1
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Wang J, Zhao F, Huang J, Li Q, Yang Q, Ju J. Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases. Crit Rev Food Sci Nutr 2024; 64:6272-6297. [PMID: 36651301 DOI: 10.1080/10408398.2023.2167066] [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: 01/19/2023]
Abstract
Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste.
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Affiliation(s)
- Jindi Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jinglin Huang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qianyu Li
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
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2
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Han L, Zhu J, Jones KL, Yang J, Zhai R, Cao J, Hu B. Fabrication and functional application of zein-based core-shell structures: A review. Int J Biol Macromol 2024; 272:132796. [PMID: 38823740 DOI: 10.1016/j.ijbiomac.2024.132796] [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: 08/25/2023] [Revised: 03/07/2024] [Accepted: 05/29/2024] [Indexed: 06/03/2024]
Abstract
Core-shell structures exhibit a number of distinct absorptive properties that make them attractive tools for use in a range of industrial contexts including pharmaceuticals, biotechnology, cosmetics, and food/agriculture. Several recent studies have focused on the development and fabrication of zein-based core-shell structures for a range of functional material deliveries. However, no recent review article has evaluated the fabrication of such core-shell structures for food-based applications. In this paper, we therefore survey current approaches to fabricating different zein-based platforms including particles, fibers, films, and hydrogels that have appeared in a variety of functionally relevant applications. In addition, we highlight certain challenges and future research directions in this field, thereby providing a novel perspective on zein-based core-shell structures.
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Affiliation(s)
- Lingyu Han
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Junzhe Zhu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Kevin L Jones
- Faculty of Arts, Science and Technology, Wrexham Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, United Kingdom
| | - Jixin Yang
- Faculty of Arts, Science and Technology, Wrexham Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, United Kingdom
| | - Ruiyi Zhai
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Jijuan Cao
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China.
| | - Bing Hu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China.
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3
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Saini A, Kaur R, Kumar S, Saini RK, Kashyap B, Kumar V. New horizon of rosehip seed oil: Extraction, characterization for its potential applications as a functional ingredient. Food Chem 2024; 437:137568. [PMID: 37918157 DOI: 10.1016/j.foodchem.2023.137568] [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: 05/30/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 11/04/2023]
Abstract
In recent years, rosehip is gaining more attention due to its high nutritional and medicinal value. Rosehip seeds usually discarded as waste, contain oil with high bioactive potential. These nutritional properties recommend the use of rosehip seed oil (RSO) to develop innovative food, pharma, and cosmetic products. In this review, different conventional and novel technologies for the extraction of RSO in terms of optimized conditions for better extraction of oil are discussed. In the lateral section of the manuscript, the detailed composition and biological activities of RSO are reviewed. Finally, a glimpse of the recent applications in the food, pharmaceutical, and cosmetic industry are provided. This review could provide a comprehensive understanding of the value of RSO and promote its nutrition research and commercial product development.
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Affiliation(s)
- Aadisha Saini
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India
| | - Ramandeep Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India.
| | - Satish Kumar
- Department of Food Science and Technology, Dr. YS Parmar University of Horticulture and Forestry, Nauni, Solan - 173 230 (HP), India
| | - Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul 143-701, Republic of Korea
| | - Bharati Kashyap
- Department of Floriculture and Landscaping, Dr. YS Parmar University of Horticulture and Forestry, Nauni, Solan - 173 230 (HP), India
| | - Vikas Kumar
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India.
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4
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Nejatian M, Ghandehari Yazdi AP, Fattahi R, Saberian H, Bazsefidpar N, Assadpour E, Jafari SM. Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review. Int J Biol Macromol 2024; 260:129548. [PMID: 38246446 DOI: 10.1016/j.ijbiomac.2024.129548] [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: 07/22/2023] [Revised: 01/06/2024] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
Linoleic acid and α-linolenic acid are the only essential fatty acids (EFAs) known to the human body. Other fatty acids (FAs) of the omega-6 and omega-3 families originate from linoleic acid and α-linolenic acid, respectively, by the biological processes of elongation and desaturation. In diets with low fish consumption or vegetarianism, these FAs play an exclusive role in providing two crucial FAs for maintaining our body's vital functions; docosahexaenoic acid and arachidonic acid. However, these polyunsaturated FAs are inherently sensitive to oxidation, thereby adversely affecting the storage stability of oils containing them. In this study, we reviewed encapsulation as one of the promising solutions to increase the stability of EFAs. Accordingly, five main encapsulation techniques could be classified: (i) spray drying, (ii) freeze drying, (iii) emulsification, (iv) liposomal entrapment, and (v) other methods, including electrospinning/spraying, complex coacervation, etc. Among these, spray drying was the frequently applied technique for encapsulation of EFAs, followed by freeze dryers. In addition, maltodextrin and gum Arabic were the main wall materials in carriers. Paying attention to industrial scalability and lower cost of the encapsulation process by the other methods are the important aspects that should be given more attention in the future.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Amir Pouya Ghandehari Yazdi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran.
| | - Reza Fattahi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Nooshin Bazsefidpar
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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5
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Aghababaei F, McClements DJ, Martinez MM, Hadidi M. Electrospun plant protein-based nanofibers in food packaging. Food Chem 2024; 432:137236. [PMID: 37657333 DOI: 10.1016/j.foodchem.2023.137236] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 07/22/2023] [Accepted: 08/20/2023] [Indexed: 09/03/2023]
Abstract
Electrospinning is a relatively simple technology capable to produce nano- and micron-scale fibers with different properties depending on the electrospinning conditions. This review critically investigates the fabrication of electrospun plant protein nanofibers (EPPNFs) that can be used in food and food packaging applications. Recent progress in the development and optimization of electrospinning techniques for production of EPPNFs is discussed. Finally, current challenges to the implementation of EPPNFs in food and food packaging applications are highlighted, including potential safety and scalability issues. The production of plant protein nanofibers and microfibers is likely to increase in the future as many industries wish to replace synthetic materials with more sustainable, renewable, and environmentally friendly biopolymers. It is therefore likely that EPPNFs will find increasing applications in various fields including active food packaging and drug delivery.
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Affiliation(s)
- Fatemeh Aghababaei
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO-UAB, XIA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, UAB-Campus, 08193 Bellaterra, Spain
| | | | - Mario M Martinez
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain.
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6
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Weng J, Zou Y, Zhang Y, Zhang H. Stable encapsulation of camellia oil in core-shell zein nanofibers fabricated by emulsion electrospinning. Food Chem 2023; 429:136860. [PMID: 37478611 DOI: 10.1016/j.foodchem.2023.136860] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 07/08/2023] [Accepted: 07/10/2023] [Indexed: 07/23/2023]
Abstract
This study aimed to develop core-shell nanofibers by emulsion electrospinning using zein-stabilized emulsions to encapsulate camellia oil effectively. The increasing oil volume fraction (φ from 10% to 60%) increased the apparent viscosity and average droplet size of emulsions, resulting in the average diameter of electrospun fibers increasing from 124.5 nm to 286.2 nm. The oil droplets as the core were randomly distributed in fibers in the form of beads, and the core-shell structure of fibers was observed in TEM images. FTIR indicated that hydrogen bond interactions occurred between zein and camellia oil molecules. The increasing oil volume fraction enhanced the thermal stability, hydrophobicity, and water stability of electrospun nanofiber films. The core-shell nanofibers with 10%, 20%, 40%, and 60% camellia oil showed encapsulation efficiency of 78.53%, 80.25%, 84.52%, and 84.39%, respectively, and had good storage stability. These findings contribute to developing zein-based core-shell electrospun fibers to encapsulate bioactive substances.
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Affiliation(s)
- Junjie Weng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yucheng Zou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yipeng Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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7
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Shen C, Yang Z, Wu D, Chen K. The preparation, resources, applications, and future trends of nanofibers in active food packaging: a review. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37216478 DOI: 10.1080/10408398.2023.2214819] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Active packaging is a novel strategy for maintaining the shelf life of products and ensuring their safety, freshness, and integrity that has emerged with the consumer demand for safer, healthier, and higher quality food. Nanofibers have received a lot of attention for the application in active food packaging due to their high specific surface area, high porosity, and high loading capacity of active substances. Three common methods (electrospinning, solution blow spinning, and centrifugal spinning) for the preparation of nanofibers in active food packaging and their influencing parameters are presented, and advantages and disadvantages between these methods are compared. The main natural and synthetic polymeric substrate materials for the nanofiber preparation are discussed; and the application of nanofibers in active packaging is elaborated. The current limitations and future trends are also discussed. There have been many studies on the preparation of nanofibers using substrate materials from different sources for active food packaging. However, most of these studies are still in the laboratory research stage. Solving the issues of preparation efficiency and cost of nanofibers is the key to their application in commercial food packaging.
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Affiliation(s)
- Chaoyi Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P.R. China
| | - Zhichao Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P.R. China
| | - Di Wu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P.R. China
- College of Agriculture & Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, P.R. China
| | - Kunsong Chen
- College of Agriculture & Biotechnology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, P.R. China
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8
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Azarshah A, Moosavi-Nasab M, Khorram M, Babaei S, Oliyaei N. Characterization of the produced electrospun fish gelatin nanofiber containing fucoxanthin. Food Sci Biotechnol 2023; 32:329-339. [PMID: 36778089 PMCID: PMC9905401 DOI: 10.1007/s10068-022-01197-7] [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: 05/08/2022] [Revised: 09/04/2022] [Accepted: 10/25/2022] [Indexed: 11/06/2022] Open
Abstract
This study aims to prepare fish gelatin nanofibers extracted from fish waste by using electrospinning method and its encapsulation with fucoxanthin extracted from macroalgae Sargassum angustifolium. Four concentrations of gelatin and two concentrations of fucoxanthin were used under different voltage for preparing the nanofibers. The optimal conditions for producing the nanofibers were considered as 30%, 10 cm, 12 kV, and 5% for fish gelatin concentration, distance, voltage, and fucoxanthin, respectively. The average thickness of nanofibers was estimated 198 ± 0.073 nm. The FTIR results confirmed the presence of functional groups between fucoxanthin and gelatin. The loading efficiency of fucoxanthin in nanofibers and the free radical scavenging of DPPH were calculated 91% and 62%, respectively. Further, these nanofibers showed the antibacterial properties against bacteria. Based on the results, the fish gelatin nanofibers containing fucoxanthin can be proposed as a suitable coating for using in the food packaging industry.
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Affiliation(s)
- Aida Azarshah
- Department of Food Science and Technology, School of Agriculture, Shiraz University, P.O. BOX: 7144113131, Shiraz, Iran
- Seafood Processing Research Center, School of Agriculture, Shiraz University, P.O. BOX: 7144113131, Shiraz, Iran
| | - Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, P.O. BOX: 7144113131, Shiraz, Iran
- Seafood Processing Research Center, School of Agriculture, Shiraz University, P.O. BOX: 7144113131, Shiraz, Iran
| | - Mohammad Khorram
- Department of Gas Engineering, School of Chemical and Petroleum Engineering, Shiraz University, Shiraz, Iran
| | - Sedigheh Babaei
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Iran
- Seafood Processing Research Center, School of Agriculture, Shiraz University, P.O. BOX: 7144113131, Shiraz, Iran
| | - Najmeh Oliyaei
- Department of Food Science and Technology, School of Agriculture, Shiraz University, P.O. BOX: 7144113131, Shiraz, Iran
- Seafood Processing Research Center, School of Agriculture, Shiraz University, P.O. BOX: 7144113131, Shiraz, Iran
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9
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Preparation and physicochemical effects of zein nanofiber membrane encapsulated with citral/HP-β-CD inclusion complex and its application on cheese. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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10
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Zhang Y, Guo J, Guan F, Tian J, Li Z, Zhang S, Zhao M. Preparation and numerical simulation of food gum electrospun nanofibers. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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11
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Rezazadeh A, Moghaddas Kia E, Hamishehkar H, Kafil Gazi Jahani B, Ghasempour Z. Capsaicin-incorporated zein electrospun nanofibers: Characterization and release behavior. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Electrospun functional polymeric nanofibers for active food packaging: A review. Food Chem 2022; 391:133239. [DOI: 10.1016/j.foodchem.2022.133239] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 04/27/2022] [Accepted: 05/15/2022] [Indexed: 12/13/2022]
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13
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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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14
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Subroto E, Andoyo R, Indiarto R, Wulandari E, Wadhiah EFN. Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:nano12173054. [PMID: 36080090 PMCID: PMC9457851 DOI: 10.3390/nano12173054] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/27/2022] [Accepted: 08/31/2022] [Indexed: 06/05/2023]
Abstract
Ferrous sulfate is one type of iron that is commonly used in iron supplementation and fortification in food products, but it has low stability and an unfavorable flavor, causing its use to be limited. Encapsulation in a solid lipid nanoparticle (SLN) system is one technology that offers stable active compound protection and a good delivery system; however, a solid lipid matrix should be selected which has good health effects, such as glycerol monolaurate or monolaurin. The purpose of this study was to obtain SLN-ferrous sulfate based on stearic acid and fat rich in monolaurin. SLN-Ferrous sulfate was synthesized at various concentrations of monolaurin-rich fat (20%; 30%; 40% w/w lipid) and various concentrations of ferrous sulfate (5%; 10%; 15% w/w lipid). The results showed that the use of monolaurin-rich fat 40% w/w lipid and 15% w/w ferrous sulfate produced the best characteristics with high entrapment efficiency and loading capacity of 0.06%. The Z-average value of SLN was 292.4 nm with a polydispersity index (PI) of 1.03. SLN-ferrous sulfate showed a spherical morphology, where the Fe trapped in the SLN was evenly dispersed in the lipid matrix to form a nanosphere system. Preparation of SLN-ferrous sulfate by double emulsion method based on stearic acid and fat rich in monolaurin effectively encapsulated ferrous sulfate with high entrapment efficiency and good physicochemical properties.
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15
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Jiang W, Zhao P, Song W, Wang M, Yu DG. Electrospun Zein/Polyoxyethylene Core-Sheath Ultrathin Fibers and Their Antibacterial Food Packaging Applications. Biomolecules 2022; 12:1110. [PMID: 36009003 PMCID: PMC9405609 DOI: 10.3390/biom12081110] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/03/2022] [Accepted: 08/11/2022] [Indexed: 02/06/2023] Open
Abstract
The purpose of this work is to develop a novel ultrathin fibrous membrane with a core-sheath structure as antibacterial food packaging film. Coaxial electrospinning was exploited to create the core-sheath structure, by which the delivery regulation of the active substance was achieved. Resveratrol (RE) and silver nanoparticles (AgNPs) were loaded into electrospun zein/polyethylene oxide ultrathin fibers to ensure a synergistic antibacterial performance. Under the assessments of a scanning electron microscope and transmission electron microscope, the ultrathin fiber was demonstrated to have a fine linear morphology, smooth surface and obvious core-sheath structure. X-ray diffraction and Fourier transform infrared analyses showed that RE and AgNPs coexisted in the ultrathin fibers and had good compatibility with the polymeric matrices. The water contact angle experiments were conducted to evaluate the hydrophilicity and hygroscopicity of the fibers. In vitro dissolution tests revealed that RE was released in a sustained manner. In the antibacterial experiments against Staphylococcus aureus and Escherichia coli, the diameters of the inhibition zone of the fiber were 8.89 ± 0.09 mm and 7.26 ± 0.10 mm, respectively. Finally, cherry tomatoes were selected as the packaging object and packed with fiber films. In a practical application, the fiber films effectively reduced the bacteria and decreased the quality loss of cherry tomatoes, thereby prolonging the fresh-keeping period of cherry tomatoes to 12 days. Following the protocols reported here, many new food packaging films can be similarly developed in the future.
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Affiliation(s)
- Wenlai Jiang
- School of Materials & Chemistry, University of Shanghai for Science & Technology, Shanghai 200093, China
| | - Ping Zhao
- School of Materials & Chemistry, University of Shanghai for Science & Technology, Shanghai 200093, China
| | - Wenliang Song
- School of Materials & Chemistry, University of Shanghai for Science & Technology, Shanghai 200093, China
| | - Menglong Wang
- School of Materials & Chemistry, University of Shanghai for Science & Technology, Shanghai 200093, China
| | - Deng-Guang Yu
- School of Materials & Chemistry, University of Shanghai for Science & Technology, Shanghai 200093, China
- Shanghai Engineering Technology Research Center for High-Performance Medical Device Materials, Shanghai 200093, China
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16
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Chacha JS, Ofoedu CE, Xiao K. Essential
Oil‐Based
Active
Polymer‐Based
Packaging System: A Review on its Effect on the Antimicrobial, Antioxidant, and Sensory Properties of Beef and Chicken Meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Agroprocessing School of Engineering and Technology Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu Morogoro Tanzania
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Imo State Owerri Nigeria
| | - Kaijun Xiao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
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17
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Encapsulation of β-carotene into food-grade nanofibers via coaxial electrospinning of hydrocolloids: Enhancement of oxidative stability and photoprotection. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Atilgan MR, Bayraktar O. Enhancing shelf life and functionality of food matrices by utilization of natural compounds. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Oguz Bayraktar
- Faculty of Engineering, Department of Bioengineering Ege University Izmir Turkey
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19
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Fayaz G, Soleimanian Y, Mhamadi M, Turgeon SL, Khalloufi S. The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review. Compr Rev Food Sci Food Saf 2022; 21:2149-2199. [DOI: 10.1111/1541-4337.12934] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 12/04/2021] [Accepted: 02/05/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Goly Fayaz
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Yasamin Soleimanian
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Mmadi Mhamadi
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Sylvie L. Turgeon
- Institute of Nutrition and Functional Foods Laval University Québec Canada
- Food Science Department Laval University Québec Canada
| | - Seddik Khalloufi
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
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20
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Song Z, Liu H, Huang A, Zhou C, Hong P, Deng C. Collagen/zein electrospun films incorporated with gallic acid for tilapia (Oreochromis niloticus) muscle preservation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110860] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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21
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CEYLAN Z, BUDAMA KİLİNC Y, YILMAZ A, ÜNAL K, ÖZDENİR B. Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat. JOURNAL OF THE TURKISH CHEMICAL SOCIETY, SECTION A: CHEMISTRY 2022. [DOI: 10.18596/jotcsa.1022787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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22
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Ghasemi M, Miri MA, Najafi MA, Tavakoli M, Hadadi T. Encapsulation of Cumin essential oil in zein electrospun fibers: Characterization and antibacterial effect. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01268-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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23
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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: 1] [Impact Index Per Article: 0.3] [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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24
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Antibacterial Properties of Coaxial Spinning Membrane of Methyl ferulate/zein and Its Preservation Effect on Sea Bass. Foods 2021; 10:foods10102385. [PMID: 34681434 PMCID: PMC8535954 DOI: 10.3390/foods10102385] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 09/14/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Methyl ferulate is a new natural antibacterial agent with strong activity and low toxicity. It has good application prospects in food preservation. In this paper, the antibacterial activity of methyl ferulate against Shigella putrefaciens was verified, and it was embedded into zein by electrospinning technology to prepare fiber membranes. The addition of methyl ferulate could improve the tensile strength of zein fiber membrane and decrease the crystallinity of the membrane, which was mainly a physical combination. The fiber membrane improved the thermal stability of methyl ferulate. The water contact angle (WCA) decreased to 54.85°. The results showed that methyl ferulate in fiber membrane could be released slowly, gradually exerting its antibacterial activity. After coating perch with methyl ferulate/zein fiber membrane, the growth of microorganisms in perch meat was inhibited, and the pH value and total volatile basic nitrogen (TVB-N)content were effectively increased. In a word, methyl ferulate had antibacterial activity in the fiber film, which was able to achieve a sustained release effect in the process of fish packaging, prolonging its antibacterial activity, and having preservation effect on sea bass; thus, it could be used in food packaging.
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25
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Charles APR, Jin TZ, Mu R, Wu Y. Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:6027-6056. [PMID: 34435448 DOI: 10.1111/1541-4337.12827] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 07/14/2021] [Accepted: 07/26/2021] [Indexed: 12/21/2022]
Abstract
The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food's quality, safety, and shelf-life. Through electrospinning and electrospray, fibers and particles are encapsulated with bioactive compounds for active packaging applications. Understanding the principle behind electrohydrodynamics provides fundamentals in modulating the material's physicochemical properties based on the operating parameters. This review provides a deep understanding of electrospray and electrospinning, along with their advantages and recent innovations, from food packaging perspectives. The natural polymers suitable for developing active packaging films and coatings through electrohydrodynamics are intensely focused. The critical properties of the packaging system are discussed with characterization techniques. Furthermore, the limitations and prospects for natural polymers and electrohydrodynamic processing in active packaging are summarized.
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Affiliation(s)
- Anto Pradeep Raja Charles
- Food and Animal Sciences Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, Tennessee, USA
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
| | - Richard Mu
- Interdisciplinary Graduate Engineering Research Institute, Tennessee State University, Nashville, Tennessee, USA
| | - Ying Wu
- Food and Animal Sciences Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, Tennessee, USA
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26
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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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27
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Mehta P, Rasekh M, Patel M, Onaiwu E, Nazari K, Kucuk I, Wilson PB, Arshad MS, Ahmad Z, Chang MW. Recent applications of electrical, centrifugal, and pressurised emerging technologies for fibrous structure engineering in drug delivery, regenerative medicine and theranostics. Adv Drug Deliv Rev 2021; 175:113823. [PMID: 34089777 DOI: 10.1016/j.addr.2021.05.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 05/11/2021] [Accepted: 05/31/2021] [Indexed: 12/16/2022]
Abstract
Advancements in technology and material development in recent years has led to significant breakthroughs in the remit of fiber engineering. Conventional methods such as wet spinning, melt spinning, phase separation and template synthesis have been reported to develop fibrous structures for an array of applications. However, these methods have limitations with respect to processing conditions (e.g. high processing temperatures, shear stresses) and production (e.g. non-continuous fibers). The materials that can be processed using these methods are also limited, deterring their use in practical applications. Producing fibrous structures on a nanometer scale, in sync with the advancements in nanotechnology is another challenge met by these conventional methods. In this review we aim to present a brief overview of conventional methods of fiber fabrication and focus on the emerging fiber engineering techniques namely electrospinning, centrifugal spinning and pressurised gyration. This review will discuss the fundamental principles and factors governing each fabrication method and converge on the applications of the resulting spun fibers; specifically, in the drug delivery remit and in regenerative medicine.
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Affiliation(s)
- Prina Mehta
- Leicester School of Pharmacy, De Montfort University, Leicester LE1 9BH, UK
| | - Manoochehr Rasekh
- College of Engineering, Design and Physical Sciences, Brunel University London, Middlesex UB8 3PH, UK
| | - Mohammed Patel
- Leicester School of Pharmacy, De Montfort University, Leicester LE1 9BH, UK
| | - Ekhoerose Onaiwu
- Leicester School of Pharmacy, De Montfort University, Leicester LE1 9BH, UK
| | - Kazem Nazari
- Leicester School of Pharmacy, De Montfort University, Leicester LE1 9BH, UK
| | - I Kucuk
- Institute of Nanotechnology, Gebze Technical University, 41400 Gebze, Turkey
| | - Philippe B Wilson
- School of Animal, Rural and Environmental Sciences, Nottingham Trent University, Brackenhurst Campus, Southwell NG25 0QF, UK
| | | | - Zeeshan Ahmad
- Leicester School of Pharmacy, De Montfort University, Leicester LE1 9BH, UK
| | - Ming-Wei Chang
- Nanotechnology and Integrated Bioengineering Centre, University of Ulster, Jordanstown Campus, Newtownabbey, Northern Ireland BT37 0QB, UK.
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28
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Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11135778] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent efficacy of EOs, they have not been widely used in the food industry due to some major intrinsic barriers, such as low water solubility, bioavailability, volatility, and stability in food systems. Recent advances in nanotechnology have the potential to address these existing barriers in order to use EOs as preservatives in food systems at low doses. Thus, in this review, we explored the latest advances of using natural actives as antimicrobial agents and the different strategies for nanoencapsulation used for this purpose. The state of the art concerning the antibacterial properties of EOs will be summarized, and the main latest applications of nanoencapsulated antimicrobial agents in food systems will be presented. This review should help researchers to better choose the most suitable encapsulation techniques and materials.
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29
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Velásquez E, Patiño Vidal C, Rojas A, Guarda A, Galotto MJ, López de Dicastillo C. Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques. Compr Rev Food Sci Food Saf 2021; 20:3388-3403. [PMID: 34118127 DOI: 10.1111/1541-4337.12777] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 04/09/2021] [Accepted: 04/23/2021] [Indexed: 12/17/2022]
Abstract
Currently, reducing packaging plastic waste and food losses are concerning topics in the food packaging industry. As an alternative for these challenges, antimicrobial and antioxidant materials have been developed by incorporating active agents (AAs) into biodegradable polymers to extend the food shelf life. In this context, developing biodegradable active materials based on polylactic acid (PLA) and natural compounds are a great alternative to maintain food safety and non-toxicity of the packaging. AAs, such as essential oils and polyphenols, have been added mainly as antimicrobial and antioxidant natural compounds in PLA packaging. In this review, current techniques used to develop active PLA packaging films were described in order to critically compare their feasibility, advantages, limitations, and relevant processing aspects. The analysis was focused on the processing conditions, such as operation variables and stages, and factors related to the AAs, such as their concentrations, weight losses during processing, and incorporation technique, among others. Recent developments of active PLA-based monolayers and bi- or multilayer films were also considered. In addition, patents on inventions and technologies on active PLA-based films for food packaging were reviewed. This review highlights that the selection of the processing technique and conditions to obtain active PLA depends on the type of the AA regarding its volatility, solubility, and thermosensitivity.
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Affiliation(s)
- Eliezer Velásquez
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Cristian Patiño Vidal
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Adrián Rojas
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Technological Faculty, Food Science and Technology Department, University of Santiago of Chile (USACH), Santiago, Chile
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30
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Rathore P, Schiffman JD. Beyond the Single-Nozzle: Coaxial Electrospinning Enables Innovative Nanofiber Chemistries, Geometries, and Applications. ACS APPLIED MATERIALS & INTERFACES 2021; 13:48-66. [PMID: 33356093 DOI: 10.1021/acsami.0c17706] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
With an ever increasing scientific, technological, and industrial interest in high surface area, porous nanofiber mats, electrospinning has emerged as a popular method to produce fibrous assemblies for use across biomedical, energy, and environmental applications. However, not all precursor solutions nor complex geometries can be easily fabricated using the traditional single-nozzle apparatus. Therefore, coaxial electrospinning, a modified version of electrospinning that features a concentrically aligned dual nozzle, has been developed. This review will first describe the mechanism of electrospinning two precursor solutions simultaneously and the operational parameters that need to be optimized to fabricate continuous fibers. Modifications that can be made to the coaxial electrospinning process, which enable the fabrication of uniform fibers with improved properties, as well as the fabrication of fibers that are hollow, functionalized, and from "nonspinnable precursors" will be discussed as a means of promoting the advantages of using a coaxial setup. Examples of how coaxially electrospun nanofibers are employed in diverse applications will be provided throughout this review. We conclude with a timely discussion about the current limitations and challenges of coaxial electrospinning.
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Affiliation(s)
- Prerana Rathore
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, Massachusetts 01003-9303, United States
| | - Jessica D Schiffman
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, Massachusetts 01003-9303, United States
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31
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Karim M, Fathi M, Soleimanian-Zad S. Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110140] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Federici E, Selling GW, Campanella OH, Jones OG. Incorporation of Plasticizers and Co-proteins in Zein Electrospun Fibers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14610-14619. [PMID: 33231434 DOI: 10.1021/acs.jafc.0c03532] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
As a means to alter the physical properties of electrospun zein fibers, plasticizers (glycerol, lactic acid, and oleic acid) or co-proteins (casein, whey protein, rice protein) were mixed with zein using the solvents acetic acid or aqueous ethanol with or without sodium hydroxide. Incorporating plasticizers or co-proteins had a negligible impact on solution viscosity, solution surface tension, and fiber formation, although electron microscopy of fiber mats showed an increase in bead formation with added co-proteins. Gel electrophoresis identified casein and whey protein in spun mats. Infrared spectra demonstrated the inclusion of plasticizers in fiber mats. Glycerol, lactic acid, and oleic acid reduced the glass transition temperature of bulk fibers. Nanoindentation tests of individual fibers found reduced Young's moduli with added lactic or oleic acids but increased moduli with added casein. Thus, electrospinning zein with food-grade plasticizers or proteins physically modifies fibers, yet incorporating significant protein quantities remains a challenge.
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Affiliation(s)
- Enrico Federici
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
- Whistler Carbohydrate Research Center, Philip E. Nelson Hall of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States
| | - Gordon W Selling
- Plant Polymer Research Unit, National Center for Agricultural Utilization Research, USDA/Agricultural Research Service, 1815 North University Street, Peoria, Illinois 61604, United States
| | - Osvaldo H Campanella
- Whistler Carbohydrate Research Center, Philip E. Nelson Hall of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States
- Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, United States
| | - Owen G Jones
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
- Whistler Carbohydrate Research Center, Philip E. Nelson Hall of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States
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33
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Encapsulation of carvacrol into ultrafine fibrous zein films via electrospinning for active packaging. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100581] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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34
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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: 76] [Impact Index Per Article: 19.0] [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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35
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Dos Santos DM, Correa DS, Medeiros ES, Oliveira JE, Mattoso LHC. Advances in Functional Polymer Nanofibers: From Spinning Fabrication Techniques to Recent Biomedical Applications. ACS APPLIED MATERIALS & INTERFACES 2020; 12:45673-45701. [PMID: 32937068 DOI: 10.1021/acsami.0c12410] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Functional polymeric micro-/nanofibers have emerged as promising materials for the construction of structures potentially useful in biomedical fields. Among all kinds of technologies to produce polymer fibers, spinning methods have gained considerable attention. Herein, we provide a recent review on advances in the design of micro- and nanofibrous platforms via spinning techniques for biomedical applications. Specifically, we emphasize electrospinning, solution blow spinning, centrifugal spinning, and microfluidic spinning approaches. We first introduce the fundamentals of these spinning methods and then highlight the potential biomedical applications of such micro- and nanostructured fibers for drug delivery, tissue engineering, regenerative medicine, disease modeling, and sensing/biosensing. Finally, we outline the current challenges and future perspectives of spinning techniques for the practical applications of polymer fibers in the biomedical field.
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Affiliation(s)
- Danilo M Dos Santos
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, São Carlos, São Paulo, Brazil
| | - Daniel S Correa
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, São Carlos, São Paulo, Brazil
| | - Eliton S Medeiros
- Materials and Biosystems Laboratory (LAMAB), Department of Materials Engineering (DEMAT), Federal University of Paraíba (UFPB), Cidade Universitária, 58.051-900, João Pessoa, Paraiba, Brazil
| | - Juliano E Oliveira
- Department of Engineering, Federal University of Lavras (UFLA), 37200-900, Lavras, Minas Gerais, Brazil
| | - Luiz H C Mattoso
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, São Carlos, São Paulo, Brazil
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Castro Coelho S, Nogueiro Estevinho B, Rocha F. Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying - A review. Food Chem 2020; 339:127850. [PMID: 32861932 DOI: 10.1016/j.foodchem.2020.127850] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 07/20/2020] [Accepted: 08/14/2020] [Indexed: 02/07/2023]
Abstract
Nowadays the world population has been more conscious about healthy food products based on bioactive ingredients in order to protect against diseases and to develop healthy diets. Emerging electrohydrodynamic techniques have been object of interest in the scientific community as well as in the industry. In fact, electrospinning and electrospraying methods are promising techniques to fabricate delivery vehicles. These vehicles present structural and functional benefits for encapsulation of bioactive ingredients. They can be used in several food and nutraceutical matrices, protecting the ingredients from environmental conditions. They can also enhance biomolecules bioavailability and controlled release, at the same time that improve the product's shelf life. This review provides the recent state of art for electrospinning/electrospraying techniques. It highlights the crucial parameters that influence these techniques. Further, the recent studies of vitamins encapsulation for applications in functional foods and nutraceuticals fields are summarized. Electrosprayed particles/electrospun fibres are easily produced and present suitable physico-chemical characteristics to encapsulate bioactives to improve the functional foods.
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Affiliation(s)
- Sílvia Castro Coelho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Berta Nogueiro Estevinho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - Fernando Rocha
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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Mohammadi M, Jafari SM, Hamishehkar H, Ghanbarzadeh B. Phytosterols as the core or stabilizing agent in different nanocarriers. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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38
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Liu H, Gough CR, Deng Q, Gu Z, Wang F, Hu X. Recent Advances in Electrospun Sustainable Composites for Biomedical, Environmental, Energy, and Packaging Applications. Int J Mol Sci 2020; 21:E4019. [PMID: 32512793 PMCID: PMC7312508 DOI: 10.3390/ijms21114019] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 06/01/2020] [Accepted: 06/02/2020] [Indexed: 12/13/2022] Open
Abstract
Electrospinning has gained constant enthusiasm and wide interest as a novel sustainable material processing technique due to its ease of operation and wide adaptability for fabricating eco-friendly fibers on a nanoscale. In addition, the device working parameters, spinning solution properties, and the environmental factors can have a significant effect on the fibers' morphology during electrospinning. This review summarizes the newly developed principles and influence factors for electrospinning technology in the past five years, including these factors' interactions with the electrospinning mechanism as well as its most recent applications of electrospun natural or sustainable composite materials in biology, environmental protection, energy, and food packaging materials.
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Affiliation(s)
- Hao Liu
- Center of Analysis and Testing, Nanjing Normal University, Nanjing 210023, China; (H.L.); (Q.D.)
- School of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, China;
| | - Christopher R. Gough
- Department of Physics and Astronomy, Rowan University, Glassboro, NJ 08028, USA;
- Department of Chemistry and Biochemistry, Rowan University, Glassboro, NJ 08028, USA
| | - Qianqian Deng
- Center of Analysis and Testing, Nanjing Normal University, Nanjing 210023, China; (H.L.); (Q.D.)
- School of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, China;
| | - Zhenggui Gu
- School of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, China;
| | - Fang Wang
- Center of Analysis and Testing, Nanjing Normal University, Nanjing 210023, China; (H.L.); (Q.D.)
- School of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, China;
| | - Xiao Hu
- Department of Physics and Astronomy, Rowan University, Glassboro, NJ 08028, USA;
- Department of Biomedical Engineering, Rowan University, Glassboro, NJ 08028, USA
- Department of Molecular and Cellular Biosciences, Rowan University, Glassboro, NJ 08028, USA
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Rostamabadi H, Assadpour E, Tabarestani HS, Falsafi SR, Jafari SM. Electrospinning approach for nanoencapsulation of bioactive compounds; recent advances and innovations. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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40
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Göksen G, Fabra MJ, Ekiz HI, López-Rubio A. Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107133] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bharathi S, Leena M, Moses J, Anandharamakrishnan C. Nanofibre‐based bilayer biopolymer films: enhancement of antioxidant activity and potential for food packaging application. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14492] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- S.K.V. Bharathi
- Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology Thanjavur India
| | - M.M. Leena
- Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology Thanjavur India
| | - J.A. Moses
- Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology Thanjavur India
| | - C. Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology Thanjavur India
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42
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Topuz F, Uyar T. Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications. Food Res Int 2020; 130:108927. [DOI: 10.1016/j.foodres.2019.108927] [Citation(s) in RCA: 81] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 12/07/2019] [Accepted: 12/15/2019] [Indexed: 12/19/2022]
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Jia X, Yang N, Qi X, Chen L, Zhao Y. Adsorptive removal of cholesterol by biodegradable zein-graft-β-cyclodextrin film. Int J Biol Macromol 2020; 155:293-304. [PMID: 32224171 DOI: 10.1016/j.ijbiomac.2020.03.193] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 03/19/2020] [Accepted: 03/22/2020] [Indexed: 12/16/2022]
Abstract
A novel bio-based zein-graft-β-cyclodextrin film was synthesized for cholesterol adsorption at room temperature. Immobilization of β-cyclodextrin (β-CD) to zein was achieved by the Maillard reaction and the zein-graft-β-CD powders showed higher glass transition temperature and higher solubility in water. Zein-graft-β-CD films, prepared by solvent evaporation casting, showed excellent capacity for cholesterol adsorption. The F1:1 has the best adsorption properties, and the maximum adsorption capacity can reach 5.70 ± 0.56 mg cholesterol/g film. The adsorption cholesterol mechanism of zein-graft-β-CD film was correspond to the pseudo-first order kinetic model. In addition, the zein-graft-β-CD film retained an adsorption capacity of 3.10 ± 0.89 mg cholesterol/g film after three reuses. Using composite enzyme (1 mg/mL papain and 1 mg/mL amylase), the film (F1:1) degradation reached 98.81% in 1 week. These results suggest that zein-graft-β-CD film has potential as a nature-based adsorbent for cholesterol adsorption and could be used in the food industry.
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Affiliation(s)
- Xuemeng Jia
- State Key Laboratory of Separation Membranes and Membrane Processes, National Center for International Joint Research on Separation Membranes, Tiangong University, Tianjin 300387, China
| | - Ning Yang
- State Key Laboratory of Separation Membranes and Membrane Processes, National Center for International Joint Research on Separation Membranes, Tiangong University, Tianjin 300387, China.
| | - Xuchao Qi
- State Key Laboratory of Separation Membranes and Membrane Processes, National Center for International Joint Research on Separation Membranes, Tiangong University, Tianjin 300387, China
| | - Li Chen
- State Key Laboratory of Separation Membranes and Membrane Processes, National Center for International Joint Research on Separation Membranes, Tiangong University, Tianjin 300387, China.
| | - Yiping Zhao
- State Key Laboratory of Separation Membranes and Membrane Processes, National Center for International Joint Research on Separation Membranes, Tiangong University, Tianjin 300387, China
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44
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Natural anti-aging skincare: role and potential. Biogerontology 2020; 21:293-310. [PMID: 32162126 DOI: 10.1007/s10522-020-09865-z] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 02/22/2020] [Indexed: 12/18/2022]
Abstract
The deterioration of the skin morphology and physiology is the first and earliest obvious harbinger of the aging process which is progressively manifested with increasing age. Such deterioration affects the vital functions of the skin such as homeodynamic regulation of body temperature, fluid balance, loss of electrolytes and proteins, production of vitamin D, waste removal, immune surveillance, sensory perception, and protection of other organs against deleterious environmental factors. There are, however, harmful chemicals and toxins found in everyday cosmetics that consumers are now aware of. Thus, the natural beauty industry is on the rise with innovative technology and high-performance ingredients as more consumers demand healthier options. Therefore, the aims of this review are to give some critical insights to the effects of both intrinsic and extrinsic factors on excessive or premature skin aging and to elaborate on the relevance of natural beauty and natural anti-aging skincare approaches that will help consumers, scientists and entrepreneurs make the switch. Our recent investigations have shown the potential and relevance of identifying more resources from our rich natural heritage from various plant sources such as leaves, fruits, pomace, seeds, flowers, twigs and so on which can be explored for natural anti-aging skincare product formulations. These trending narratives have started to gain traction among researchers and consumers owing to the sustainability concern and impact of synthetic ingredients on human health and the environment. The natural anti-aging ingredients, which basically follow hormetic pathways, are potentially useful as moisturizing agents; barrier repair agents; antioxidants, vitamins, hydroxy acids, skin lightening agents, anti-inflammatory ingredients, and sunblock ingredients.
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45
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Jhuang JR, Lin SB, Chen LC, Lou SN, Chen SH, Chen HH. Development of immobilized laccase-based time temperature indicator by electrospinning zein fiber. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100436] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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46
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Zhang C, Li Y, Wang P, Zhang H. Electrospinning of nanofibers: Potentials and perspectives for active food packaging. Compr Rev Food Sci Food Saf 2020; 19:479-502. [DOI: 10.1111/1541-4337.12536] [Citation(s) in RCA: 151] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 11/20/2019] [Accepted: 12/16/2019] [Indexed: 02/07/2023]
Affiliation(s)
- Cen Zhang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Yang Li
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Peng Wang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Hui Zhang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang University Hangzhou China
- Ningbo Research InstituteZhejiang University Ningbo China
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47
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Jurić S, Jurić M, Siddique MAB, Fathi M. Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717524] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Slaven Jurić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia
| | - Md Abu Bakar Siddique
- Department of Agriculture and Food Science, University College Dublin (UCD) Belfield, Dublin, Ireland
| | - Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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48
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Afolabi-owolabi OT, Abidin SZ, Ariffin F. Electrospun Polymer Nanofiber from Moringa Oleifera Kernel Oil with Coaxial Electrospinning Method. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666181120113219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Background:
Moringa oleifera kernel oil consist of monounsaturated fatty acid with high
percentage of oleic acid. The oil consist of phytochemicals, bioactive compounds and nutrients that
have several application in health industries. However, the oil degrades on exposure to light, heat and
oxygen overtime. In addition, rancidity cause the oil quality to defect and reduce the shelf-life.
Therefore, microencapsulation techniques are uniquely applied to oil to preserve their native quality
and prolong their shelf life.
Objective:
This study examines different polymer concentrations and injection flowrates of zein nanofiber
from Moringa oleifera kernel oil using coaxial electrospinning method.
Methods:
A 40% w/v zein polymer was the optimal loading concentration and 0.7 mL/hour of zein
polymer with 0.1 mL/hour of Moringa oleifera kernel oil was the optimal injection flowrates for
electrospun nanofiber. Analysis of the Moringa oleifera kernel oil and polymer sample micromorphology,
were investigated with Field Emission Scanning Electron Microscopy (FESEM) and transmission
electron microscopy (TEM).
Result:
result shows uniformly layered nanofiber. The nanofiber has no beads formation and the fiber
strands are continuous with no entanglement. The polymer encapsulated the oil efficiently. Furthermore,
thermal analysis through Differential Scanning Calorimetry (DSC) showed consistency in
the nanofiber thermal behavior. Thermogravimetric (TGA) analysis revealed the weight loss and
thermal dissociation of the polymer structure. The electrospun nanofiber average diameter was 450 ±
24 nm and exhibited hydrophobicity.
Conclusion:
The co-axial electrospine technique was effective in fabricating electrospune nanofibers.
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Affiliation(s)
- Oluwafunke T. Afolabi-owolabi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, P.M.B 11800, Minden Gelugor, Pulau-Penang, Malaysia
| | - Syahariza Z. Abidin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, P.M.B 11800, Minden Gelugor, Pulau-Penang, Malaysia
| | - Fazila Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, P.M.B 11800, Minden Gelugor, Pulau-Penang, Malaysia
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49
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Nanomaterials: new weapons in a crusade against phytopathogens. Appl Microbiol Biotechnol 2020; 104:1437-1461. [DOI: 10.1007/s00253-019-10334-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 12/17/2019] [Accepted: 12/23/2019] [Indexed: 10/25/2022]
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50
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Niu B, Zhan L, Shao P, Xiang N, Sun P, Chen H, Gao H. Electrospinning of zein-ethyl cellulose hybrid nanofibers with improved water resistance for food preservation. Int J Biol Macromol 2020; 142:592-599. [DOI: 10.1016/j.ijbiomac.2019.09.134] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 09/30/2019] [Accepted: 09/30/2019] [Indexed: 02/08/2023]
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