Biocatalytic polymer nanofibers for stabilization and delivery of enzymes

Wong, Dana E.; Dai, Minhui; Talbert, Joey N.; Nugen, Sam R.; Goddard, Julie M.

doi:10.1016/j.molcatb.2014.09.007

Cited by 28 publications

(8 citation statements)

References 52 publications

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“…It should also be noted that due to the presence of various functional moieties on their surface, electrospun nanomaterials can be easily modified to favour enzyme attachment and increase the activity of the enzyme [133]. A very wide range of synthetic polymers such as poly(vinyl alcohol), polystyrene, polyacrylamide and polyurethane, as well as biopolymers such as chitin, chitosan, alginate and cellulose, may be used to produce electrospun carriers [134][135][136]. Their great advantage over other matrices is the fact that because of the variety of materials used to produce electrospun supports, they can be obtained with properties tailored to the enzyme and the process.…”

Section: Electrospun Materialsmentioning

confidence: 99%

A General Overview of Support Materials for Enzyme Immobilization: Characteristics, Properties, Practical Utility

et al. 2018

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In recent years, enzyme immobilization has been presented as a powerful tool for the improvement of enzyme properties such as stability and reusability. However, the type of support material used plays a crucial role in the immobilization process due to the strong effect of these materials on the properties of the produced catalytic system. A large variety of inorganic and organic as well as hybrid and composite materials may be used as stable and efficient supports for biocatalysts. This review provides a general overview of the characteristics and properties of the materials applied for enzyme immobilization. For the purposes of this literature study, support materials are divided into two main groups, called Classic and New materials. The review will be useful in selection of appropriate support materials with tailored properties for the production of highly effective biocatalytic systems for use in various processes.

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Section: Electrospun Materialsmentioning

confidence: 99%

A General Overview of Support Materials for Enzyme Immobilization: Characteristics, Properties, Practical Utility

et al. 2018

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“…Electrospinning is a method by which enzymes or other active agents can be incorporated into polymer nanofibers. In one report, lactase blended into polyethylene oxide nanofibers retained up to 93% of free enzyme activity with significant retention of activity after dry storage [53]. In other work by Ge et al, glucose oxidase was immobilized onto electrospun polyvinyl acetate/chitosan/tea extract fibers to reduce oxygen in packaged foods to extend shelf life [108].…”

Section: Biocatalyticmentioning

confidence: 99%

Active Packaging Coatings

et al. 2015

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Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials' bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.

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“…The prepared food packaging paper exhibited good antimicrobial effect against Listeria [ 107 ]. β-Galactosidase from Aspergillus oryzae was electrospuned into polyethylene oxide (PEO) nanofibers with polyethylene oxide/polypropylene oxide block copolymer (Pluronic F-127) to enable dry storage stability for bioactive packaging [ 108 ].…”

Section: Food Packagingmentioning

confidence: 99%

(Bio)Nanotechnology in Food Science—Food Packaging

2021

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Background: Bionanotechnology, as a tool for incorporation of biological molecules into nanoartifacts, is gaining more and more importance in the field of food packaging. It offers an advanced expectation of food packaging that can ensure longer shelf life of products and safer packaging with improved food quality and traceability. Scope and approach: This review recent focuses on advances in food nanopackaging, including bio-based, improved, active, and smart packaging. Special emphasis is placed on bio-based packaging, including biodegradable packaging and biocompatible packaging, which presents an alternative to most commonly used non-degradable polymer materials. Safety and environmental concerns of (bio)nanotechnology implementation in food packaging were also discussed including new EU directives. Conclusions: The use of nanoparticles and nanocomposites in food packaging increases the mechanical strength and properties of the water and oxygen barrier of packaging and may provide other benefits such as antimicrobial activity and light-blocking properties. Concerns about the migration of nanoparticles from packaging to food have been expressed, but migration tests and risk assessment are unclear. Presumed toxicity, lack of additional data from clinical trials and risk assessment studies limit the use of nanomaterials in the food packaging sector. Therefore, an assessment of benefits and risks must be defined.

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Biocatalytic polymer nanofibers for stabilization and delivery of enzymes

Cited by 28 publications

References 52 publications

A General Overview of Support Materials for Enzyme Immobilization: Characteristics, Properties, Practical Utility

A General Overview of Support Materials for Enzyme Immobilization: Characteristics, Properties, Practical Utility

Active Packaging Coatings

(Bio)Nanotechnology in Food Science—Food Packaging

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