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Kopf S, Åkesson D, Skrifvars M. Textile Fiber Production of Biopolymers – A Review of Spinning Techniques for Polyhydroxyalkanoates in Biomedical Applications. POLYM REV 2022. [DOI: 10.1080/15583724.2022.2076693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Sabrina Kopf
- Swedish Centre for Resource Recovery, Faculty of Textiles, Engineering and Business, University of Borås, Borås, Sweden
| | - Dan Åkesson
- Swedish Centre for Resource Recovery, Faculty of Textiles, Engineering and Business, University of Borås, Borås, Sweden
| | - Mikael Skrifvars
- Swedish Centre for Resource Recovery, Faculty of Textiles, Engineering and Business, University of Borås, Borås, Sweden
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Vilchez A, Acevedo F, Cea M, Seeger M, Navia R. Development and thermochemical characterization of an antioxidant material based on polyhydroxybutyrate electrospun microfibers. Int J Biol Macromol 2021; 183:772-780. [PMID: 33965478 DOI: 10.1016/j.ijbiomac.2021.05.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 04/26/2021] [Accepted: 05/02/2021] [Indexed: 10/21/2022]
Abstract
The use of antioxidants such as curcumin (Cur) or quercetin (Que) in biomedical and biotechnological applications has been studied owing to their capability to prevent oxidative stress and inhibit free radicals. Using polyhydroxybutyrate (PHB) electrospun fibers is presented as a proper option to encapsulate curcumin and quercetin due to its biocompatibility and biodegradability characteristics. Electrospun fibers were obtained dissolving commercial PHB in chloroform:N,N-dimethylformamide (DMF) (4:1) at 7% m/V, and adding two different concentrations of antioxidant (Cur, and Que) 1%m/m, and 7% m/m. These polymeric solutions were electrospun at different conditions and the obtained fibers were characterized by scanning electron microscopy (SEM), thermogravimetric (TGA) analysis, and Fourier transform infrared spectroscopy (FT-IR). The curcumin and quercetin releases into phosphate buffer saline (PBS) at pH 7.4 were obtained in vitro and measured by spectrophotometry. Antioxidant activities were measured by spectrophotometry in a microplate reader using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Fibers obtained with different formulations presented a chemical composition in accordance with PHB according to FTIR spectra, the diameters fluctuate between 0.761 ± 0.123 and 1.803 ± 0.557 μm, with qualities over 0.95 according to their morphology, and the melting temperature resulted near 178 °C according to the bibliography. The crystallinity of fibers decreases while curcumin or quercetin concentration increases for the studied interval, indeed, quercetin showed a higher impact on the relative crystallinity of fibers. Antioxidant activity of active compounds is maintained after encapsulation in PHB electrospun fibers, and quercetin resulted in near four times antioxidant activity compared to curcumin according to DPPH analysis.
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Affiliation(s)
- Ariel Vilchez
- Doctoral Program in Sciences of Natural Resources, Universidad de La Frontera, Casilla 54-D, Temuco, Chile
| | - Francisca Acevedo
- Department of Basic Sciences, Faculty of Medicine, Universidad de La Frontera, Casilla 54-D, Temuco, Chile; Scientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Casilla 54-D, Temuco, Chile
| | - Mara Cea
- Scientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Casilla 54-D, Temuco, Chile; Department of Chemical Engineering, Faculty of Engineering and Sciences, Universidad de La Frontera, Casilla 54-D, Temuco, Chile
| | - Michael Seeger
- Laboratorio de Microbiología Molecular y Biotecnología Ambiental, Departamento de Química & Centro de Biotecnología (CBDAL), Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - Rodrigo Navia
- Department of Chemical Engineering, Faculty of Engineering and Sciences, Universidad de La Frontera, Casilla 54-D, Temuco, Chile; Centre for Biotechnology and Bioengineering (CeBiB), Faculty of Engineering and Sciences, Universidad de La Frontera, Casilla 54-D, Temuco, Chile.
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Malekjani N, Jafari SM. Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models. Compr Rev Food Sci Food Saf 2020; 20:3-47. [PMID: 33443795 DOI: 10.1111/1541-4337.12660] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 09/29/2020] [Accepted: 09/30/2020] [Indexed: 12/26/2022]
Abstract
The encapsulation process has been utilized in the field of food technology to enhance the technofunctional properties of food products and the delivery of nutraceutical ingredients via food into the human body. The latter application is very similar to drug delivery systems. The inherent sophisticated nature of release mechanisms requires the utilization of mathematical equations and statistics to predict the release behavior during the time. The science of mathematical modeling of controlled release has gained a tremendous advancement in drug delivery in recent years. Many of these modeling methods could be transferred to food. In order to develop and design enhanced food controlled/targeted bioactive release systems, understanding of the underlying physiological and chemical processes, mechanisms, and principles of release and applying the knowledge gained in the pharmaceutical field to food products is a big challenge. Ideally, by using an appropriate mathematical model, the formulation parameters could be predicted to achieve a specific release behavior. So, designing new products could be optimized. Many papers are dealing with encapsulation approaches and evaluation of the impact of process and the utilized system on release characteristics of encapsulated food bioactives, but still, there is no deep insight into the mathematical release modeling of encapsulated food materials. In this study, information gained from the pharmaceutical field is collected and discussed to investigate the probable application in the food industry.
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Affiliation(s)
- Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
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