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Pires JB, Santos FND, Cruz EPD, Fonseca LM, Siebeneichler TJ, Lemos GS, Gandra EA, Zavareze EDR, Dias ARG. Starch extraction from avocado by-product and its use for encapsulation of ginger essential oil by electrospinning. Int J Biol Macromol 2024; 254:127617. [PMID: 37879583 DOI: 10.1016/j.ijbiomac.2023.127617] [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: 08/08/2023] [Revised: 10/04/2023] [Accepted: 10/20/2023] [Indexed: 10/27/2023]
Abstract
Starches from alternative sources, such as avocado seed, have potential for application in the encapsulation of essential oils. This study aimed to extract starch from avocado seeds and its use as wall material to encapsulate ginger essential oil (GEO), at different concentrations. The fibers were produced by electrospinning and evaluated by morphology, size, infrared spectra, thermogravimetric properties, contact angle, loading capacity, and antibacterial activity. The major compounds in GEO were α-zingiberene, β-sesquiphellandrene, α-farnesene, and α-curcumene. The starch-GEO fibers presented a higher diameter (∼553 nm) than those without GEO (345 nm). Encapsulation of GEO in starch fibers increased their thermal degradation temperatures from 165.8 °C (free GEO) to 257.6 °C (40 % GEO fibers). The starch-GEO fibers presented characteristic bands of their constituents by infrared spectra. Loading capacity ranged from 44 to 54 %. The fibers showed hydrophilic character, with a contact angle of <90°. Free GEO and the fibers with 50 % of GEO displayed antibacterial activity against Escherichia coli, proving the bioactivity of the starch-GEO fibers and its possible applicability for food packaging. Avocado seed starch showed to be a great wall material for GEO encapsulation.
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Affiliation(s)
- Juliani Buchveitz Pires
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil.
| | - Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Elder Pacheco da Cruz
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Laura Martins Fonseca
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Tatiane Jéssica Siebeneichler
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Graciele Saraiva Lemos
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Eliezer Avila Gandra
- Laboratory of Food Science and Molecular Biology (LACABIM), Center for Chemical, Pharmaceutical, and Food Sciences, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil
| | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), 96010-900 Pelotas, RS, Brazil
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Effects of amylose and amylopectin molecular structures on starch electrospinning. Carbohydr Polym 2022; 296:119959. [DOI: 10.1016/j.carbpol.2022.119959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 07/18/2022] [Accepted: 08/02/2022] [Indexed: 11/19/2022]
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Fonseca LM, Bona NP, Crizel RL, Pedra NS, Stefanello FM, Lim L, Carreño NLV, Dias ARG, Zavareze EDR. Electrospun Starch Nanofibers as a Delivery Carrier for Carvacrol as Anti‐Glioma Agent. STARCH-STARKE 2021. [DOI: 10.1002/star.202100115] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Laura Martins Fonseca
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
- Department of Food Science University of Guelph Guelph Ontario N1G2W1 Canada
| | - Natalia Pontes Bona
- Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
| | - Rosane Lopes Crizel
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
| | - Nathalia Stark Pedra
- Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
| | - Francieli Moro Stefanello
- Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
| | - Loong‐Tak Lim
- Department of Food Science University of Guelph Guelph Ontario N1G2W1 Canada
| | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul 96010‐900 Brazil
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Cai J, Zhang D, Zhou R, Zhu R, Fei P, Zhu ZZ, Cheng SY, Ding WP. Hydrophobic Interface Starch Nanofibrous Film for Food Packaging: From Bioinspired Design to Self-Cleaning Action. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5067-5075. [PMID: 33844905 DOI: 10.1021/acs.jafc.1c00230] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Starch-derived edible food films have great potential as biodegradable food packaging materials because they reduce the overuse of traditional petroleum-based plastic. Herein, we demonstrate a direct method of mass producing a pure starch food packaging film that consisted of starch nanofibers by using a temperature-assisted electrospinning technique without addition of any nonstarch components. To overcome the major issue of ultralow hydrophobicity of starch nanofibrous film (SNF), we used a facile and low-cost solution immersion approach to create a fiber coating of stearic acid (STA) inspired by biological organisms with superhydrophobic properties, such as lotus leaves. Hierarchical flower-like micronanostructures were obtained on SNF by controlled assembly of STA onto the surface of starch nanofibers. Benefiting from the effective formation of STA self-assembled lamella, the multiscale microstructure surface features, low surface energy, and enhancing thermal stability of SNF were obtained and confirmed to result in the variety of its hydrophobicity, which can be also tailored by simple controlling of the solution concentration of STA. Importantly, the STA-self-assembled coated SNF enabled water to roll freely in all directions, which is a crucial factor for self-cleaning. Our novel strategy based on self-assembly can guide development of bioinspired hydrophobic interfaces for starch-based films for edible hydrophobic materials.
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Affiliation(s)
- Jie Cai
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Die Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Rui Zhou
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Ruyi Zhu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Peng Fei
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, P. R China
| | - Zhen-Zhou Zhu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Shui-Yuan Cheng
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Wen-Ping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
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Review on Spinning of Biopolymer Fibers from Starch. Polymers (Basel) 2021; 13:polym13071121. [PMID: 33915955 PMCID: PMC8036305 DOI: 10.3390/polym13071121] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/18/2021] [Accepted: 03/20/2021] [Indexed: 12/16/2022] Open
Abstract
Increasing interest in bio-based polymers and fibers has led to the development of several alternatives to conventional plastics and fibers made of these materials. Biopolymer fibers can be made from renewable, environmentally friendly resources and can be fully biodegradable. Biogenic resources with a high content of carbohydrates such as starch-containing plants have huge potentials to substitute conventional synthetic plastics in a number of applications. Much literature is available on the production and modification of starch-based fibers and blends of starch with other polymers. Chemistry and structure–property relationships of starch show that it can be used as an attractive source of raw material which can be exploited for conversion into a number of high-value bio-based products. In this review, possible spinning techniques for the development of virgin starch or starch/polymer blend fibers and their products are discussed. Beneficiation of starch for the development of bio-based fibers can result in the sustainable replacement of oil-based high-value materials with cost-effective, environmentally friendly, and abundant products.
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Fonseca LM, Crizel RL, da Silva FT, Fontes MR, da Rosa Zavareze E, Dias AR. Starch nanofibers as vehicles for folic acid supplementation: thermal treatment, UVA irradiation and in vitro simulation of digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1935-1943. [PMID: 32914413 DOI: 10.1002/jsfa.10809] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 09/03/2020] [Accepted: 09/11/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The supplementation of folic acid in food is essential in the human diet. The present study aimed to encapsulate folic acid at different concentrations (5, 10 and 15% (w/w) on a dry basis) in potato starch nanofibers produced through electrospinning. The starch/folic acid nanofibers were evaluated through morphology, Fourier transform infrared (FTIR) spectra, thermal properties, encapsulation efficiency (EE) and in vitro simulation of the human digestion. The nanofibers were also evaluated based on the folic acid content after thermal treatment (100 and 180 °C) and UVA irradiation (1 and 24 h). RESULTS Folic acid incorporation influenced the morphology of the nanofibers to display a homogeneous and beadless morphology for nanofibers containing 15% folic acid compared with the other nanofibers (0, 5 and 10% folic acid). The mean diameter varied from 75 to 81 nm. Folic acid characteristic bands and peaks were not found in the nanofiber FTIR spectra and thermograms, respectively. The EE was 73, 87 and 95% for nanofibers with 5, 10 and 15% folic acid, respectively. CONCLUSIONS The starch nanofibers protected folic acid from high temperature and UVA irradiation and during in vitro digestion, showing a release of the vitamin at the end of the simulation (intestinal conditions). The supplementation of folic acid in foods can be effectively achieved by its encapsulation into starch nanofibers, to ensure its protection and controlled release. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Laura M Fonseca
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Rosane L Crizel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Francine T da Silva
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Milena Rv Fontes
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Alvaro Rg Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
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Mistry P, Chhabra R, Muke S, Narvekar A, Sathaye S, Jain R, Dandekar P. Fabrication and characterization of starch-TPU based nanofibers for wound healing applications. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 119:111316. [PMID: 33321573 DOI: 10.1016/j.msec.2020.111316] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 04/15/2020] [Accepted: 07/21/2020] [Indexed: 11/15/2022]
Abstract
Wound dressings have undergone continuous and substantial evolution over time. Modern bandage materials constitute of electrospun biopolymers that enable rapid and effective wound healing due to the high surface area to volume ratio of the electrospun nanofibers and their porous structure. In the present study, nanofibrous bandages, containing a blend of starch-thermoplastic polyurethane (TPU), were developed by using the electrospinning technique. The electrospun nanofibrous mats were subsequently crosslinked with varying concentrations of glutaraldehyde in order to increase their water stability and mechanical properties. The nanofibrous bandages were characterized for their structural properties using SEM, FTIR, TGA, DSC, as well as for their water retention ability, water vapor transmission rate (WVTR), tensile strength and blood clotting efficiency. Cytotoxicity of the bandages was evaluated using human dermal fibroblast cells. Furthermore, the extent of wound healing enabled by the nanofibrous bandage was ascertained using Sprague-Dawley rats. The results revealed that the starch-TPU nanofibrous bandages facilitated enhanced wound-healing, as compared to the traditional dressing material, such as the cotton gauze.
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Affiliation(s)
- Prarthana Mistry
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
| | - Rohan Chhabra
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
| | - Suraj Muke
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
| | - Aditya Narvekar
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
| | - Sadhana Sathaye
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
| | - Ratnesh Jain
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India.
| | - Prajakta Dandekar
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India.
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Fonseca LM, de Oliveira JP, de Oliveira PD, da Rosa Zavareze E, Dias ARG, Lim LT. Electrospinning of native and anionic corn starch fibers with different amylose contents. Food Res Int 2019; 116:1318-1326. [DOI: 10.1016/j.foodres.2018.10.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 10/04/2018] [Accepted: 10/07/2018] [Indexed: 10/28/2022]
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Fonseca LM, da Silva FT, Antunes MD, Mello El Halal SL, Lim LT, Dias ARG. Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning. STARCH-STARKE 2018. [DOI: 10.1002/star.201800089] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Laura Martins Fonseca
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - Francine Tavares da Silva
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
| | - Mariana Dias Antunes
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
| | | | - Loong-Tak Lim
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
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Ashraf R, Sofi HS, Malik A, Beigh MA, Hamid R, Sheikh FA. Recent Trends in the Fabrication of Starch Nanofibers: Electrospinning and Non-electrospinning Routes and Their Applications in Biotechnology. Appl Biochem Biotechnol 2018; 187:47-74. [PMID: 29882194 DOI: 10.1007/s12010-018-2797-0] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Accepted: 05/25/2018] [Indexed: 01/11/2023]
Abstract
Electrospinning a versatile and the most preferred technique for the fabrication of nanofibers has revolutionized by opening unlimited avenues in biomedical fields. Presently, the simultaneous functionalization and/or post-modification of as-spun nanofibers with biomolecules has been explored, to serve the distinct goals in the aforementioned field. Starch is one of the most abundant biopolymers on the earth. Besides, being biocompatible and biodegradable in nature, it has unprecedented properties of gelatinization and retrogradation. Therefore, starch has been used in numerous ways for wide range of applications. Keeping these properties in consideration, the present article summarizes the recent expansion in the fabrication of the pristine/modified starch-based composite scaffolds by electrospinning along with their possible applications. Apart from electrospinning technique, this review will also provide the comprehensive information on various other techniques employed in the fabrication of the starch-based nanofibers. Furthermore, we conclude with the challenges to be overcome in the fabrication of nanofibers by the electrospinning technique and future prospects of starch-based fabricated scaffolds for exploration of its applications.
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Affiliation(s)
- Roqia Ashraf
- Department of Nanotechnology, University of Kashmir, Srinagar, Jammu and Kashmir, 190006, India
| | - Hasham S Sofi
- Department of Nanotechnology, University of Kashmir, Srinagar, Jammu and Kashmir, 190006, India
| | - Aijaz Malik
- Center of Data Mining and Biomedical Informatics, Faculty of Medical technology, Mahidol University, Salaya, 73170, Thailand
| | - Mushtaq A Beigh
- Department of Nanotechnology, University of Kashmir, Srinagar, Jammu and Kashmir, 190006, India
| | - Rabia Hamid
- Department of Nanotechnology, University of Kashmir, Srinagar, Jammu and Kashmir, 190006, India.,Department of Biochemistry, University of Kashmir, Srinagar, Jammu and Kashmir, 190006, India
| | - Faheem A Sheikh
- Department of Nanotechnology, University of Kashmir, Srinagar, Jammu and Kashmir, 190006, India.
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