1
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Zhang M, Ahmed A, Xu L. Electrospun Nanofibers for Functional Food Packaging Application. MATERIALS (BASEL, SWITZERLAND) 2023; 16:5937. [PMID: 37687628 PMCID: PMC10488873 DOI: 10.3390/ma16175937] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
With the strengthening of the public awareness of food safety and environmental protection, functional food packaging materials have received widespread attention. Nanofibers are considered as promising packaging materials due to their unique one-dimensional structure (high aspect ratio, large specific surface area) and functional advantages. Electrospinning, as a commonly used simple and efficient method for preparing nanofibers, can obtain nanofibers with different structures such as aligned, core-shell, and porous structures by modifying the devices and adjusting the process parameters. The selection of raw materials and structural design of nanofibers can endow food packaging with different functions, including antimicrobial activity, antioxidation, ultraviolet protection, and response to pH. This paper aims to provide a comprehensive review of the application of electrospun nanofibers in functional food packaging. Advances in electrospinning technology and electrospun materials used for food packaging are introduced. Moreover, the progress and development prospects of electrospun nanofibers in functional food packaging are highlighted. Meanwhile, the application of functional packaging based on nanofibers in different foods is discussed in detail.
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Affiliation(s)
- Meng Zhang
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
| | - Adnan Ahmed
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
| | - Lan Xu
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
- Jiangsu Engineering Research Center of Textile Dyeing and Printing for Energy Conservation, Discharge Reduction and Cleaner Production (ERC), Soochow University, 199 Ren-Ai Road, Suzhou 215123, China
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2
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Artico M, Roux C, Peruch F, Mingotaud AF, Montanier CY. Grafting of proteins onto polymeric surfaces: A synthesis and characterization challenge. Biotechnol Adv 2023; 64:108106. [PMID: 36738895 DOI: 10.1016/j.biotechadv.2023.108106] [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: 10/11/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023]
Abstract
This review aims at answering the following question: how can a researcher be sure to succeed in grafting a protein onto a polymer surface? Even if protein immobilization on solid supports has been used industrially for a long time, hence enabling natural enzymes to serve as a powerful tool, emergence of new supports such as polymeric surfaces for the development of so-called intelligent materials requires new approaches. In this review, we introduce the challenges in grafting protein on synthetic polymers, mainly because compared to hard surfaces, polymers may be sensitive to various aqueous media, depending on the pH or reductive molecules, or may exhibit state transitions with temperature. Then, the specificity of grafting on synthetic polymers due to difference of chemical functions availability or difference of physical properties are summarized. We present next the various available routes to covalently bond the protein onto the polymeric substrates considering the functional groups coming from the monomers used during polymerization reaction or post-modification of the surfaces. We also focus our review on a major concern of grafting protein, which is avoiding the potential loss of function of the immobilized protein. Meanwhile, this review considers the different methods of characterization used to determine the grafting efficiency but also the behavior of enzymes once grafted. We finally dedicate the last part of this review to industrial application and future prospective, considering the sustainable processes based on green chemistry.
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Affiliation(s)
- M Artico
- Laboratory IMRCP, CNRS UMR 5623, University Paul Sabatier, Toulouse, France; TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | - C Roux
- Laboratory IMRCP, CNRS UMR 5623, University Paul Sabatier, Toulouse, France
| | - F Peruch
- Univ. Bordeaux, CNRS, Bordeaux INP, LCPO, UMR 5629, Pessac, France
| | - A-F Mingotaud
- Laboratory IMRCP, CNRS UMR 5623, University Paul Sabatier, Toulouse, France.
| | - C Y Montanier
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France.
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3
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Versino F, Ortega F, Monroy Y, Rivero S, López OV, García MA. Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations. Foods 2023; 12:foods12051057. [PMID: 36900574 PMCID: PMC10000825 DOI: 10.3390/foods12051057] [Citation(s) in RCA: 31] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.
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Affiliation(s)
- Florencia Versino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
- Correspondence:
| | - Florencia Ortega
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Yuliana Monroy
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
| | - Sandra Rivero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Olivia Valeria López
- Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Camino La Carrindanga km.7, Bahía Blanca 8000, Argentina
| | - María Alejandra García
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
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4
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Wang Y, Liu K, Zhang M, Xu T, Du H, Pang B, Si C. Sustainable polysaccharide-based materials for intelligent packaging. Carbohydr Polym 2023; 313:120851. [PMID: 37182951 DOI: 10.1016/j.carbpol.2023.120851] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/22/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023]
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5
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Kolak S, Birhanlı E, Boran F, Bakar B, Ulu A, Yeşilada Ö, Ateş B. Tailor-made novel electrospun polycaprolactone/polyethyleneimine fiber membranes for laccase immobilization: An all-in-one material to biodegrade textile dyes and phenolic compounds. CHEMOSPHERE 2023; 313:137478. [PMID: 36513203 DOI: 10.1016/j.chemosphere.2022.137478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 11/10/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
In spite of many works on the biodegradation of textile dyes and phenolic compounds, we propose a new, inexpensive, environmentally friendly, and sustainable material based on electrospun fiber and immobilized laccase. The polycaprolactone (PCL)/polyethyleneimine (PEI) electrospun fibers were optimized and prepared by electrospinning technique according to the operational parameters like PCL concentration (12 wt%), PEI concentration (10 wt%), voltage (16 kV), needle tip-collector distance (20 cm), and injection speed (0.7 mL/h). Next, characterization studies were performed to investigate the morphology and structure of the electrospun fibers without and with laccase. The crude laccase was obtained by cultivating the white rot fungus T. trogii (TT), and T. versicolor (TV). The resulting electrospun fibers showed a smooth surface with a mean diameter of around 560 nm, and larger diameters were observed after laccase immobilization. According to the results, immobilization increased the stability properties of laccase such as storage, and operational. For instance, the residual activity of the PCL/PEI/TTL and PCL/PEI/TVL after 10 repeated cycles, was 33.2 ± 0.2% and 26.0 ± 0.9%, respectively. After 3 weeks of storage, they retained around 30% of their original activity. Moreover, the PCL/PEI/TTL and PCL/PEI/TVL were found to possess high decolorization yield to remove Orange II and Malachite Green textile dyes from solutions imitating polluted waters. Among them, the PCL/PEI/TTL exhibited the highest decolorization efficiencies of Orange II and Malachite Green after 8 continuous uses at pH 5 and a temperature of 50 °C, reaching over 86%, and 46%, respectively. Moreover, PCL/PEI/TTL and PCL/PEI/TVL effectively degraded the 2,6-dichlorophenol phenolic compound at an optimal pH and temperature range and exhibited maximum removal efficiency of 52.6 ± 0.1% and 64.5 ± 7.6%, respectively. Our approach combines the advantageous properties of electrospun fiber material and immobilization strategy for the efficient use of industrial scale important enzymes such as laccase in various enzymatic applications.
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Affiliation(s)
- Seda Kolak
- Biochemistry and Biomaterials Research Laboratory, Department of Chemistry, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey
| | - Emre Birhanlı
- Biotechnology Research Laboratory, Department of Biology, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey
| | - Filiz Boran
- Biotechnology Research Laboratory, Department of Biology, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey
| | - Büşra Bakar
- Biochemistry and Biomaterials Research Laboratory, Department of Chemistry, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey
| | - Ahmet Ulu
- Biochemistry and Biomaterials Research Laboratory, Department of Chemistry, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey.
| | - Özfer Yeşilada
- Biotechnology Research Laboratory, Department of Biology, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey
| | - Burhan Ateş
- Biochemistry and Biomaterials Research Laboratory, Department of Chemistry, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey.
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6
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Development of a gallic acid based time temperature indicator with adjustable activation energy. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Ehsani N, Rostamabadi H, Dadashi S, Ghanbarzadeh B, Kharazmi MS, Jafari SM. Electrospun nanofibers fabricated by natural biopolymers for intelligent food packaging. Crit Rev Food Sci Nutr 2022; 64:5016-5038. [PMID: 36419371 DOI: 10.1080/10408398.2022.2147900] [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] [Indexed: 11/25/2022]
Abstract
An "intelligent" or smart packaging is able to continuously monitor physicochemical and/or biological variations of packaged food materials, providing real-time information concerning their quality, maturity, and safety. Electrospun nanofiber (ENF) structures, nowadays, reckon as versatile biomaterial platforms in designing intelligent packaging (IP) systems. Natural biopolymer-based ENF traits, for example, surface chemistry, rate of degradation, fiber diameter, and degree of alignment, facilitate the development of unique, tunable IP, enhancing food quality, and safety. In this review, after a brief overview of the electrospinning process, we review food IP systems, which can be utilized to detect variations in food features, for example, those based on alterations in temperature, O2 level, time, humidity, pH, or microbial contamination. Different intelligent approaches that are applicable in engineering IP materials are then highlighted, that is, indicators, data carriers, and sensors. The latest research on the application of ENFs made with natural biopolymers in food IP and their performance on different packaged food types (i.e. meat, fruits and vegetables, dairy products, etc.) are underlined. Finally, the challenges and outlook of these systems in the food industry are discussed.
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Affiliation(s)
- Niloufar Ehsani
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Saeed Dadashi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
- Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, Cyprus
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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8
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Capillary penetration for the development of a method for the assessment of shelf-life of foods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01685-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
AbstractTemperature sensitive foods require monitoring of their time–temperature history in order to assure their safety and high quality. The same holds for other perishable products such as medical and pharmaceutical. The best means to have information on the time–temperature history of a product is by having measurement of these variables along the whole product shelf-life. As an answer to this need several time–temperature indicators have been developed and commercialized for monitoring the quality of food products. In this work a full history time–temperature indicator (TTI) has been designed and developed based on capillary penetration of safe and low surface tension liquids in micro porous polyethylene porous media. For the development of the indicator the appropriate porous media and penetration liquids were selected and capillary penetration of the selected liquids took place at two different temperatures. Based on the results of the capillary penetration experiments the TTI was developed and a prototype was evaluated in a food product in order to assess its capability to be used in food packaging. The results showed that the TTI is simple in use and could provide a quantitative and easy-to-read response. Moreover, the response of the TTI could be calibrated by changing several design parameters, in order to match the quality deterioration kinetics of the specific food product to be monitored.
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9
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Polymer/Enzyme Composite Materials—Versatile Catalysts with Multiple Applications. CHEMISTRY 2022. [DOI: 10.3390/chemistry4040087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
A significant interest was granted lately to enzymes, which are versatile catalysts characterized by natural origin, with high specificity and selectivity for particular substrates. Additionally, some enzymes are involved in the production of high-valuable products, such as antibiotics, while others are known for their ability to transform emerging contaminates, such as dyes and pesticides, to simpler molecules with a lower environmental impact. Nevertheless, the use of enzymes in industrial applications is limited by their reduced stability in extreme conditions and by their difficult recovery and reusability. Rationally, enzyme immobilization on organic or inorganic matrices proved to be one of the most successful innovative approaches to increase the stability of enzymatic catalysts. By the immobilization of enzymes on support materials, composite biocatalysts are obtained that pose an improved stability, preserving the enzymatic activity and some of the support material’s properties. Of high interest are the polymer/enzyme composites, which are obtained by the chemical or physical attachment of enzymes on polymer matrices. This review highlights some of the latest findings in the field of polymer/enzyme composites, classified according to the morphology of the resulting materials, following their most important applications.
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10
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Wang L, Li F, Wang S, Wu J, Zhang W, Zhang Y, Liu W. Time-temperature indicators based on Lipase@Cu3(PO4)2 hybrid nanoflowers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Aman Mohammadi M, Dakhili S, Mirza Alizadeh A, Kooki S, Hassanzadazar H, Alizadeh-Sani M, McClements DJ. New perspectives on electrospun nanofiber applications in smart and active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2601-2617. [PMID: 36123813 DOI: 10.1080/10408398.2022.2124506] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Packaging plays a critical role in determining the quality, safety, and shelf-life of many food products. There have been several innovations in the development of more effective food packaging materials recently. Polymer nanofibers are finding increasing attention as additives in packaging materials because of their ability to control their pore size, surface energy, barrier properties, antimicrobial activity, and mechanical strength. Electrospinning is a widely used processing method for fabricating nanofibers from food grade polymers. This review describes recent advances in the development of electrospun nanofibers for application in active and smart packaging materials. Moreover, it highlights the impact of these nanofibers on the physicochemical properties of packaging materials, as well as the application of nanofiber-loaded packaging materials to foods, such as dairy, meat, fruit, and vegetable products.
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Affiliation(s)
- Masoud Aman Mohammadi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Samira Dakhili
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Safa Kooki
- Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Hassan Hassanzadazar
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mahmood Alizadeh-Sani
- Division of Food safety and hygiene, Department of Environmental Health Engineering, School of public health, Tehran University of medical sciences, Tehran, Iran
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12
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Abdullah, Fang J, Liu X, Javed HU, Cai J, Zhou Q, Huang Q, Xiao J. Recent advances in self-assembly behaviors of prolamins and their applications as functional delivery vehicles. Crit Rev Food Sci Nutr 2022; 64:1015-1042. [PMID: 36004584 DOI: 10.1080/10408398.2022.2113031] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Prolamins are a group of storage proteins (zeins, kafirins, hordeins, secalins, gliadins, glutenins, and avenins) found in the endosperm of cereal grains and characterized by high glutamine and proline content. With the high proportion of nonpolar amino acids (40-80%) and peculiar solubility (alcohol (60-90%), acetic acid, and alkaline solutions), prolamins exhibit tunable self-assembly behaviors. In recent years, research practices of utilizing prolamins as green building materials of functional delivery vehicles to improve the health benefits of bioactive compounds have surged due to their attractive advantages (e.g. sustainability, biocompatibility, fabrication potential, and cost-competitiveness). This article covers the recent advances in self-assembly behaviors leading to the fabrication of nanoparticles, fibers, and films in the bulk water phase, at the air-liquid interface, and under the electrostatic field. Different fabrication methods, including antisolvent precipitation, evaporation induced self-assembly, thermal treatment, pH-modulation, electrospinning, and solvent casting for assembling nanoarchitectures as functional delivery vehicles are highlighted. Emerging industrial applications by mapping patents, including encapsulation and delivery of bioactive compounds and probiotics, active packaging, Pickering emulsions, and as functional additives to develop safer, healthier, and sustainable food products are discussed. A future perspective concerning the fabrication of prolamins as advanced materials to promote their commercial food applications is proposed.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Jieping Fang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Xidong Liu
- National Intellectual Property Information Service Center of Universities, Library, South China Agricultural University, Guangdong, China
| | - Hafiz Umer Javed
- School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, Guangdong, China
| | - Jiyang Cai
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Qize Zhou
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, New Jersey, USA
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
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13
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Application of Time–Temperature Indicator/Integrator Based on the Maillard Reaction to Frozen Food Distribution. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02821-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Ekrami E, Khodabandeh Shahraky M, Mahmoudifard M, Mirtaleb MS, Shariati P. Biomedical applications of electrospun nanofibers in industrial world: a review. INT J POLYM MATER PO 2022. [DOI: 10.1080/00914037.2022.2032705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Elena Ekrami
- Bioprocess Engineering Research Group, Institute of Industrial and Environmental Biotechnology (IIEB), National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
| | - Mahvash Khodabandeh Shahraky
- Bioprocess Engineering Research Group, Institute of Industrial and Environmental Biotechnology (IIEB), National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
| | - Matin Mahmoudifard
- Bioprocess Engineering Research Group, Institute of Industrial and Environmental Biotechnology (IIEB), National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
| | - Mona Sadat Mirtaleb
- Bioprocess Engineering Research Group, Institute of Industrial and Environmental Biotechnology (IIEB), National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
| | - Parvin Shariati
- Bioprocess Engineering Research Group, Institute of Industrial and Environmental Biotechnology (IIEB), National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
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15
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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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16
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Jovanska L, Chiu CH, Yeh YC, Chiang WD, Hsieh CC, Wang R. Development of a PCL-PEO double network colorimetric pH sensor using electrospun fibers containing Hibiscus rosa sinensis extract and silver nanoparticles for food monitoring. Food Chem 2022; 368:130813. [PMID: 34411860 DOI: 10.1016/j.foodchem.2021.130813] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 07/31/2021] [Accepted: 08/05/2021] [Indexed: 02/07/2023]
Abstract
Major anthocyanin, cyanidin-3-sophoroside (318.1 mg/mL), and other minor copigments were identified in the ethanol extract of Hibiscus rosa sinensis. The extracts can be coelectrospun with polycaprolactone and polyethylene oxide into fiber mats and were sensitive to pH changes from 1 to 13 with a unique color code (ΔE > 5). The pH sensor was used to monitor shrimp quality under isothermal conditions to obtain the respective activation energy (Ea in kJ/mol) of the sensors' color-change response (20.2), measured pH (20.6), and trimethylamine nitrogen (24.6), indole (27.1), and total microbial counts (30.8). Together with the Pearson correlation coefficient, the results showed high correlations between the sensors' color change and other quality parameters (p < 0.001). The regression equation developed by conducting the kinetic analysis was also suitable for predicting shrimp quality at refrigeration temperatures (4-10 °C) and can be used as a marker to monitor shrimp quality by visually inspecting the item condition.
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Affiliation(s)
- Lavernchy Jovanska
- Department of Animal Science and Biotechnology, Tunghai University, No. 1727, Sec. 4 Taiwan Boulevard, Xitun District, Taichung 40704, Taiwan; Department of Food Technology, Faculty of Agricultural Technology, Soegijapranata Catholic University, Semarang, Indonesia
| | - Chun-Hui Chiu
- Graduate Institute of Health Industry and Technology, Research Center for Chinese Herbal Medicine and Research Center for Food and Cosmetic Safety, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan City, Taiwan; Department of Traditional Chinese Medicine, Chang Gung Memorial Hospital, Keelung City, Taiwan
| | - Yi-Cheun Yeh
- Institute of Polymer Science and Engineering, National Taiwan University, Taipei City, Taiwan
| | - Wen-Dee Chiang
- Department of Food Science, Tunghai University, Taichung, Taiwan
| | - Chang-Chi Hsieh
- Department of Animal Science and Biotechnology, Tunghai University, No. 1727, Sec. 4 Taiwan Boulevard, Xitun District, Taichung 40704, Taiwan
| | - Reuben Wang
- Master of Public Health Program, College of Public Health, National Taiwan University, Taipei City, Taiwan; Institute of Food Safety and Health, College of Public Health, National Taiwan University, Taipei City, Taiwan.
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17
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Siddiqui J, Taheri M, Alam AU, Deen MJ. Nanomaterials in Smart Packaging Applications: A Review. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2022; 18:e2101171. [PMID: 34514693 DOI: 10.1002/smll.202101171] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 06/01/2021] [Indexed: 05/22/2023]
Abstract
Food wastage is a critical and world-wide issue resulting from an excess of food supply, poor food storage, poor marketing, and unstable markets. Since food quality depends on consumer standards, it becomes necessary to monitor the quality to ensure it meets those standards. Embedding sensors with active nanomaterials in food packaging enables customers to monitor the quality of their food in real-time. Though there are many different sensors that can monitor food quality and safety, pH sensors and time-temperature indicators (TTIs) are the most critical metrics in indicating quality. This review showcases some of the recent progress, their importance, preconditions, and the various future needs of pH sensors and TTIs in food packaging for smart sensors in food packaging applications. In discussing these topics, this review includes the materials used to make these sensors, which vary from polymers, metals, metal-oxides, carbon-based materials; and their modes of fabrication, ranging from thin or thick film deposition methods, solution-based chemistry, and electrodeposition. By discussing the use of these materials, novel fabrication process, and problems for the two sensors, this review offers solutions to a brighter future for the use of nanomaterials for pH indicator and TTIs in food packaging applications.
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Affiliation(s)
- Junaid Siddiqui
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - Mahtab Taheri
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - Arif Ul Alam
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - M Jamal Deen
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
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18
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Brugnari T, Braga DM, Dos Santos CSA, Torres BHC, Modkovski TA, Haminiuk CWI, Maciel GM. Laccases as green and versatile biocatalysts: from lab to enzyme market-an overview. BIORESOUR BIOPROCESS 2021; 8:131. [PMID: 38650295 PMCID: PMC10991308 DOI: 10.1186/s40643-021-00484-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Accepted: 12/07/2021] [Indexed: 11/10/2022] Open
Abstract
Laccases are multi-copper oxidase enzymes that catalyze the oxidation of different compounds (phenolics and non-phenolics). The scientific literature on laccases is quite extensive, including many basic and applied research about the structure, functions, mechanism of action and a variety of biotechnological applications of these versatile enzymes. Laccases can be used in various industries/sectors, from the environmental field to the cosmetics industry, including food processing and the textile industry (dyes biodegradation and synthesis). Known as eco-friendly or green enzymes, the application of laccases in biocatalytic processes represents a promising sustainable alternative to conventional methods. Due to the advantages granted by enzyme immobilization, publications on immobilized laccases increased substantially in recent years. Many patents related to the use of laccases are available, however, the real industrial or environmental use of laccases is still challenged by cost-benefit, especially concerning the feasibility of producing this enzyme on a large scale. Although this is a compelling point and the enzyme market is heated, articles on the production and application of laccases usually neglect the economic assessment of the processes. In this review, we present a description of laccases structure and mechanisms of action including the different sources (fungi, bacteria, and plants) for laccases production and tools for laccases evolution and prediction of potential substrates. In addition, we both compare approaches for scaling-up processes with an emphasis on cost reduction and productivity and critically review several immobilization methods for laccases. Following the critical view on production and immobilization, we provide a set of applications for free and immobilized laccases based on articles published within the last five years and patents which may guide future strategies for laccase use and commercialization.
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Affiliation(s)
- Tatiane Brugnari
- Biotechnology Laboratory, Department of Chemistry and Biology, Graduate Program in Environmental Science and Technology, Federal University of Technology, Paraná, Curitiba, Brazil.
| | - Dayane Moreira Braga
- Biotechnology Laboratory, Department of Chemistry and Biology, Graduate Program in Environmental Science and Technology, Federal University of Technology, Paraná, Curitiba, Brazil
| | - Camila Souza Almeida Dos Santos
- Biotechnology Laboratory, Department of Chemistry and Biology, Graduate Program in Environmental Science and Technology, Federal University of Technology, Paraná, Curitiba, Brazil
| | - Bruno Henrique Czelusniak Torres
- Biotechnology Laboratory, Department of Chemistry and Biology, Graduate Program in Environmental Science and Technology, Federal University of Technology, Paraná, Curitiba, Brazil
| | - Tatiani Andressa Modkovski
- Biotechnology Laboratory, Department of Chemistry and Biology, Graduate Program in Environmental Science and Technology, Federal University of Technology, Paraná, Curitiba, Brazil
| | - Charles Windson Isidoro Haminiuk
- Biotechnology Laboratory, Department of Chemistry and Biology, Graduate Program in Environmental Science and Technology, Federal University of Technology, Paraná, Curitiba, Brazil
| | - Giselle Maria Maciel
- Biotechnology Laboratory, Department of Chemistry and Biology, Graduate Program in Environmental Science and Technology, Federal University of Technology, Paraná, Curitiba, Brazil
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19
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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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20
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Electrohydrodynamic processing for the production of zein-based microstructures and nanostructures. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101504] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Ye B, Chen J, Ye H, Zhang Y, Yang Q, Yu H, Fu L, Wang Y. Development of a time-temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel. Food Chem 2021; 373:131448. [PMID: 34731806 DOI: 10.1016/j.foodchem.2021.131448] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 09/16/2021] [Accepted: 10/18/2021] [Indexed: 01/09/2023]
Abstract
Due to the highly cost-effective and maneuverable property, Maillard reaction-based time-temperature indicators (TTIs) are considered ideal devices for temperature track and quality indication. The objective of this study was to develop a cold-sensitive TTI based on the Maillard reaction reflecting the freshness of chilled seafood. Firstly, the color evolution trends of a series of Maillard reaction-based TTIs were investigated and the xylose-lysine group represented obvious color change. Fourier transform infrared (FTIR) spectroscopy revealed the color change was associated with the formation of CN bond in melanoidin. Simultaneously, the relationships of the color change of TTI with time and temperature were established. The activation energy value (Ea) of TTI was close to that of mackerel. There existed a good relevance (R2 = 0.98) between the color change of TTI and the total volatile basic nitrogen content of mackerel, suggesting this novel TTI might have the potential to monitor the freshness of mackerel.
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Affiliation(s)
- Beibei Ye
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China
| | - Huangwei Ye
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China
| | - Yuting Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China
| | - Qing Yang
- Ministry of Agriculture Key Laboratory of Frozen Prepared Marine Foods Processing, Taixiang Group, Rongcheng Taixiang Food Products Co., Ltd, P.R. China
| | - Hejun Yu
- Zhejiang DaYang Aquatic Products Co., Ltd, Zhoushan 316014, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R. China.
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22
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Abstract
The market for industrial enzymes has witnessed constant growth, which is currently around 7% a year, projected to reach $10.5 billion in 2024. Lipases are hydrolase enzymes naturally responsible for triglyceride hydrolysis. They are the most expansively used industrial biocatalysts, with wide application in a broad range of industries. However, these biocatalytic processes are usually limited by the low stability of the enzyme, the half-life time, and the processes required to solve these problems are complex and lack application feasibility at the industrial scale. Emerging technologies create new materials for enzyme carriers and sophisticate the well-known immobilization principles to produce more robust, eco-friendlier, and cheaper biocatalysts. Therefore, this review discusses the trending studies and industrial applications of the materials and protocols for lipase immobilization, analyzing their advantages and disadvantages. Finally, it summarizes the current challenges and potential alternatives for lipases at the industrial level.
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23
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Gao T, Sun DW, Tian Y, Zhu Z. Gold–silver core-shell nanorods based time-temperature indicator for quality monitoring of pasteurized milk in the cold chain. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110624] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102804] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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25
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Marshall T, Lamont K, Marangoni AG, Lim LT, Wang X, Pensini E. Trypan blue removal from water with zein sorbents and laccase. SN APPLIED SCIENCES 2021; 3:29. [PMID: 33442668 PMCID: PMC7790779 DOI: 10.1007/s42452-020-04107-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Accepted: 12/29/2020] [Indexed: 11/29/2022] Open
Abstract
Abstract Zein-based materials were used to remove Trypan blue from water under flow conditions and in batch tests. In flow tests, zein dissolved at pH = 13 was injected in sand columns and subsequently coagulated with CaCl2, to create an adsorbent filter which removed over 99% of Trypan blue. Batch tests were conducted using zein powder, zein dissolved at pH = 13 and coagulated with CaCl2, Fe2Cl3 or citric acid, and zein dissolved in ethanol and then coagulated with water. The highest Trypan blue removal was achieved with zein powder (4000 mg Trypan blue/kg sorbent, as determined through spectrophotometry), followed by zein coagulated with Fe2Cl3 (500 mg Trypan blue/kg sorbent) and with other salts (140 mg Trypan blue/kg sorbent). Differences in the sorption efficiency are attributed to differences in the surface area. The sorption isotherm of Trypan blue onto zein-based sorbents was a Type II isotherm, suggesting physisorption. Desorption of Trypan blue was limited when zein-based coagulated sorbents were immersed in pure water. Trypan blue could be degraded by free laccase in water, as determined through spectrophotometry and electrospray ionization mass spectroscopy (ESI-MS). Trypan blue could also be degraded by laccase when zein-based laccase-containing sorbents were prepared at pH = 10, using Fe2Cl3 as coagulant. Graphic abstract Supplementary information The online version contains supplementary material available at 10.1007/s42452-020-04107-w.
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Affiliation(s)
- Tatianna Marshall
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1 Canada
| | - Kristine Lamont
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1 Canada
| | - Alejandro G. Marangoni
- Food Science Department, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1 Canada
| | - Loong-Tak Lim
- Food Science Department, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1 Canada
| | - Xiuju Wang
- Food Science Department, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1 Canada
| | - Erica Pensini
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1 Canada
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26
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Pandian AT, Chaturvedi S, Chakraborty S. Applications of enzymatic time–temperature indicator (TTI) devices in quality monitoring and shelf-life estimation of food products during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00730-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Drago E, Campardelli R, Pettinato M, Perego P. Innovations in Smart Packaging Concepts for Food: An Extensive Review. Foods 2020; 9:E1628. [PMID: 33171881 PMCID: PMC7695158 DOI: 10.3390/foods9111628] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/04/2020] [Accepted: 11/04/2020] [Indexed: 01/21/2023] Open
Abstract
Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or extending the product quality and shelf-life. The intelligent systems are able to monitor the condition of packaged food in order to provide information about the quality of the product during transportation and storage. These packaging technologies can also work synergistically to yield a multipurpose food packaging system. This review is a critical and up-dated analysis of the results reported in the literature about this fascinating and growing field of research. Several aspects are considered and organized going from the definitions and the regulations, to the specific functions and the technological aspects regarding the manufacturing technologies, in order to have a complete overlook on the overall topic.
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Affiliation(s)
| | | | - Margherita Pettinato
- Department of Civil, Chemical and Environmental Engineering (DICCA), Polytechnique School, University of Genoa, Via Opera Pia 15, 16145 Genova, Italy; (E.D.); (R.C.); (P.P.)
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28
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Smith S, Goodge K, Delaney M, Struzyk A, Tansey N, Frey M. A Comprehensive Review of the Covalent Immobilization of Biomolecules onto Electrospun Nanofibers. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2142. [PMID: 33121181 PMCID: PMC7692479 DOI: 10.3390/nano10112142] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 10/20/2020] [Accepted: 10/21/2020] [Indexed: 01/08/2023]
Abstract
Biomolecule immobilization has attracted the attention of various fields such as fine chemistry and biomedicine for their use in several applications such as wastewater, immunosensors, biofuels, et cetera. The performance of immobilized biomolecules depends on the substrate and the immobilization method utilized. Electrospun nanofibers act as an excellent substrate for immobilization due to their large surface area to volume ratio and interconnectivity. While biomolecules can be immobilized using adsorption and encapsulation, covalent immobilization offers a way to permanently fix the material to the fiber surface resulting in high efficiency, good specificity, and excellent stability. This review aims to highlight the various covalent immobilization techniques being utilized and their benefits and drawbacks. These methods typically fall into two categories: (1) direct immobilization and (2) use of crosslinkers. Direct immobilization techniques are usually simple and utilize the strong electrophilic functional groups on the nanofiber. While crosslinkers are used as an intermediary between the nanofiber substrate and the biomolecule, with some crosslinkers being present in the final product and others simply facilitating the reactions. We aim to provide an explanation of each immobilization technique, biomolecules commonly paired with said technique and the benefit of immobilization over the free biomolecule.
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Affiliation(s)
- Soshana Smith
- Department of Fiber Science and Apparel Design, Cornell University, Ithaca, NY 14853, USA; (K.G.); (N.T.); (M.F.)
| | - Katarina Goodge
- Department of Fiber Science and Apparel Design, Cornell University, Ithaca, NY 14853, USA; (K.G.); (N.T.); (M.F.)
| | - Michael Delaney
- Robert Frederick Smith School of Chemical & Biomolecular Engineering, Cornell University, Ithaca, NY 14853, USA; (M.D.); (A.S.)
| | - Ariel Struzyk
- Robert Frederick Smith School of Chemical & Biomolecular Engineering, Cornell University, Ithaca, NY 14853, USA; (M.D.); (A.S.)
| | - Nicole Tansey
- Department of Fiber Science and Apparel Design, Cornell University, Ithaca, NY 14853, USA; (K.G.); (N.T.); (M.F.)
| | - Margaret Frey
- Department of Fiber Science and Apparel Design, Cornell University, Ithaca, NY 14853, USA; (K.G.); (N.T.); (M.F.)
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