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Pires JB, Santos FND, Costa IHDL, Kringel DH, Zavareze EDR, Dias ARG. Essential oil encapsulation by electrospinning and electrospraying using food proteins: A review. Food Res Int 2023; 170:112970. [PMID: 37316009 DOI: 10.1016/j.foodres.2023.112970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023]
Abstract
Proteins are excellent polymeric materials for encapsulating essential oils (EOs) by electrospinning and electrospraying to protect these compounds and form nanomaterials with active properties. Proteins can encapsulate bioactive molecules by several mechanisms, including surface activity, absorption and stabilization mechanisms, amphiphilic nature, film-forming capacity, foaming, emulsification, and gelation, due to interactions among their functional groups. However, proteins have some limitations in encapsulating EOs by the electrohydrodynamic process. Their properties can be improved by using auxiliary polymers, increasing their charges by adding ionic salts or polyelectrolytes, denaturing their structure by heat, and exposure to specific pH conditions and ionic strength. This review addresses the main proteins used in electrospinning/electrospraying techniques, production methods, their interactions with EOs, bioactive properties, and applications in food matrices. Multivariate analysis associated with bibliometrics of metadata extracted from studies in Web of Science using the keywords electrospinning and essential oil (EO) were used as the search strategy.
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Affiliation(s)
- Juliani Buchveitz Pires
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
| | - Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Igor Henrique de Lima Costa
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | | | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
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Zhang H, Jin C, Lv S, Ren F, Wang J. Study on electrospinning of wheat gluten: A review. Food Res Int 2023; 169:112851. [PMID: 37254424 DOI: 10.1016/j.foodres.2023.112851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/03/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
Electrospinning has attracted extensive attention among various nanofabrication technologies owing to its ability to produce nanofiber structures with unique properties, such as high specific surface area and porosity, as well as tunable fiber morphology and mechanical properties. The most representative spinning raw materials include natural polymers and synthetic polymers. Owing to the sustainable development strategies, more and more researchers focus on natural polymers. Among natural polymers, wheat gluten (WG) nanofibers have recently attracted much attention owing to its high specific surface area, superior biocompatibility, and unique viscoelasticity. This review summarizes the composition and characteristics of WG, the physical and chemical indicators of a WG electrospinning solution, the main influencing factors in the WG electrospinning process and a characterizations of WG nanofibers. Finally, the review also outlines the applications of WG nanofibers in drug release, biological scaffold, and active food packaging.
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Affiliation(s)
- Huijuan Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengming Jin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Shihao Lv
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food SupervisionTechnology for State Market Regulation, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Zdraveva E, Gaurina Srček V, Kraljić K, Škevin D, Slivac I, Obranović M. Agro-Industrial Plant Proteins in Electrospun Materials for Biomedical Application. Polymers (Basel) 2023; 15:2684. [PMID: 37376328 DOI: 10.3390/polym15122684] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/06/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Plant proteins are receiving a lot of attention due to their abundance in nature, customizable properties, biodegradability, biocompatibility, and bioactivity. As a result of global sustainability concerns, the availability of novel plant protein sources is rapidly growing, while the extensively studied ones are derived from byproducts of major agro-industrial crops. Owing to their beneficial properties, a significant effort is being made to investigate plant proteins' application in biomedicine, such as making fibrous materials for wound healing, controlled drug release, and tissue regeneration. Electrospinning technology is a versatile platform for creating nanofibrous materials fabricated from biopolymers that can be modified and functionalized for various purposes. This review focuses on recent advancements and promising directions for further research of an electrospun plant protein-based system. The article highlights examples of zein, soy, and wheat proteins to illustrate their electrospinning feasibility and biomedical potential. Similar assessments with proteins from less-represented plant sources, such as canola, pea, taro, and amaranth, are also described.
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Affiliation(s)
- Emilija Zdraveva
- Faculty of Textile Technology, University of Zagreb, Prilaz baruna Filipovića 28, 10000 Zagreb, Croatia
| | - Višnja Gaurina Srček
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Klara Kraljić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Igor Slivac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Marko Obranović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Recent advances in electrospun protein fibers/nanofibers for the food and biomedical applications. Adv Colloid Interface Sci 2023; 311:102827. [PMID: 36584601 DOI: 10.1016/j.cis.2022.102827] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 12/12/2022] [Accepted: 12/14/2022] [Indexed: 12/29/2022]
Abstract
Electrospinning (ES) is one of the most investigated processes for the convenient, adaptive, and scalable manufacturing of nano/micro/macro-fibers. With this technique, virgin and composite fibers may be made in different designs using a wide range of polymers (both natural and synthetic). Electrospun protein fibers (EPF) shave desirable capabilities such as biocompatibility, low toxicity, degradability, and solvolysis. However, issues with the proteins' processibility have limited their widespread utilization. This paper gives an overview of the features of protein-based biomaterials, which are already being employed and has the potential to be exploited for ES. State-of-the-art examples showcasing the usefulness of EPFs in the food and biomedical industries, including tissue engineering, wound dressings, and drug delivery, provided in the applications. The EPFs' future perspective and the challenge they pose are presented at the end. It is believed that protein and biopolymeric nanofibers will soon be manufactured on an industrial scale owing to the limitations of employing synthetic materials, as well as enormous potential of nanofibers in other fields, such as active food packaging, regenerative medicine, drug delivery, cosmetic, and filtration.
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Muneer F, Hedenqvist MS, Kuktaite R. Are ultrafine submicron sized gliadin fibrous materials suitable as bio-absorbents? Processing and post-treatment derived structures and functional properties. REACT FUNCT POLYM 2022. [DOI: 10.1016/j.reactfunctpolym.2022.105444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Zhang M, Jia R, Ma M, Yang T, Sun Q, Li M. Versatile wheat gluten: functional properties and application in the food-related industry. Crit Rev Food Sci Nutr 2022; 63:10444-10460. [PMID: 35608010 DOI: 10.1080/10408398.2022.2078785] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gluten is a key component that allows wheat flour to form a dough, and it is also a byproduct of the production of wheat starch. As a commercial product, wheat gluten is increasingly used in the food-related industry because of its versatile functional properties and wide range of sources. Wheat gluten is manufactured industrially on a large scale through the Martin process and batter process and variants thereof. Gliadin and glutenin impart cohesiveness and elasticity properties, respectively, to wheat gluten. The formation of gluten networks and polymers depends mainly on covalent bonds (disulfide bonds) and noncovalent bonds (ionic bonds, hydrogen bonds, and hydrophobic interactions). The multifunctional properties (viscoelasticity, gelation, foamability, etc.) of wheat gluten are shown by rehydration and other processing techniques. Wheat gluten has been widely used in wheat-based products, food auxiliary agents, food packaging, encapsulation and release of food functional ingredients, food adsorption and heat insulation materials, special purpose foods, and versatile applications. In the future, wheat gluten protein will be used as an important raw material to participate in the development and preparation of various food and degradable materials, and the application potential of wheat gluten in food-related industries will be massive. This review summarizes the main manufacturing processes, composition, and structure of gluten protein, and the various functional properties that support its application in the food and related industries.
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Affiliation(s)
- Mengli Zhang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P.R. China
| | - Ruobing Jia
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P.R. China
| | - Meng Ma
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P.R. China
- United States Department of Agriculture-Agricultural Research Services, Beltsville Agricultural Research Center, Beltsville, Maryland, USA
| | - Tianbao Yang
- United States Department of Agriculture-Agricultural Research Services, Beltsville Agricultural Research Center, Beltsville, Maryland, USA
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P.R. China
| | - Man Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P.R. China
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Muneer F, Hedenqvist MS, Hall S, Kuktaite R. Innovative Green Way to Design Biobased Electrospun Fibers from Wheat Gluten and These Fibers’ Potential as Absorbents of Biofluids. ACS ENVIRONMENTAL AU 2022; 2:232-241. [PMID: 37102143 PMCID: PMC10125173 DOI: 10.1021/acsenvironau.1c00049] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
In this study, a new method was developed to successfully design sustainable microfibers from wheat gluten proteins using a nonreducing solvent and electrospinning. We explored the morphology by X-ray tomography, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM), protein chemistry and cross-linking by size exclusion-high-performance liquid chromatography (SE-HPLC), and secondary structure by Fourier transform infrared spectroscopy (FT-IR) of fibers containing 15 and 20% of gluten. The impact of heat (130 °C) post-treatment on the polymerization properties of fibers and their absorption performance in different biofluids were also evaluated. The fibers with 20% gluten showed a uniform architecture supported by a relatively stronger fibrous network as compared to irregular and brittle fibers from 15% gluten. Heat treatment of fibers increased the protein cross-linking in all electrospun fibers as compared to the non-heat-treated fibers, as evidenced by SE-HPLC. An increase in the amount of α-helices and random coils was observed in the proteins of all of the heat-treated fibers compared to the nontreated fibers by FT-IR. This suggested that the heat treatment contributed positively to the gluten protein's chemical rearrangements, e.g., aggregation, new hydrogen and isopeptide bonding, and conversion of some of the sulfhydryl groups into disulfide cross-links, contributing positively to the functional performance. The heat-treated electrospun fibers with 20% gluten showed a very attractive blood absorption capacity (323%) and reasonable stability in phosphate-buffered saline (PBS) buffer compared to 15% gluten fibers and non-heat-treated fibers. Cotton-like fiber architecture, high blood absorption capacity, and reasonable stability in PBS buffer are properties desired for absorbents of biofluids and should be further explored in healthcare and medical applications.
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Affiliation(s)
- Faraz Muneer
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 190, SE-23422 Lomma, Sweden
| | - Mikael S. Hedenqvist
- Fiber and Polymer Technology Department, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Stephen Hall
- Solid Mechanics, Lund Institute of Advanced Neutron and X-ray Science (LINXS), Lund University, Box
117, SE-221 00 Lund, Sweden
| | - Ramune Kuktaite
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 190, SE-23422 Lomma, Sweden
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Shanmugam V, Babu K, Garrison TF, Capezza AJ, Olsson RT, Ramakrishna S, Hedenqvist MS, Singha S, Bartoli M, Giorcelli M, Sas G, Försth M, Das O, Restás Á, Berto F. Potential natural polymer-based nanofibres for the development of facemasks in countering viral outbreaks. J Appl Polym Sci 2021; 138:50658. [PMID: 34149062 PMCID: PMC8206777 DOI: 10.1002/app.50658] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 02/16/2021] [Accepted: 02/17/2021] [Indexed: 12/13/2022]
Abstract
The global coronavirus disease 2019 (COVID-19) pandemic has rapidly increased the demand for facemasks as a measure to reduce the rapid spread of the pathogen. Throughout the pandemic, some countries such as Italy had a monthly demand of ca. 90 million facemasks. Domestic mask manufacturers are capable of manufacturing 8 million masks each week, although the demand was 40 million per week during March 2020. This dramatic increase has contributed to a spike in the generation of facemask waste. Facemasks are often manufactured with synthetic materials that are non-biodegradable, and their increased usage and improper disposal are raising environmental concerns. Consequently, there is a strong interest for developing biodegradable facemasks made with for example, renewable nanofibres. A range of natural polymer-based nanofibres has been studied for their potential to be used in air filter applications. This review article examines potential natural polymer-based nanofibres along with their filtration and antimicrobial capabilities for developing biodegradable facemask that will promote a cleaner production.
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Affiliation(s)
- Vigneshwaran Shanmugam
- Faculty of Mechanical EngineeringSaveetha School of Engineering, Saveetha Institute of Medical and Technical SciencesChennaiTamil NaduIndia
| | - Karthik Babu
- Department of Mechanical EngineeringCenturion University of Technology and ManagementSitapurOdishaIndia
| | - Thomas F. Garrison
- Chemistry DepartmentKing Fahd University of Petroleum & MineralsDhahranSaudi Arabia
| | - Antonio J. Capezza
- Department of Fibre and Polymer Technology, Polymeric Materials DivisionSchool of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of TechnologySweden
- Department of Plant Breeding, Faculty of Landscape ArchitectureHorticulture and Crop Production Science, SLU Swedish University of Agricultural SciencesAlnarpSweden
| | - Richard T. Olsson
- Department of Fibre and Polymer Technology, Polymeric Materials DivisionSchool of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of TechnologySweden
| | - Seeram Ramakrishna
- Department of Mechanical Engineering, Faculty of EngineeringCenter for Nanofibres and NanotechnologySingaporeSingapore
| | - Mikael S. Hedenqvist
- Department of Fibre and Polymer Technology, Polymeric Materials DivisionSchool of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of TechnologySweden
| | - Shuvra Singha
- Department of Fibre and Polymer Technology, Polymeric Materials DivisionSchool of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of TechnologySweden
| | - Mattia Bartoli
- Department of applied science and technology (DISAT)Politecnico di TorinoTorinoItaly
| | - Mauro Giorcelli
- Department of applied science and technology (DISAT)Politecnico di TorinoTorinoItaly
- Department of applied science and technology (DISAT)Istituto Italiano di Tecnologia (IIT)TorinoItaly
| | - Gabriel Sas
- Structural and Fire Engineering Division, Department of Civil, Environmental and Natural Resources EngineeringLuleå University of TechnologyLuleåSweden
| | - Michael Försth
- Structural and Fire Engineering Division, Department of Civil, Environmental and Natural Resources EngineeringLuleå University of TechnologyLuleåSweden
| | - Oisik Das
- Structural and Fire Engineering Division, Department of Civil, Environmental and Natural Resources EngineeringLuleå University of TechnologyLuleåSweden
| | - Ágoston Restás
- Department of Fire Protection and Rescue ControlNational University of Public ServiceBudapestHungary
| | - Filippo Berto
- Department of Mechanical EngineeringNorwegian University of Science and TechnologyTrondheimNorway
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Abstract
The increasing size and affluence of the global population have led to a rising demand for high-protein foods such as dairy and meat. Because it will be impossible to supply sufficient protein to everyone solely with dairy and meat, we need to transition at least part of our diets toward protein foods that are more sustainable to produce. The best way to convince consumers to make this transition is to offer products that easily fit into their current habits and diets by mimicking the original foods. This review focuses on methods of creating an internal microstructure close to that of the animal-based originals. One can directly employ plant products, use intermediates such as cell factories, or grow cultured meat by using nutrients of plant origin. We discuss methods of creating high-quality alternatives to meat and dairy foods, describe their relative merits, and provide an outlook toward the future.
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Affiliation(s)
- Konstantina Kyriakopoulou
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Julia K Keppler
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Atze Jan van der Goot
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Remko M Boom
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
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Puri V, Sharma A, Kumar P, Singh I. Thiolation of Biopolymers for Developing Drug Delivery Systems with Enhanced Mechanical and Mucoadhesive Properties: A Review. Polymers (Basel) 2020; 12:E1803. [PMID: 32796741 PMCID: PMC7464630 DOI: 10.3390/polym12081803] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 08/03/2020] [Accepted: 08/04/2020] [Indexed: 01/09/2023] Open
Abstract
Biopolymers are extensively used for developing drug delivery systems as they are easily available, economical, readily modified, nontoxic, biodegradable and biocompatible. Thiolation is a well reported approach for enhancing mucoadhesive and mechanical properties of polymers. In the present review article, for the modification of biopolymers different thiolation methods and evaluation/characterization techniques have been discussed in detail. Reported literature on thiolated biopolymers with enhanced mechanical and mucoadhesive properties has been presented conspicuously in text as well as in tabular form. Patents filed by researchers on thiolated polymers have also been presented. In conclusion, thiolation is an easily reproducible and efficient method for customization of mucoadhesive and mechanical properties of biopolymers for drug delivery applications.
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Affiliation(s)
- Vivek Puri
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (V.P.); (A.S.)
- Chitkara University School of Pharmacy, Chitkara University, Himachal Pradesh 174103, India
| | - Ameya Sharma
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (V.P.); (A.S.)
- Chitkara University School of Pharmacy, Chitkara University, Himachal Pradesh 174103, India
| | - Pradeep Kumar
- Department of Pharmacy and Pharmacology, School of Therapeutic Sciences, Faculty of Health Sciences, University of the Witwatersrand, Johannesburg 2193, South Africa;
| | - Inderbir Singh
- Chitkara College of Pharmacy, Chitkara University, Punjab 140401, India; (V.P.); (A.S.)
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Jahangirian H, Azizi S, Rafiee-Moghaddam R, Baratvand B, Webster TJ. Status of Plant Protein-Based Green Scaffolds for Regenerative Medicine Applications. Biomolecules 2019; 9:E619. [PMID: 31627453 PMCID: PMC6843632 DOI: 10.3390/biom9100619] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 10/09/2019] [Accepted: 10/14/2019] [Indexed: 12/20/2022] Open
Abstract
In recent decades, regenerative medicine has merited substantial attention from scientific and research communities. One of the essential requirements for this new strategy in medicine is the production of biocompatible and biodegradable scaffolds with desirable geometric structures and mechanical properties. Despite such promise, it appears that regenerative medicine is the last field to embrace green, or environmentally-friendly, processes, as many traditional tissue engineering materials employ toxic solvents and polymers that are clearly not environmentally friendly. Scaffolds fabricated from plant proteins (for example, zein, soy protein, and wheat gluten), possess proper mechanical properties, remarkable biocompatibility and aqueous stability which make them appropriate green biomaterials for regenerative medicine applications. The use of plant-derived proteins in regenerative medicine has been especially inspired by green medicine, which is the use of environmentally friendly materials in medicine. In the current review paper, the literature is reviewed and summarized for the applicability of plant proteins as biopolymer materials for several green regenerative medicine and tissue engineering applications.
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Affiliation(s)
- Hossein Jahangirian
- Department of Chemical Engineering, College of Engineering, Northeastern University, 360 Huntington Avenue, Boston, MA 02115, USA.
| | - Susan Azizi
- Applied Science and Technology Education Center of Ahvaz Municipality, Ahvaz 617664343, Iran.
| | - Roshanak Rafiee-Moghaddam
- Department of Chemical Engineering, College of Engineering, Northeastern University, 360 Huntington Avenue, Boston, MA 02115, USA.
| | - Bahram Baratvand
- Department of Physiotherapy, Faculty of Health and Sport, Mahsa University, Bandar Saujana Putra, Jenjarum Selangor 42610, Malaysia.
| | - Thomas J Webster
- Department of Chemical Engineering, College of Engineering, Northeastern University, 360 Huntington Avenue, Boston, MA 02115, USA.
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Aziz S, Hosseinzadeh L, Arkan E, Azandaryani AH. Preparation of electrospun nanofibers based on wheat gluten containing azathioprine for biomedical application. INT J POLYM MATER PO 2018. [DOI: 10.1080/00914037.2018.1482464] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Soroush Aziz
- Nano Drug Delivery Research Center, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Leila Hosseinzadeh
- Pharmaceutical Sciences Research Center, Faculty of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elham Arkan
- Nano Drug Delivery Research Center, Kermanshah University of Medical Sciences, Kermanshah, Iran
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Tapia-Hernández JA, Rodríguez-Félix DE, Plascencia-Jatomea M, Rascón-Chu A, López-Ahumada GA, Ruiz-Cruz S, Barreras-Urbina CG, Rodríguez-Félix F. Porous wheat gluten microparticles obtained by electrospray: Preparation and characterization. ADVANCES IN POLYMER TECHNOLOGY 2017. [DOI: 10.1002/adv.21907] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- José́ A. Tapia-Hernández
- Departamento de Investigación y Posgrado en Alimentos (DIPA); Universidad de Sonora; Hermosillo Sonora Mexico
| | - Dora E. Rodríguez-Félix
- Departamento de Investigación en Polímeros y Materiales; Universidad de Sonora; Hermosillo Sonora Mexico
| | - Maribel Plascencia-Jatomea
- Departamento de Investigación y Posgrado en Alimentos (DIPA); Universidad de Sonora; Hermosillo Sonora Mexico
| | - Agustín Rascón-Chu
- Laboratorio de Biopolímeros; Centro de Investigación en Alimentos y Desarrollo (CIAD); Hermosillo Sonora Mexico
| | - Guadalupe A. López-Ahumada
- Departamento de Investigación y Posgrado en Alimentos (DIPA); Universidad de Sonora; Hermosillo Sonora Mexico
| | - Saúl Ruiz-Cruz
- Departamento de Biotecnología y Ciencias Alimentarias; Instituto Tecnológico de Sonora; Ciudad Obregón Sonora Mexico
| | - Carlos G. Barreras-Urbina
- Departamento de Investigación y Posgrado en Alimentos (DIPA); Universidad de Sonora; Hermosillo Sonora Mexico
| | - Francisco Rodríguez-Félix
- Departamento de Investigación y Posgrado en Alimentos (DIPA); Universidad de Sonora; Hermosillo Sonora Mexico
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14
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Aghanouri A, Shoemaker CF, Sun G. Characterization of Conformational Structures of Plant Proteins in Solutions. Ind Eng Chem Res 2014. [DOI: 10.1021/ie5032502] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abolfazl Aghanouri
- Division of Textiles and Clothing, ‡Department of Food Science and Technology, University of California, Davis, California 95616, United States
| | - Charles F. Shoemaker
- Division of Textiles and Clothing, ‡Department of Food Science and Technology, University of California, Davis, California 95616, United States
| | - Gang Sun
- Division of Textiles and Clothing, ‡Department of Food Science and Technology, University of California, Davis, California 95616, United States
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15
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16
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Electrospun ultrafine fibrous wheat glutenin scaffolds with three-dimensionally random organization and water stability for soft tissue engineering. J Biotechnol 2014; 184:179-86. [DOI: 10.1016/j.jbiotec.2014.05.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2014] [Revised: 04/18/2014] [Accepted: 05/12/2014] [Indexed: 11/17/2022]
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Patni N, Yadava P, Agarwal A, Maroo V. An overview on the role of wheat gluten as a viable substitute for biodegradable plastics. REV CHEM ENG 2014. [DOI: 10.1515/revce-2013-0039] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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López-Rubio A, Lagaron JM. Whey protein capsules obtained through electrospraying for the encapsulation of bioactives. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.10.012] [Citation(s) in RCA: 184] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Rathna GVN, Jog JP, Gaikwad AB. Development of non-woven nanofibers of egg albumen-poly (vinyl alcohol) blends: influence of solution properties on morphology of nanofibers. Polym J 2011. [DOI: 10.1038/pj.2011.34] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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