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Xie S, Hu J, Li K, Zhao Y, Ma N, Wang Y, Jin Y, Guo G, Kumar R, Li J, Huang J, Tian H. Substantial and efficient adsorption of heavy metal ions based on protein and polyvinyl alcohol nanofibers by electrospinning. Int J Biol Macromol 2023; 253:126536. [PMID: 37634775 DOI: 10.1016/j.ijbiomac.2023.126536] [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: 05/29/2023] [Revised: 08/19/2023] [Accepted: 08/24/2023] [Indexed: 08/29/2023]
Abstract
The adverse effects of heavy metal pollutants in wastewater have threatened human health in recent decades. Therefore, the development of absorbents for such pollutants is essential to overcome these problems. Electrospun nanofibers are often used for wastewater treatment owing to their high porosity and high specific surface area. Zein from plants and collagen from animals are vulnerable to moisture, which limits its broad application in practice. However fully biodegradable polyvinyl alcohol (PVA), which is soluble in water, can be mixed with protein individually to overcome the limitation. In this work, the two proteins described above and PVA were combined to prepare protein nanofibers by electrospinning technology, which could achieve adsorption of Cu2+. As the protein content increased, the adsorption properties of the obtained nanofibers for Cu2+ showed a rising and then decreasing trend, with the highest point at 50 % of protein content, especially the collagen nanofibers, which reached 24.62 mg/g. Both protein nanofibers reached adsorption equilibrium after 15 h, but overall, collagen nanofibers showed a superior adsorption performance for Cu2+ than that by zein nanofibers. In the process of Cu2+ adsorption by protein nanofibers, both physical and chemical effect existed, and the physical effect played the leading role.
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Affiliation(s)
- Shiyu Xie
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, PR China
| | - Jing Hu
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Ke Li
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, PR China
| | - Yaxin Zhao
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, PR China
| | - Na Ma
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, PR China
| | - Yaomin Wang
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, PR China
| | - Yujuan Jin
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Gaiping Guo
- College of Materials Science and Engineering, Beijing Institute of Petrochemical Technology, Beijing 102617, PR China
| | - Rakesh Kumar
- Department of Biotechnology, Central University of South Bihar, Gaya 7648, India
| | - Jian Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology and Business University, Beijing 100048, PR China
| | - Jin Huang
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, PR China
| | - Huafeng Tian
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, PR China.
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Liang X, Xu H, Cong H, Wan X, Liu L, Li Y, Liu C, Chen C, Jiang G, Asadi K, He H. Robust Piezoelectric Biomolecular Membranes from Eggshell Protein for Wearable Sensors. ACS APPLIED MATERIALS & INTERFACES 2023; 15:55790-55802. [PMID: 38009467 DOI: 10.1021/acsami.3c12809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
Abstract
Flexible and wearable devices are drawing increasing attention due to their promising applications in energy harvesting and sensing. However, the application of wearable devices still faces great challenges, such as flexibility, repeatability, and biodegradability. Biopiezoelectric materials have been regarded as favorable energy-harvesting sources due to their nontoxicity and biocompatibility. Here, a wearable and biodegradable sensor is proposed to monitor human activities. The proposed sensor is fabricated via a low-cost, facile, and scalable electrospinning technology from nanofibers composed of eggshell membranes mixed with polyethylene oxide. It is shown that the sensor exhibits excellent flexibility, outstanding degradability, and mechanical stability over 3000 cycles under periodic stimulation. The device displays multiple potential applications, including the recognition of different objects, human motion monitoring, and active voice recognition. Finally, it is shown that the composite nanofiber membrane has good degradability and breathability. With excellent sensing performance, environmental friendliness, and ease of processing, the eggshell membrane-based sensor could be a promising candidate for greener and more environmentally friendly devices for application in implantable and wearable electronics.
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Affiliation(s)
- Xinhua Liang
- Engineering Research Center for Knitting Technology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hao Xu
- Engineering Research Center for Knitting Technology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Honglian Cong
- Engineering Research Center for Knitting Technology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoqian Wan
- Engineering Research Center for Knitting Technology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Lu Liu
- Engineering Research Center for Knitting Technology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yang Li
- School of Information Science and Engineering, University of Jinan, Jinan 250022, China
| | - Chengkun Liu
- School of Textile Science and Engineering, Xi'an Polytechnic University, Xi'an 710048, China
| | - Chaoyu Chen
- Engineering Research Center for Knitting Technology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Gaoming Jiang
- Engineering Research Center for Knitting Technology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Kamal Asadi
- Department of Physics, University of Bath, Bath BA2 7AY, U.K
| | - Haijun He
- Engineering Research Center for Knitting Technology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
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Serrano-Delgado A, Quintanilla-Carvajal MX. Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix. Microorganisms 2023; 11:2682. [PMID: 38004694 PMCID: PMC10672965 DOI: 10.3390/microorganisms11112682] [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: 08/22/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 11/26/2023] Open
Abstract
This work aimed to establish the conditions that improve the viability of Lactobacillus fermentum K73 during and after the electrospinning process. A mixture of experimental designs were performed to select the formulation (gelatin and bacterial culture) that improves the probiotic viability after blending and under simulated gastrointestinal conditions. A Box-Behnken design was performed to improve the encapsulation yield and survival during the electrospinning process. For the Box-Behnken design, the factors were soy lecithin and bacteria culture concentration at the blend and collector distance for electrospinning. It was hypothesized that soy lecithin improved the electrospinnability, acting as a surfactant in the mixture and allowing lower voltage to be used during the process. The selected volume ratio of the gelatin (25%)/bacterial culture mixture was 0.66/0.34. The physicochemical parameters of the selected blend were in the recommended range for electrospinning. The conditions that improved the encapsulation yield and survival during electrospinning were 200 g/L of bacterial culture, 2.5% (w/v) soy lecithin, and 7 cm collector distance. The experimental encapsulation yield and survival was 80.7%, with an experimental error of 7.2%. SEM micrographs showed the formation of fibers with gelatin/bacterial culture beads. Encapsulation improved the viability of the probiotic under simulated gastrointestinal conditions compared to free cells.
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Affiliation(s)
| | - María Ximena Quintanilla-Carvajal
- Universidad de La Sabana, Facultad de Ingeniería, Campus del Puente del Común, km 7 Autopista Norte de Bogotá, Chia 250001, Cundinamarca, Colombia;
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Pires JB, Santos FND, Costa IHDL, Kringel DH, Zavareze EDR, Dias ARG. Essential oil encapsulation by electrospinning and electrospraying using food proteins: A review. Food Res Int 2023; 170:112970. [PMID: 37316009 DOI: 10.1016/j.foodres.2023.112970] [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: 02/26/2023] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023]
Abstract
Proteins are excellent polymeric materials for encapsulating essential oils (EOs) by electrospinning and electrospraying to protect these compounds and form nanomaterials with active properties. Proteins can encapsulate bioactive molecules by several mechanisms, including surface activity, absorption and stabilization mechanisms, amphiphilic nature, film-forming capacity, foaming, emulsification, and gelation, due to interactions among their functional groups. However, proteins have some limitations in encapsulating EOs by the electrohydrodynamic process. Their properties can be improved by using auxiliary polymers, increasing their charges by adding ionic salts or polyelectrolytes, denaturing their structure by heat, and exposure to specific pH conditions and ionic strength. This review addresses the main proteins used in electrospinning/electrospraying techniques, production methods, their interactions with EOs, bioactive properties, and applications in food matrices. Multivariate analysis associated with bibliometrics of metadata extracted from studies in Web of Science using the keywords electrospinning and essential oil (EO) were used as the search strategy.
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Affiliation(s)
- Juliani Buchveitz Pires
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
| | - Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Igor Henrique de Lima Costa
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | | | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
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Ma J, Li T, Wang Q, Xu C, Yu W, Yu H, Wang W, Feng Z, Chen L, Hou J, Jiang Z. Enhanced viability of probiotics encapsulated within synthetic/natural biopolymers by the addition of gum arabic via electrohydrodynamic processing. Food Chem 2023; 413:135680. [PMID: 36796267 DOI: 10.1016/j.foodchem.2023.135680] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 01/18/2023] [Accepted: 02/09/2023] [Indexed: 02/13/2023]
Abstract
To enhance the probiotics' viability, novel vehicles consisting of synthetic/natural biopolymers, i.e., polyvinyl alcohol (PVOH), polyvinylpyrrolidone, whey protein concentrate and maltodextrin, encapsulated with L. plantarum KLDS 1.0328 and gum arabic (GA) as a prebiotic were fabricated by electrohydrodynamic techniques. Inclusion of cells into composites caused an increase in conductivity and viscosity. Morphological analysis showed that cells were distributed along the electrospun nanofibres or distributed randomly in the electrosprayed microcapsules. Both intramolecular and intermolecular hydrogen bond interactions exist between biopolymers and cells. Thermal analysis revealed that the degradation temperatures (>300 °C) of various encapsulation systems have potential applications in heat-treatment foods. Additionally, cells especially immobilized in PVOH/GA electrospun nanofibres showed the highest viability compared with free cells after exposure to simulated gastrointestinal stress. Furthermore, cells retained their antimicrobial ability after rehydration of the composite matrices. Therefore, electrohydrodynamic techniques have great potential in encapsulating probiotics.
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Affiliation(s)
- Jiage Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural, University, Harbin 150030, PR China; Heilongjiang Green Food Science Research Institute, Harbin 150028, PR China
| | - Tianzhu Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural, University, Harbin 150030, PR China; Heilongjiang Green Food Science Research Institute, Harbin 150028, PR China
| | - Qingyun Wang
- Beidahuang Wondersun Dairy Co., Ltd, Harbin 150090, PR China
| | - Cong Xu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural, University, Harbin 150030, PR China
| | - Wei Yu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural, University, Harbin 150030, PR China
| | - Hongliang Yu
- Beidahuang Wondersun Dairy Co., Ltd, Harbin 150090, PR China
| | - Wan Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural, University, Harbin 150030, PR China
| | - Zhibiao Feng
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, PR China
| | - Lijun Chen
- Beijing Sanyuan Foods Co Ltd, Natl Hlth Engn Res Ctr Maternal & Infant Dairy, Beijing 100163, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural, University, Harbin 150030, PR China; Heilongjiang Green Food Science Research Institute, Harbin 150028, PR China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural, University, Harbin 150030, PR China; Heilongjiang Green Food Science Research Institute, Harbin 150028, PR China.
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Recent advances in electrospun protein fibers/nanofibers for the food and biomedical applications. Adv Colloid Interface Sci 2023; 311:102827. [PMID: 36584601 DOI: 10.1016/j.cis.2022.102827] [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: 05/16/2022] [Revised: 12/12/2022] [Accepted: 12/14/2022] [Indexed: 12/29/2022]
Abstract
Electrospinning (ES) is one of the most investigated processes for the convenient, adaptive, and scalable manufacturing of nano/micro/macro-fibers. With this technique, virgin and composite fibers may be made in different designs using a wide range of polymers (both natural and synthetic). Electrospun protein fibers (EPF) shave desirable capabilities such as biocompatibility, low toxicity, degradability, and solvolysis. However, issues with the proteins' processibility have limited their widespread utilization. This paper gives an overview of the features of protein-based biomaterials, which are already being employed and has the potential to be exploited for ES. State-of-the-art examples showcasing the usefulness of EPFs in the food and biomedical industries, including tissue engineering, wound dressings, and drug delivery, provided in the applications. The EPFs' future perspective and the challenge they pose are presented at the end. It is believed that protein and biopolymeric nanofibers will soon be manufactured on an industrial scale owing to the limitations of employing synthetic materials, as well as enormous potential of nanofibers in other fields, such as active food packaging, regenerative medicine, drug delivery, cosmetic, and filtration.
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7
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Yao M, Sun F, Nie J, Yang QL, Wu W, Zhao F. Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2146135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Mingru Yao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Qingdao Institute of Special Food, Qingdao Agricultural University, Qingdao, China
| | - Feifei Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Qingdao Institute of Special Food, Qingdao Agricultural University, Qingdao, China
| | - Jiyun Nie
- Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs, Qingdao, China
- National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao), Qingdao Agricultural University, Qingdao, China
| | - Qing-Li Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Wei Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Qingdao Institute of Special Food, Qingdao Agricultural University, Qingdao, China
- Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs, Qingdao, China
| | - Fangyuan Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Qingdao Institute of Special Food, Qingdao Agricultural University, Qingdao, China
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Larki M, Enayati M, Rostamabadi H. Basil seed gum promotes the electrospinnability of WPI for co-encapsulation of ZnO nanoparticles and curcumin. Carbohydr Polym 2022; 296:119966. [DOI: 10.1016/j.carbpol.2022.119966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/25/2022] [Accepted: 08/07/2022] [Indexed: 11/02/2022]
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9
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Zambak Ö, Özkal A, Özkal SG. Production of clove extract loaded pullulan and whey protein nanofibers as antioxidant and antibacterial agent. J Appl Polym Sci 2022. [DOI: 10.1002/app.53141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Özlem Zambak
- Faculty of Engineering, Department of Food Engineering Pamukkale University Denizli Turkey
| | - Ayşe Özkal
- Faculty of Engineering, Department of Textile Engineering Pamukkale University Denizli Turkey
| | - Sami Gökhan Özkal
- Faculty of Engineering, Department of Food Engineering Pamukkale University Denizli Turkey
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10
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Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02896-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108002] [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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12
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Zhong J, Jia J, Lyu Q, Chen G, Fu S. Production of whey protein nanofiber as a carrier for copper entrapment. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning. Foods 2022; 11:foods11131860. [PMID: 35804674 PMCID: PMC9265943 DOI: 10.3390/foods11131860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 06/20/2022] [Accepted: 06/21/2022] [Indexed: 12/02/2022] Open
Abstract
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis were used to characterize the nanofibers. According to the SEM results, the inclusion of CA into nanofibers resulted in thinner nanofibers. All nanofibers exhibited uniform morphology. CA was efficiently loaded into nanofibers. When CA concentrations were 1% and 10%, loading efficiencies were 76.4% and 94%, respectively. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicate that encapsulating CA into carob flour–WPC-based nanofibers via electrospinning is a suitable method for active packaging applications.
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Rajanna D, Pushpadass HA, Emerald FME, Padaki NV, Nath BS. Nanoencapsulation of casein-derived peptides within electrospun nanofibres. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1684-1698. [PMID: 34460106 DOI: 10.1002/jsfa.11509] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 08/23/2021] [Accepted: 08/30/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Bioactive peptides derived from milk proteins are recognized as functional foods, but their consumption is limited by undesirable or bitter flavour, poor stability, and low bioavailability. Electrospinning is a versatile process for encapsulation of various bioactive compounds in the form of nanosized fibres, which can circumvent these disadvantages. This study was aimed at the preparation of casein-derived peptides-loaded nanofibres through electrospinning and characterizing them for fortification of milk. RESULTS Pullulan at 100, 120, and 140 g kg-1 concentrations was used for electrospinning of peptides. Scanning electron and atomic force micrographs revealed the formation of clean bead-free peptides-loaded pullulan nanofibres at 120 and 140 g kg-1 concentrations with mean diameter of 60.45-133.05 nm and encapsulation efficiency of 72.95-86.04%. Fourier transform infrared spectra and X-ray diffractograms revealed the absence of interactions between the functional groups of pullulan and peptides during electrospinning. The zeta potential of the peptides-loaded nanofibres ranged from -15.6 to -24.6 mV, and the hydrodynamic diameter varied from 118.7 to 256.2 nm. The peptides from electrospun nanofibres showed sustained release to the extent of 75.3% after 8 h in gastrointestinal pH conditions. The release kinetics of peptides from nanofibres was best fitted to a Peppas-Sahlin model (R2 = 0.987), and through diffusion and erosion mechanisms. The antioxidant activity of pure peptides and those from nanofibres was comparable. The physico-chemical qualities of milk fortified with encapsulated peptides did not show noticeable difference either. CONCLUSIONS From the morphological, ultrastructural, particle size, encapsulation efficiency, release kinetics, and antioxidant activity data, it was inferred that electrospinning could be an effective technique for nanoencapsulation of casein-derived bioactive peptides. These peptides-loaded nanofibres could be used for fortification of milk and milk products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Devaraju Rajanna
- Dairy Engineering Department, Dairy Science College, KVAFSU, Bidar, India
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Adugodi, India
| | - Heartwin A Pushpadass
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Adugodi, India
| | - F Magdaline Eljeeva Emerald
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Adugodi, India
| | - Naveen V Padaki
- Central Silk Technological Research Institute, Bengaluru, India
| | - B Surendra Nath
- Dairy Chemistry Section, ICAR-National Dairy Research Institute, Southern Regional Station, Adugodi, India
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15
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Han WH, Li X, Yu GF, Wang BC, Huang LP, Wang J, Long YZ. Recent Advances in the Food Application of Electrospun Nanofibers. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.02.044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Hosseini F, Miri MA, Najafi M, Soleimanifard S, Aran M. Encapsulation of rosemary essential oil in zein by electrospinning technique. J Food Sci 2021; 86:4070-4086. [PMID: 34392535 DOI: 10.1111/1750-3841.15876] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 07/05/2021] [Accepted: 07/11/2021] [Indexed: 11/28/2022]
Abstract
In this study, rosemary essential oil was encapsulated in zein-electrospun fibers at different concentrations of loading (0%, 2.5%, 5%, and 10% v/v). The chemical composition of rosemary essential oil was determined by GC-MS. The resultant zein-electrospun fibers were characterized by SEM, AFM, XRD, DSC, FTIR, and NMR. After being loaded with the essential oil, the fibers were evaluated for antimicrobial properties by the disc diffusion method against S. aureus (ATCC 1112) and E. coli (ATCC 1330). The release test was studied at pH values of 3 and 7.2 in phosphate buffer for 180 min. The GC-MS indicated that α-pinene occurred as a major compound in rosemary essential oil. Diameters of the zein-electrospun fibers increased in response to higher concentrations of rosemary essential oil. The AFM assay attributed a tubular morphology to the fibers. The physical status of rosemary essential oil in zein-electrospun fibers was determined by X-ray diffraction (XRD). DSC thermograms and FTIR spectra confirmed the existence of the rosemary essential oil in zein-electrospun fibers. FTIR spectra also indicated that adding rosemary essential oil to the fibers affected the secondary structure of zein protein. The NMR study showed that the electrospinning process did not change the secondary structure of zein. Disc diffusion indicated that zein-electrospun mats generated inhibition zones against S. aureus and E. coli. The release test revealed that pH values significantly affect the release of rosemary essential oil from fibers. The results demonstrated how loading zein-electrospun fibers with rosemary essential oil can benefit food packaging. PRACTICAL APPLICATION: In this study, electrospun fibers were produced from food-grade biopolymer to encapsulate rosemary essential oil. This product can be produced at industrial scale as an active food packaging/coating, controlled release, and delivery of the rosemary essential oil to food products and gastrointestinal. Also, it can be considered as a functional food to increase health.
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Affiliation(s)
- Faeghe Hosseini
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
| | - Mohammad Amin Miri
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran.,Electrospinning Research Laboratory, University of Zabol, Zabol, Iran
| | - Mohammadali Najafi
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
| | - Sediqeh Soleimanifard
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
| | - Mehdi Aran
- Department of Horticulture and Landscape, Faculty of Agriculture, University of Zabol, Zabol, Iran
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Khalesi H, Lu W, Nishinari K, Fang Y. Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications. Food Chem 2021; 364:130329. [PMID: 34175614 DOI: 10.1016/j.foodchem.2021.130329] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 05/10/2021] [Accepted: 06/07/2021] [Indexed: 12/13/2022]
Abstract
The combination of fiber and hydrogel in a system can provide substantial benefits for both components, including the development of three-dimensional structures for the fiber, followed by modifications in the rheological and mechanical properties of the hydrogel. Despite a large increase in the use of fiber-hydrogel composites (FHCs) in various sciences and industries such as biomedicine, tissue engineering, cosmetics, automotive, textile, and agriculture, there is limited information about FHCs in the realm of food application. In this regard, this study reviews the mechanism of FHCs. The force transmission between fiber and hydrogel, which depends on the interactions between them during loading, is the main reason to enhance the mechanical properties of FHCs. Moreover, articles about such FHCs that have the potential for foods or food industries have been described. Additionally, the information gaps about edible FHCs were highlighted for further research. Finally, the methods of fiber formation have been summarized.
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Affiliation(s)
- Hoda Khalesi
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University, Osaka, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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18
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Wilk S, Benko A. Advances in Fabricating the Electrospun Biopolymer-Based Biomaterials. J Funct Biomater 2021; 12:26. [PMID: 33923664 PMCID: PMC8167588 DOI: 10.3390/jfb12020026] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 03/18/2021] [Accepted: 03/31/2021] [Indexed: 12/13/2022] Open
Abstract
Biopolymers formed into a fibrous morphology through electrospinning are of increasing interest in the field of biomedicine due to their intrinsic biocompatibility and biodegradability and their ability to be biomimetic to various fibrous structures present in animal tissues. However, their mechanical properties are often unsatisfactory and their processing may be troublesome. Thus, extensive research interest is focused on improving these qualities. This review article presents the selection of the recent advances in techniques aimed to improve the electrospinnability of various biopolymers (polysaccharides, polynucleotides, peptides, and phospholipids). The electrospinning of single materials, and the variety of co-polymers, with and without additives, is covered. Additionally, various crosslinking strategies are presented. Examples of cytocompatibility, biocompatibility, and antimicrobial properties are analyzed. Special attention is given to whey protein isolate as an example of a novel, promising, green material with good potential in the field of biomedicine. This review ends with a brief summary and outlook for the biomedical applicability of electrospinnable biopolymers.
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Affiliation(s)
| | - Aleksandra Benko
- Faculty of Materials Science and Ceramics, AGH University of Science and Technology, A. Mickiewicz 30 Avenue, 30-059 Krakow, Poland;
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19
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Dodero A, Schlatter G, Hébraud A, Vicini S, Castellano M. Polymer-free cyclodextrin and natural polymer-cyclodextrin electrospun nanofibers: A comprehensive review on current applications and future perspectives. Carbohydr Polym 2021; 264:118042. [PMID: 33910745 DOI: 10.1016/j.carbpol.2021.118042] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/31/2021] [Accepted: 04/03/2021] [Indexed: 02/07/2023]
Abstract
The present review discusses the use of cyclodextrins and their derivatives to prepare electrospun nanofibers with specific features. Cyclodextrins, owing to their unique capability to form inclusion complexes with hydrophobic and volatile molecules, can indeed facilitate the encapsulation of bioactive compounds in electrospun nanofibers allowing fast-dissolving products for food, biomedical, and pharmaceutical purposes, filtering materials for wastewater and air purification, as well as a variety of other technological applications. Additionally, cyclodextrins can improve the processability of naturally occurring biopolymers helping the fabrication of "green" materials with a strong industrial relevance. Hence, this review provides a comprehensive state-of-the-art of different cyclodextrins-based nanofibers including those made of pure cyclodextrins, of polycyclodextrins, and those made of natural biopolymer functionalized with cyclodextrins. To this end, the advantages and disadvantages of such approaches and their possible applications are investigated along with the current limitations in the exploitation of electrospinning at the industrial level.
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Affiliation(s)
- Andrea Dodero
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, Genoa, 16146, Italy
| | - Guy Schlatter
- Institute of Chemistry and Processes for Energy, Environment and Health (ICPEES), CNRS UMR 7515, ECPM - University of Strasbourg, 25 Rue Becquerel, Strasbourg, 67087, France.
| | - Anne Hébraud
- Institute of Chemistry and Processes for Energy, Environment and Health (ICPEES), CNRS UMR 7515, ECPM - University of Strasbourg, 25 Rue Becquerel, Strasbourg, 67087, France
| | - Silvia Vicini
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, Genoa, 16146, Italy
| | - Maila Castellano
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, Genoa, 16146, Italy.
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20
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Mohammadian M, Waly MI, Moghadam M, Emam-Djomeh Z, Salami M, Moosavi-Movahedi AA. Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.04.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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21
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Dehghani S, Noshad M, Rastegarzadeh S, Hojjati M, Fazlara A. Electrospun chia seed mucilage/PVA encapsulated with green cardamonmum essential oils: Antioxidant and antibacterial property. Int J Biol Macromol 2020; 161:1-9. [PMID: 32512085 DOI: 10.1016/j.ijbiomac.2020.06.023] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/19/2020] [Accepted: 06/03/2020] [Indexed: 12/23/2022]
Abstract
In this work, the potential of chia seed mucilage (CSM) as a new source of carbohydrate for encapsulation of green cardamonmum Essential oils (GCEOs) was evaluated. 1H NMR spectrum, FTIR spectrum and, SEM image has confirmed the existence of the GCEOs in the nanofibers. The nanofibers of CSM and polyvinyl alcohol have not antibacterial property, while nanofibers containing GCEOs show antibacterial activity against E. coli and S. aureus. Incorporating GCEOs in CSM nanofibers improved the antioxidant of the generated nanofibers. The amount of radical scavenging for the nanofibers containing 16 (mg/ml) of GCEOs was 18% and increasing the GCEOs concentration up to 64 (mg/ml) leads to grow the activity up to 41%. Thus, our studies indicate that nanofiber can be used as a novel antioxidant and antibacterial agent in the food and pharmaceutical industry.
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Affiliation(s)
- Samira Dehghani
- Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Mohammad Noshad
- Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
| | - Saadat Rastegarzadeh
- Department of Chemistry, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Mohammad Hojjati
- Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Ali Fazlara
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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22
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Huang CK, Zhang K, Gong Q, Yu DG, Wang J, Tan X, Quan H. Ethylcellulose-based drug nano depots fabricated using a modified triaxial electrospinning. Int J Biol Macromol 2020; 152:68-76. [DOI: 10.1016/j.ijbiomac.2020.02.239] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/15/2020] [Accepted: 02/21/2020] [Indexed: 01/09/2023]
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23
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Chen D, Narayanan N, Federici E, Yang Z, Zuo X, Gao J, Fang F, Deng M, Campanella OH, Jones OG. Electrospinning Induced Orientation of Protein Fibrils. Biomacromolecules 2020; 21:2772-2785. [DOI: 10.1021/acs.biomac.0c00500] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
| | - Naagarajan Narayanan
- Department of Agricultural and Biological Engineering, Bindley Bioscience Center, Purdue University, 610 Purdue Mall, West Lafayette, Indiana 47907, United States
| | | | - Zhi Yang
- School of Food & Advanced Technology, Massey University, Albany, Auckland 0632, New Zealand
| | - Xiaobing Zuo
- X-ray Science Division, Argonne National Laboratory, 9700 South Cass Avenue, Lemont, Illinois 60439, United States
| | - Jinling Gao
- School of Aeronautics and Astronautics, Purdue University, 701 W Stadium Ave., West Lafayette, Indiana 47907, United States
| | | | - Meng Deng
- Department of Agricultural and Biological Engineering, Bindley Bioscience Center, Purdue University, 610 Purdue Mall, West Lafayette, Indiana 47907, United States
| | - Osvaldo H. Campanella
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, Ohio 43210, United States
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24
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Ricaurte L, Tello-Camacho E, Quintanilla-Carvajal MX. Hydrolysed Gelatin-Derived, Solvent-Free, Electrospun Nanofibres for Edible Applications: Physical, Chemical and Thermal Behaviour. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09608-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Lappa IK, Papadaki A, Kachrimanidou V, Terpou A, Koulougliotis D, Eriotou E, Kopsahelis N. Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications. Foods 2019; 8:E347. [PMID: 31443236 PMCID: PMC6723228 DOI: 10.3390/foods8080347] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/07/2019] [Accepted: 08/10/2019] [Indexed: 12/27/2022] Open
Abstract
Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating "zero waste" processes.
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Affiliation(s)
- Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
- Department of Food and Nutritional Sciences, University of Reading, Berkshire RG6 6AP, UK.
| | - Antonia Terpou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | | | - Effimia Eriotou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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26
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Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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27
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Folate-Functionalized Mesoporous Hollow SnO 2 Nanofibers as a Targeting Drug Carrier to Improve the Antitumor Effect of Paclitaxel for Liver Cancer Therapy. BIOMED RESEARCH INTERNATIONAL 2018; 2018:8526190. [PMID: 30596100 PMCID: PMC6286759 DOI: 10.1155/2018/8526190] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Revised: 10/18/2018] [Accepted: 11/06/2018] [Indexed: 01/04/2023]
Abstract
In this study, we prepared PTX-loaded mesoporous hollow SnO2 nanofibers conjugated with folic acid (SFNFP) for liver cancer therapy. According to SEM and TEM characterization, SFNF showed a mesoporous hollow structure. The average outer diameter was 200 nm, and the wall thickness was 50 nm. The DSC and XRD study showed that PTX in the channels of nanofibers was present in an amorphous state. The in vitro release experiments demonstrated that SFNF could efficiently improve the dissolution rate of PTX. Both in vitro cell experiments and in vivo antitumor experiments showed that SFNFP could efficiently inhibit the growth of liver cancer cells. Therefore, SFNF is a promising targeting antitumor drug delivery carrier.
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28
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A Review on Biopolymer-Based Fibers via Electrospinning and Solution Blowing and Their Applications. FIBERS 2018. [DOI: 10.3390/fib6030045] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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