification) were obtained as 55.72 fg/mL and 185.73 fg/mL respectively, and sensitivity was acquired 136.29 μA/cm2.dec. Moreover, a wide linear range was obtained ranging from 1 pg/mL to 10 ng/mL for IGF-1. Furthermore, the proposed method was applied for the analysis of IGF-1 in several human plasma samples with acceptable results, and it also exhibited high selectivity, stability, and reproducibility.
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Affiliation(s)
- Fatemeh Maleki
- Department of Chemistry, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, 53714-161, Tabriz, Iran
| | | | - Habib Razmi
- Department of Chemistry, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, 53714-161, Tabriz, Iran.
| | - Marjan Ghorbani
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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3
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Zhang H, Jin C, Lv S, Ren F, Wang J. Study on electrospinning of wheat gluten: A review. Food Res Int 2023; 169:112851. [PMID: 37254424 DOI: 10.1016/j.foodres.2023.112851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/03/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
Electrospinning has attracted extensive attention among various nanofabrication technologies owing to its ability to produce nanofiber structures with unique properties, such as high specific surface area and porosity, as well as tunable fiber morphology and mechanical properties. The most representative spinning raw materials include natural polymers and synthetic polymers. Owing to the sustainable development strategies, more and more researchers focus on natural polymers. Among natural polymers, wheat gluten (WG) nanofibers have recently attracted much attention owing to its high specific surface area, superior biocompatibility, and unique viscoelasticity. This review summarizes the composition and characteristics of WG, the physical and chemical indicators of a WG electrospinning solution, the main influencing factors in the WG electrospinning process and a characterizations of WG nanofibers. Finally, the review also outlines the applications of WG nanofibers in drug release, biological scaffold, and active food packaging.
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Affiliation(s)
- Huijuan Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengming Jin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Shihao Lv
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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4
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Castro-Muñoz R, Kharazmi MS, Jafari SM. Chitosan-based electrospun nanofibers for encapsulating food bioactive ingredients: A review. Int J Biol Macromol 2023:125424. [PMID: 37343613 DOI: 10.1016/j.ijbiomac.2023.125424] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/02/2023] [Accepted: 06/14/2023] [Indexed: 06/23/2023]
Abstract
Today, society has been more aware of healthy food products and related items containing bioactive compounds, which potentially contribute to human health. Unfortunately, the long-term stability and bioactivity of biologically active compounds against environmental factors compromise their target and effective action. In this way, lab-designed vehicles, such as nanoparticles and nanofibers, provide enough properties for their preservation and suitable delivery. Here, the electrospinning technique acts as an effective pathway for fabricating and designing nanofibers for the entrapments of biomolecules, in which several biopolymers such as proteins, polysaccharides (e.g., maltodextrin, agarose, chitosan), silk, among others, can be used as a wall material. It is likely that chitosan is one of the most employed biomaterials in this field. Therefore, in this review, we reveal the latest advances (over the last 2-3 years) in designing chitosan-based electrospun nanofibers and nanocarriers for encapsulation of bioactive compounds, along with the key applications in smart food packaging as well. Key findings and relevant breakthroughs are a priority in this review to provide a cutting-edge analysis of the literature. Finally, particular attention has been paid to the most promising developments.
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Affiliation(s)
- Roberto Castro-Muñoz
- Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, 11/12 Narutowicza St., 80-233 Gdansk, Poland; Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110 Toluca de Lerdo, Mexico.
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Bioactive-loaded nanovesicles embedded within electrospun plant protein nanofibers; a double encapsulation technique. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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6
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Electrospinning and its potential in fabricating pharmaceutical dosage form. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Najafi Z, Bildik F, Şahin-Yeşilçubuk N, Altay F. Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products. COATINGS 2022. [DOI: 10.3390/coatings12050644] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.
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Chen D, Jones OG, Campanella OH. Plant protein-based fibers: Fabrication, characterization, and potential food applications. Crit Rev Food Sci Nutr 2021:1-25. [PMID: 34904477 DOI: 10.1080/10408398.2021.2004991] [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] [Indexed: 01/18/2023]
Abstract
Proteins from plants have been considered as safer, healthier, and more sustainable resources than their animal counterparts. However, incomplete amino acid composition and relatively poor functionality limit their applications in foods. Structuring plant proteins to fibrous architectures enhances their physicochemical properties, which can favor various food applications. This review primarily focuses on fabrication of fibers from plant proteins via self-assembly, electrospinning, solution blow spinning, wet spinning, and high-temperature shear, as well as on several applications where such fibrous proteins assemble in quality foods. The changes of protein structure and protein-protein interactions during fiber production are discussed in detail, along with the effects of fabrication conditions and protein sources on the morphology and function of the fibers. Self-assembly requires proteolysis and subsequent peptide aggregation under specific conditions, which can be influenced by pH, salt and protein type. The spinning strategy is more scalable and produces uniformed fibers with larger length scales suitable for encapsulation, food packaging and sensor substrates. Significant progress has been made on high-temperature shear (including extrusion)-induced fibers responsible for desirable texture in meat analogues. Structuring plant proteins adds values for broadened food applications, but it remains challenging to keep processes cost-effective and environmentally friendly using food grade solvents.
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Affiliation(s)
- Da Chen
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA
| | - Owen Griffith Jones
- Whistler Centre for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA.,Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Osvaldo H Campanella
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA.,Whistler Centre for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA
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10
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Coelho SC, Laget S, Benaut P, Rocha F, Estevinho BN. A new approach to the production of zein microstructures with vitamin B12, by electrospinning and spray drying techniques. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.06.056] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Coelho SC, Benaut P, Laget S, Estevinho BN, Rocha F. Optimization of electrospinning parameters for the production of zein microstructures for food and biomedical applications. Micron 2021; 152:103164. [PMID: 34717181 DOI: 10.1016/j.micron.2021.103164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 09/10/2021] [Accepted: 10/19/2021] [Indexed: 12/14/2022]
Abstract
Electrohydrodynamic techniques have been focus for the development of structures for encapsulation purposes. Their physico-chemical characteristics confer them significant benefits for food and nutraceutical applications. The study reports the optimization of zein microstructures (electrosprayed beads/electrospun fibers/films). The effect of zein polymer properties (viscosity and conductivity), flow rate, applied voltage and distance tip-collector were investigated. Results by scanning electron microscopy revealed the morphology observed with zein. The importance of chain entanglement for fibers/beads/films formation in the optimum conditions system was evaluated. Compact electrosprayed microbeads with diameters ranging from 0.9 μm to 2.0 μm were obtained for 5 wt.% zein solution. For 30 wt.% zein, uniform smooth electrospun fibers with diameters of approximately 0.60 to 0.75 μm were produced. Films with different characteristics (with more or less homogeneous matrix and more or less bubbles) were also obtained. The developed zein microstructures are potential vectors that might encapsulate bioactive ingredients for functional food, nutraceutical and medical applications.
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Affiliation(s)
- Silvia Castro Coelho
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal.
| | - Philomène Benaut
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal; ENSCM - Ecole Nationale Supérieure de Chimie de Montpellier, 8 Rue de l'Ecole Normale, 34296, Montpellier cedex 5, France.
| | - Sebastien Laget
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal; ENSCM - Ecole Nationale Supérieure de Chimie de Montpellier, 8 Rue de l'Ecole Normale, 34296, Montpellier cedex 5, France.
| | - Berta N Estevinho
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal.
| | - Fernando Rocha
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal.
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Ansarifar E, Moradinezhad F. Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15130] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Elham Ansarifar
- Social Determinants of Health Research Center Department of Public Health School of Health Birjand University of Medical Science Birjand Iran
| | - Farid Moradinezhad
- Department of Horticultural Science Faculty of Agriculture University of Birjand P. O. Box: 331 Birjand Iran
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13
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Electrospun Antibacterial and Antioxidant Zein/Polylactic Acid/Hydroxypropyl Methylcellulose Nanofibers as an Active Food Packaging System. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02654-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Charpashlo E, Ghorani B, Mohebbi M. Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106411] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Rostamabadi H, Falsafi SR, Rostamabadi MM, Assadpour E, Jafari SM. Electrospraying as a novel process for the synthesis of particles/nanoparticles loaded with poorly water-soluble bioactive molecules. Adv Colloid Interface Sci 2021; 290:102384. [PMID: 33706198 DOI: 10.1016/j.cis.2021.102384] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 02/17/2021] [Accepted: 02/18/2021] [Indexed: 12/21/2022]
Abstract
Hydrophobicity and low aqueous-solubility of different drugs/nutraceuticals remain a persistent challenge for their development and clinical/food applications. A range of nanotechnology strategies have been implemented to address this issue, and amongst which a particular emphasis has been made on those that afford an improved biological performance and tunable release kinetic of bioactives through a one-step process. More recently, the technique of electrospraying (or electrohydrodynamic atomization) has attained notable impulse in virtue of its potential to tune attributes of nano/micro-structured particles (e.g., porosity, particle size, etc.), rendering a near zero-order release kinetics, diminished burst release manner, as well as its simplicity, reproducibility, and applicability to a broad spectrum of hydrophobic and poorly water-soluble bioactives. Controlled morphology or monodispersity of designed particles could be properly obtained via electrospraying, with a high encapsulation efficiency and without unfavorable denaturation of thermosensitive bioactives upon encapsulation. This paper overviews the recent technological advances in electrospraying for the encapsulation of low queues-soluble bioactive agents. State-of-the-art, advantages, applications, and challenges for its implementation in pharmaceutical/food researches are also discussed.
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Affiliation(s)
- Hadis Rostamabadi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mohammad Mahdi Rostamabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Elham Assadpour
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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16
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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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17
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Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.045] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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18
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Encapsulation of Sardine Oil by Electrospraying with Gliadins and Pecan Nutshell Extracts for its Stabilization. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02567-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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19
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Karim M, Fathi M, Soleimanian-Zad S. Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110140] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Avila LB, Fontes MRV, Zavareze EDR, Moraes CC, Morais MM, da Rosa GS. Recovery of Bioactive Compounds from Jaboticaba Peels and Application into Zein Ultrafine Fibers Produced by Electrospinning. Polymers (Basel) 2020; 12:polym12122916. [PMID: 33291430 PMCID: PMC7762189 DOI: 10.3390/polym12122916] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 09/01/2020] [Accepted: 09/01/2020] [Indexed: 12/16/2022] Open
Abstract
This work focused on the recovery bioactive compounds from jaboticaba peels and to develop ultrafine fibers from zein incorporated with the jaboticaba extract by electrospinning technique. Jaboticaba peel extracts (JPE) were obtained by maceration according a central composite rotational design (CCDR) and characterized with respect to total phenolic content (TP), antioxidant activity (AA) and total anthocyanin (TA). The optimal condition for the extraction was obtained using a desirability function in order to maximize the presence of bioactive compounds. Under these conditions the amount of cyanidin-3-glucoside (Cn-3-Glu) and the antimicrobial inhibition (AI) of E. coli were evaluated. Ultrafine fibers were obtained by electrospinning technique using zein in an aqueous ethanol as solvent and freeze-dried JPE at different concentrations (1.7% and 3.3%) to produce a composite membrane. The apparent viscosity and electrical conductivity of the polymer solutions, as well as the morphology, thermal stability and functional groups of the ultrafine fibers, were evaluated. The optimal conditions for extraction were 88 °C and pH 1. Under these conditions, a high amount of Cn-3-Glu was obtained (718.12 mg 100 g−1), along with 22.2% antimicrobial inhibition against E. coli. The addition of JPE into composite membranes did not affect the morphology of fibers, which presented a homogeneous and continuous format. Therefore, fibers containing JPE showed interesting characteristics for the food packaging industry.
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Affiliation(s)
- Luisa Bataglin Avila
- Engineering Graduate Program, Federal University of Pampa, 1650 Maria Anunciação Gomes de Godoy Avenue, 96413-172 Bagé, Brazil;
| | - Milena Ramos Vaz Fontes
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil; (M.R.V.F.); (E.d.R.Z.)
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil; (M.R.V.F.); (E.d.R.Z.)
| | - Caroline Costa Moraes
- Graduate Program in Science and Engineering of Materials, Federal University of Pampa, 1650 Maria Anunciação Gomes de Godoy Avenue, 96413-172 Bagé, Brazil;
| | - Marcilio Machado Morais
- Chemical Engineering, Federal University of Pampa, 1650 Maria Anunciação Gomes Godoy Avenue, 96413-172 Bagé, Brazil;
| | - Gabriela Silveira da Rosa
- Engineering Graduate Program, Federal University of Pampa, 1650 Maria Anunciação Gomes de Godoy Avenue, 96413-172 Bagé, Brazil;
- Graduate Program in Science and Engineering of Materials, Federal University of Pampa, 1650 Maria Anunciação Gomes de Godoy Avenue, 96413-172 Bagé, Brazil;
- Correspondence: ; Tel.: +55-53-9996-722-26
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21
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Yang J, Ciftci ON. In vitro bioaccessibility of fish oil-loaded hollow solid lipid micro- and nanoparticles. Food Funct 2020; 11:8637-8647. [PMID: 32936172 DOI: 10.1039/d0fo01591a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fish oil-loaded hollow solid lipid micro- and nanoparticles were prepared by atomization of the CO2-expanded lipid mixture. The obtained particles were spherical and free-flowing with an average particle size of 6.9 μm. Fish oil loading efficiency was achieved at 92.3% (w/w). The in vitro digestive stability, lipid digestibility and EPA and DHA bioaccessibility of the fish oil-loaded particles were examined using an in vitro sequential digestion model. The mean particle diameter increased markedly after oral (15.2 μm) and gastric (32.4 μm) digestion and then decreased after the small intestinal stage (24.0 μm). Fish oil-loaded particles remained spherical and intact but mainly agglomerated on the top phase throughout the oral and gastric digestion. However, a mixed digesta was formed after the small intestinal digestion, which contained digested broken particle pieces, undigested fish oil-loaded particles, free fatty acids, monoacylglycerols and micelles. The extent of lipolysis was significantly increased for the 30% fish oil-loaded particles as compared to physical mixtures of empty hollow solid lipid particles or bulk FHSO and fish oil (p < 0.05). Moreover, EPA and DHA bioaccessibility was significantly improved from 9.7 to 18.2% with the 30% fish oil-loaded particles (p < 0.05).
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Affiliation(s)
- Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
| | - Ozan N Ciftci
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
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Castro Coelho S, Nogueiro Estevinho B, Rocha F. Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying - A review. Food Chem 2020; 339:127850. [PMID: 32861932 DOI: 10.1016/j.foodchem.2020.127850] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 07/20/2020] [Accepted: 08/14/2020] [Indexed: 02/07/2023]
Abstract
Nowadays the world population has been more conscious about healthy food products based on bioactive ingredients in order to protect against diseases and to develop healthy diets. Emerging electrohydrodynamic techniques have been object of interest in the scientific community as well as in the industry. In fact, electrospinning and electrospraying methods are promising techniques to fabricate delivery vehicles. These vehicles present structural and functional benefits for encapsulation of bioactive ingredients. They can be used in several food and nutraceutical matrices, protecting the ingredients from environmental conditions. They can also enhance biomolecules bioavailability and controlled release, at the same time that improve the product's shelf life. This review provides the recent state of art for electrospinning/electrospraying techniques. It highlights the crucial parameters that influence these techniques. Further, the recent studies of vitamins encapsulation for applications in functional foods and nutraceuticals fields are summarized. Electrosprayed particles/electrospun fibres are easily produced and present suitable physico-chemical characteristics to encapsulate bioactives to improve the functional foods.
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Affiliation(s)
- Sílvia Castro Coelho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Berta Nogueiro Estevinho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - Fernando Rocha
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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23
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Zein-based micro- and nano-constructs and biologically therapeutic cues with multi-functionalities for oral drug delivery systems. J Drug Deliv Sci Technol 2020. [DOI: 10.1016/j.jddst.2020.101818] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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24
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Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch–Based Electrospun Nanofilms. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02440-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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25
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Prieto C, Lagaron JM. Nanodroplets of Docosahexaenoic Acid-Enriched Algae Oil Encapsulated within Microparticles of Hydrocolloids by Emulsion Electrospraying Assisted by Pressurized Gas. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E270. [PMID: 32041108 PMCID: PMC7075155 DOI: 10.3390/nano10020270] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 01/30/2020] [Accepted: 02/05/2020] [Indexed: 12/17/2022]
Abstract
Long chain polyunsaturated omega-3 fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are important functional ingredients due to their well-documented health benefits, but highly susceptible to oxidation. One of the most promising approaches to preserve bioactives is their encapsulation within protective matrices. In this paper, an innovative high throughput encapsulation technique termed as emulsion electrospraying assisted by pressurized gas (EAPG) was used to encapsulate at room temperature nanodroplets of algae oil into two food hydrocolloids, whey protein concentrate and maltodextrin. Spherical encapsulating particles with sizes around 5 µm were obtained, where the oil was homogeneously distributed in nanometric cavities with sizes below 300 nm. Peroxide values under 5 meq/kg, demonstrated that the oil did not suffer from oxidation during the encapsulation process carried out at room temperature. An accelerated stability assay against oxidation under strong UV light was performed to check the protective capacity of the different encapsulating materials. While particles made from whey protein concentrate showed good oxidative stability, particles made from maltodextrin were more susceptible to secondary oxidation, as determined by a methodology put forward in this study based on ATR-FTIR spectroscopy. Further organoleptic testing performed with the encapsulates in a model food product, i.e., milk powder, suggested that the lowest organoleptic impact was seen for the encapsulates made from whey protein concentrate. The obtained results demonstrate the potential of the EAPG technology using whey protein concentrate as the encapsulating matrix, for the stabilization of sensitive bioactive compounds.
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Affiliation(s)
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC). Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain;
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26
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Electrohydrodynamic Encapsulation of Resveratrol Using Food-Grade Nanofibres: Process Optimization, Characterization and Fortification. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02399-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Enrichment of zein nanofibre assemblies for therapeutic delivery of Barije (Ferula gummosa Boiss) essential oil. J Drug Deliv Sci Technol 2019. [DOI: 10.1016/j.jddst.2019.101290] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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28
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Jacobsen C, García-Moreno PJ, Mendes AC, Mateiu RV, Chronakis IS. Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food. Annu Rev Food Sci Technol 2019; 9:525-549. [PMID: 29400995 DOI: 10.1146/annurev-food-030117-012348] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The use of vitamins, polyphenolic antioxidants, omega-3 polyunsaturated fatty acids (PUFAs), and probiotics for the fortification of foods is increasing. However, these bioactive compounds have low stability and need to be protected to avoid deterioration in the food system itself or in the gastrointestinal tract. For that purpose, efficient encapsulation of the compounds may be required. Spray drying is one of the most commonly used encapsulation techniques in the food industry, but it uses high temperature, which can lead to decomposition of the bioactive compounds. Recently, alternative technologies such as electrospraying and electrospinning have received increasing attention. This review presents the principles of electrohydrodynamic processes for the production of nano-microstructures (NMSs) containing bioactive compounds. It provides an overview of the current use of this technology for encapsulation of bioactive compounds and discusses the future potential of the technology. Finally, the review discusses advanced microscopy techniques to study the morphology of NMSs.
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Affiliation(s)
- Charlotte Jacobsen
- Research Group for Bioactives-Analysis and Application, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark;
| | - Pedro J García-Moreno
- Research Group for Bioactives-Analysis and Application, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark;
| | - Ana C Mendes
- Nano-Bio Science Research Group, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark
| | - Ramona V Mateiu
- Center for Electron Nanoscopy, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Ioannis S Chronakis
- Nano-Bio Science Research Group, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark
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29
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Coaxial electrospraying of biopolymers as a strategy to improve protection of bioactive food ingredients. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.03.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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30
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Assadpour E, Mahdi Jafari S. A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers. Crit Rev Food Sci Nutr 2018; 59:3129-3151. [PMID: 29883187 DOI: 10.1080/10408398.2018.1484687] [Citation(s) in RCA: 198] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Today, there is an ever-growing interest on natural food ingredients both by consumers and producers in the food industry. In fact, people are looking for those products in the market which are free from artificial and synthetic additives and can promote their health. These food bioactive ingredients should be formulated in such a way that protects them against harsh process and environmental conditions and safely could be delivered to the target organs and cells. Nanoencapsulation is a perfect strategy for this situation and there have been many studies in recent years for nanoencapsulation of food components and nutraceuticals by different technologies. In this review paper, our main goal is firstly to have an overview of nanoencapsulation techniques applicable to food ingredients in a systematic classification, i.e., lipid-based nanocarriers, nature-inspired nanocarriers, special-equipment-based nanocarriers, biopolymer nanocarriers, and other miscellaneous nanocarriers. Then, application of these cutting-edge nanocarriers for different nutraceuticals including phenolic compounds and antioxidants, natural food colorants, antimicrobial agents and essential oils, vitamins, minerals, flavors, fish oils and essential fatty acids will be discussed along with presenting some examples in each field.
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Affiliation(s)
- Elham Assadpour
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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31
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Extraction and incorporation of bioactives into protein formulations for food and biomedical applications. Int J Biol Macromol 2018; 120:2094-2105. [DOI: 10.1016/j.ijbiomac.2018.09.030] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 08/26/2018] [Accepted: 09/05/2018] [Indexed: 12/15/2022]
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32
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Su D, Li N, Chen M, Yuan Y, He S, Wang Y, Wu Q, Li L, Yang H, Zeng Q. Effects ofin vitrodigestion on the composition of flavonoids and antioxidant activities of the lotus leaf at different growth stages. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13746] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Dongxiao Su
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou Higher Education Mega Center, No. 230 West Ring Road Guangzhou 510006 China
| | - Ni Li
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Min Chen
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou Higher Education Mega Center, No. 230 West Ring Road Guangzhou 510006 China
| | - Shan He
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou Higher Education Mega Center, No. 230 West Ring Road Guangzhou 510006 China
| | - Yun Wang
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Qinhua Wu
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Li Li
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Hualin Yang
- College of Life Science; Yangtze University; No. 266 Jingmi Road Jingzhou 434025 China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou Higher Education Mega Center, No. 230 West Ring Road Guangzhou 510006 China
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33
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Ahmadi H, Wang Q, Lim LT, Balamurugan S. Encapsulation of Listeria Phage A511 by Alginate to Improve Its Thermal Stability. Methods Mol Biol 2018; 1681:89-95. [PMID: 29134589 DOI: 10.1007/978-1-4939-7343-9_7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Microencapsulation is a versatile method for enhancing the stability of bacteriophages under harsh conditions, such as those which occur during thermal processing. For food applications, encapsulation in food-grade polymer matrices is desirable owing to their nontoxicity and low cost. Here, we describe the encapsulation of Listeria phage A511 using sodium alginate, gum arabic, and gelatin to maximize its viability during thermal processing.
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Affiliation(s)
- Hanie Ahmadi
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9
- Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON, Canada, N1G 2W1
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON, Canada, N1G 2W1
| | - S Balamurugan
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9.
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34
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Wen P, Zong MH, Linhardt RJ, Feng K, Wu H. Electrospinning: A novel nano-encapsulation approach for bioactive compounds. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.009] [Citation(s) in RCA: 197] [Impact Index Per Article: 28.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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35
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Wen P, Wen Y, Zong MH, Linhardt RJ, Wu H. Encapsulation of Bioactive Compound in Electrospun Fibers and Its Potential Application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9161-9179. [PMID: 28949530 DOI: 10.1021/acs.jafc.7b02956] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
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.
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Affiliation(s)
- Peng Wen
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Yan Wen
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
| | - Robert J Linhardt
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute , Troy, New York 12180, United States
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , Guangzhou 510640, China
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36
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Yang H, Feng K, Wen P, Zong MH, Lou WY, Wu H. Enhancing oxidative stability of encapsulated fish oil by incorporation of ferulic acid into electrospun zein mat. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.045] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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37
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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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38
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Hani NM, Torkamani AE, Azarian MH, Mahmood KW, Ngalim SH. Characterisation of electrospun gelatine nanofibres encapsulated with Moringa oleifera bioactive extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3348-3358. [PMID: 27981649 DOI: 10.1002/jsfa.8185] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2016] [Revised: 11/23/2016] [Accepted: 12/12/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Drumstick (Moringa oleifera) leaves have been used as a folk herbal medicine across many cultures since ancient times. This is most probably due to presence of phytochemicals possessing antioxidant properties, which could retard oxidative stress, and their degenerative effect. The current study deals with nanoencapsulation of Moringa oleifera (MO) leaf ethanolic extract within fish sourced gelatine matrix using electrospinning technique. RESULTS The total phenolic and flavonoid content, radical scavenging (IC50 ) and metal reducing properties were 67.0 ± 2.5 mg GAE g-1 sample 32.0 ± 0.5 mg QE g-1 extract, 0.08 ± 0.01 mg mL-1 and 510 ± 10 µmol eq Fe(II) g-1 extract, respectively. Morphological and spectroscopic analysis of the fibre mats confirmed successful nanoencapsulation of MO extract within defect free nanofibres via electrospinning process. The percentage encapsulation efficiency (EE) was between 80% and 85%. Furthermore, thermal stability of encapsulated fibres, especially at 3% and 5% of core loading content, was significantly improved. Toxicological analysis revealed that the extract in its original and encapsulated form was safe for oral consumption. CONCLUSION Overall, the present study showed the potential of ambient temperature electrospinning process as a safe nanoencapsulation method, where MO extract retained its antioxidative capacities. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Norziah M Hani
- Food Technology Department, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang, Malaysia
| | - Amir E Torkamani
- Food Technology Department, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang, Malaysia
| | - Mohammad H Azarian
- School of Chemical Sciences, Universiti Sains Malaysia, Minden, Penang, Malaysia
| | - Kamil Wa Mahmood
- School of Chemical Sciences, Universiti Sains Malaysia, Minden, Penang, Malaysia
| | - Siti Hawa Ngalim
- Advanced Medical and Dental Institute (AMDI), Universiti Sains Malaysia, Bertam, Penang, Malaysia
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39
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40
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Dias Antunes M, da Silva Dannenberg G, Fiorentini ÂM, Pinto VZ, Lim LT, da Rosa Zavareze E, Dias ARG. Antimicrobial electrospun ultrafine fibers from zein containing eucalyptus essential oil/cyclodextrin inclusion complex. Int J Biol Macromol 2017; 104:874-882. [PMID: 28652153 DOI: 10.1016/j.ijbiomac.2017.06.095] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 06/06/2017] [Accepted: 06/22/2017] [Indexed: 11/29/2022]
Abstract
The aim of this study was to produce ultrafine fibers from zein incorporated with a complex of eucalyptus essential oil (EEO) and β-cyclodextrin (β-CD) with antimicrobial properties by electrospinning technique. The EEO was characterized by chemical composition and antimicrobial tests against three Gram positive and four Gram negative bacteria. The inclusion complex (IC) was prepared with β-CD and EEO by co-precipitation technique and added at different concentrations in zein polymer solution using aqueous ethanol as solvent. The morphology, thermal properties, functional groups, and antimicrobial activity against L. monocytogenes and S. aureus of the ultrafine fibers were evaluated. The composite membranes containing 24% IC exhibited a greater reduction of growth as compared to the fibers without addition of IC. For L. monocytogenes the growth reduction was 28.5% and for S. aureus it was 24.3%. The electrospun IC-β-CD/EEO composite membranes are promising for use in antimicrobial applications, such as food packaging.
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Affiliation(s)
- Mariana Dias Antunes
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900, Pelotas, RS, Brazil.
| | | | - Ângela Maria Fiorentini
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900, Pelotas, RS, Brazil
| | - Vânia Zanella Pinto
- Food Engineering, Federal University of Fronteira Sul, 85301-970, Laranjeiras do Sul, PR, Brazil
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900, Pelotas, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900, Pelotas, RS, Brazil
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41
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Yao ZC, Chen SC, Ahmad Z, Huang J, Chang MW, Li JS. Essential Oil Bioactive Fibrous Membranes Prepared via Coaxial Electrospinning. J Food Sci 2017; 82:1412-1422. [DOI: 10.1111/1750-3841.13723] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 03/06/2017] [Accepted: 03/30/2017] [Indexed: 02/02/2023]
Affiliation(s)
- Zhi-Cheng Yao
- Dept. of Biomedical Engineering; Key Lab. of Ministry of Education; Zhejiang Univ; Hangzhou 310027 People's Republic of China
- Zhejiang Provincial Key Lab. of Cardio-Cerebral Vascular Detection Technology and Medicinal Effectiveness Appraisal; Zhejiang Univ; Hangzhou 310027 People's Republic of China
| | - Si-Cong Chen
- Clinical Research Center, The 2nd Affiliated Hospital, School of Medicine; Zhejiang Univ; Hangzhou 310009 People's Republic of China
| | - Zeeshan Ahmad
- Leicester School of Pharmacy, De Montfort; Univ. The Gateway; Leicester LE1 9BH UK
| | - Jie Huang
- Dept. of Mechanical Engineering; Univ. College London; London WC1E 7JE UK
| | - Ming-Wei Chang
- Dept. of Biomedical Engineering; Key Lab. of Ministry of Education; Zhejiang Univ; Hangzhou 310027 People's Republic of China
- Zhejiang Provincial Key Lab. of Cardio-Cerebral Vascular Detection Technology and Medicinal Effectiveness Appraisal; Zhejiang Univ; Hangzhou 310027 People's Republic of China
| | - Jing-Song Li
- Dept. of Biomedical Engineering; Key Lab. of Ministry of Education; Zhejiang Univ; Hangzhou 310027 People's Republic of China
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42
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Timilsena YP, Adhikari R, Barrow CJ, Adhikari B. Digestion behaviour of chia seed oil encapsulated in chia seed protein-gum complex coacervates. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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43
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Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.003] [Citation(s) in RCA: 109] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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44
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Rajendran SRCK, Udenigwe CC, Yada RY. Nanochemistry of Protein-Based Delivery Agents. Front Chem 2016; 4:31. [PMID: 27489854 PMCID: PMC4951518 DOI: 10.3389/fchem.2016.00031] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Accepted: 07/05/2016] [Indexed: 11/13/2022] Open
Abstract
The past decade has seen an increased interest in the conversion of food proteins into functional biomaterials, including their use for loading and delivery of physiologically active compounds such as nutraceuticals and pharmaceuticals. Proteins possess a competitive advantage over other platforms for the development of nanodelivery systems since they are biocompatible, amphipathic, and widely available. Proteins also have unique molecular structures and diverse functional groups that can be selectively modified to alter encapsulation and release properties. A number of physical and chemical methods have been used for preparing protein nanoformulations, each based on different underlying protein chemistry. This review focuses on the chemistry of the reorganization and/or modification of proteins into functional nanostructures for delivery, from the perspective of their preparation, functionality, stability and physiological behavior.
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Affiliation(s)
| | - Chibuike C Udenigwe
- Department of Environmental Sciences, Dalhousie University Truro, NS, Canada
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia Vancouver, BC, Canada
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45
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Nanostructured delivery systems in food: latest developments and potential future directions. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.06.010] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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46
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Wan ZL, Guo J, Yang XQ. Plant protein-based delivery systems for bioactive ingredients in foods. Food Funct 2015; 6:2876-89. [DOI: 10.1039/c5fo00050e] [Citation(s) in RCA: 106] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The application of food-grade delivery systems for the encapsulation, protection and controlled release of bioactive food ingredients have recently gained increasing interest in the research fields of functional foods and pharmaceutics. The preparation and application of bifunctional particles provide a novel perspective for the design of plant protein-based delivery system.
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Affiliation(s)
- Zhi-Li Wan
- Research and Development Center of Food Proteins
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Jian Guo
- Research and Development Center of Food Proteins
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| |
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