Development of novel pea flour‐based nanofibres by electrospinning method

Oguz, Seren; Tam, Nilay; Aydoğdu, Ayça; Şumnu, Gülüm; Şahin, Serpil

doi:10.1111/ijfs.13707

Cited by 24 publications

(8 citation statements)

References 33 publications

(63 reference statements)

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“…In addition, flour can be a good alternative as it contains carbohydrates, protein, and fiber together. In the literature, there are studies in which different flour types, such as rye, rice, pea, lentil, and carob, are used to produce nanofibers via electrospinning [9,[13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

Zeren

Şahin

Şumnu

2022

Foods

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The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis were used to characterize the nanofibers. According to the SEM results, the inclusion of CA into nanofibers resulted in thinner nanofibers. All nanofibers exhibited uniform morphology. CA was efficiently loaded into nanofibers. When CA concentrations were 1% and 10%, loading efficiencies were 76.4% and 94%, respectively. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicate that encapsulating CA into carob flour–WPC-based nanofibers via electrospinning is a suitable method for active packaging applications.

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Section: Introductionmentioning

confidence: 99%

Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

Zeren

Şahin

Şumnu

2022

Foods

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“…Rational combination of the scaffold architecture, composition, coating and filler hydrogel, gives rise to mechanical cues that regulate cell behavior. Scaffolds can be further arranged using anisotropic architecture, anisotropic materials or surface patterning, which can improve both scaffold texture and myotube alignment and maturation (Woerdeman et al, 2005;Beier et al, 2009;Qazi et al, 2015;Wolf et al, 2015;Jana et al, 2016;Cai et al, 2017;Oguz et al, 2018).…”

Section: Scaffoldsmentioning

confidence: 99%

Tissue Engineering for Clean Meat Production

Ben-Arye

Levenberg

2019

Front. Sustain. Food Syst.

199

134

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Increasing public awareness of foodborne illnesses, factory farming, and the ecological footprint of the meat industry, has generated the need for animal-free meat alternatives. In the last decade, scientists have begun to leverage the knowledge and tools accumulated in the fields of stem cells and tissue engineering toward the development of cell-based meat (i.e., clean meat). In tissue engineering, the physical and biochemical features of the native tissue can be mimicked; cells and biomaterials are integrated under suitable culture conditions to form mature tissues. More specifically, in skeletal muscle tissue engineering, a plurality of cell types can be co-cultured on a 3D scaffold to generate muscle fibers, blood vessels and a dense extracellular matrix (ECM). This review focuses on tissue engineering of skeletal muscle and the adjustments needed for clean meat development. We discuss the skeletal muscle structure and composition, and elaborate on cell types from farm animals that have the potential to recapitulate the muscle ECM, blood vessels, muscle fibers and fat deposits. We also review relevant biomaterials, primarily for fabricating scaffolds that can mimic the intramuscular connective tissues, as well as gene expression studies on the biological pathways that influence meat quality.

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“…The isoelectric point (pI) of pea protein was recorded as 4.5 (Oguz et al, 2017). Protein starts to aggregate, their solubility minimizes, and their total net charge is zero at pI.…”

Section: Morphological Analysis Of Nanofibersmentioning

confidence: 99%

Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material

et al. 2021

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The main aim of the article was to produce gallic acid-loaded pea flour/polyethylene oxide (PEO)-based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused significant changes in both solution properties and fiber morphology. Increasing gallic acid concentration resulted in increasing conductivity and decreasing consistency index, by the way decreasing average fiber size diameter. In thermogravimetric analysis (TGA), gallic acid addition resulted in a decrease in thermal degradation value of nanofibers. In addition to these changes, new chemical bands formed were an indicator of the successful encapsulation of gallic acid in Fourier-transform infrared (FTIR) spectra.Nanofibers also showed promising results in terms of encapsulation of bioactive compounds. Therefore, gallic acid-loaded pea flour/PEO-based nanofibers might be considered as a promising active packaging material.

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Development of novel pea flour‐based nanofibres by electrospinning method

Cited by 24 publications

References 33 publications

Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

Tissue Engineering for Clean Meat Production

Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material

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