Electrospinning and electrospraying technologies for food applications

Lim, Loong Tak; Mendes, Ana Carina Loureiro; Chronakis, Ioannis S.

doi:10.1016/bs.afnr.2019.02.005

Cited by 89 publications

(69 citation statements)

References 198 publications

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“…The lower amounts of protein recorded for the cassava breads, despite the addition of gluten, indicate that wheat flour contains other protein than gluten. Lim, Mendes, and Chronakis (2019) reported that gluten accounts for about 80 to 90% of the protein in wheat. However, lower protein contents (1.3 to 5.3%) compared to values in this study were obtained in a similar study Keys: WB = 100% wheat bread; CWB = wheat-cassava bread; CB = 100% cassava bread.…”

Section: Proximate Compositions and Calorie Content Of Breadmentioning

confidence: 99%

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Akintayo

Oyeyinka

Aziz

et al. 2020

Journal of Food Science

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This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high‐quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. Practical Application Bread from wheat‐cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by‐product in the wheat starch industry.

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Section: Proximate Compositions and Calorie Content Of Breadmentioning

confidence: 99%

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Akintayo

Oyeyinka

Aziz

et al. 2020

Journal of Food Science

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“…Pullulan can quench reactive oxygen species [37] and be a great scaffold in combination with gelatin. Moreover, pullulan can increase the tensile strength of gelatin, which is very important in tissue engineering [38]. Its structural features, such as the presence of large amounts of hydroxyl groups in the main chain, make it an optimal polymer for creating scaffolds.…”

Section: Discussionmentioning

confidence: 99%

Electrospinning Live Cells Using Gelatin and Pullulan

et al. 2020

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Electrospinning is a scaffold production method that utilizes electric force to draw a polymer solution into nanometer-sized fibers. By optimizing the polymer and electrospinning parameters, a scaffold is created with the desired thickness, alignment, and pore size. Traditionally, cells and biological constitutes are implanted into the matrix of the three-dimensional scaffold following electrospinning. Our design simultaneously introduces cells into the scaffold during the electrospinning process at 8 kV. In this study, we achieved 90% viability of adipose tissue-derived stem cells through electrospinning.

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“…Among the different technologies used to encapsulate and deliver bioactives, electrohydrodynamics (EHD, electrospinning and electrospraying) show promise as encapsulation technology, as it utilizes electrical fields that can be operated at aqueous solutions, at room temperature and without heat [ 9 , 10 , 11 ]. During the electrohydrodynamic processing [ 11 , 12 ], a high voltage electrostatic field charges the surface of a biopolymer solution droplet to induce the ejection of a liquid jet through a spinneret towards a grounded collector [ 9 ]. During the trajectory from spinneret to the collector, there is solvent evaporation, and if the jet elongates to produce continuous dried fibers, electrospinning is taking place [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…During the trajectory from spinneret to the collector, there is solvent evaporation, and if the jet elongates to produce continuous dried fibers, electrospinning is taking place [ 9 ]. For electrospray, the jet breaks down into droplets, producing dried solid nano- microparticles [ 10 , 11 , 12 ]. Parameters such as solution properties (mainly viscosity, electrical conductivity and surface tension), electrohydrodynamics conditions (applied voltage, fluid flow rate, distance from the nozzle to collector) and ambient conditions (like temperature and humidity) are critical for the production of fibers/particles [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Parameters such as solution properties (mainly viscosity, electrical conductivity and surface tension), electrohydrodynamics conditions (applied voltage, fluid flow rate, distance from the nozzle to collector) and ambient conditions (like temperature and humidity) are critical for the production of fibers/particles [ 9 ]. Furthermore, those parameters can also be used to manipulate the size and the morphology of the electrosprayed and electrospun structures [ 9 , 10 , 11 , 12 ]. Encapsulation and delivery systems produced by electrohydrodynamics, allows the use of a broad range of bioactives and shell ingredients [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Electrohydrodynamic Processing of Potato Protein into Particles and Fibers

2020

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Potato protein particles and fibers were produced using electrohydrodynamic processing (electrospray and electrospinning). The effect of different solvents and protein concentration on the morphology of the potato protein particles and fibers was investigated. Electrosprayed particles with average diameters ranging from 0.3 to 1.4 µm could be obtained using water and mixtures of water: ethanol (9:1) and water:glycerol (9:1). Electrosprayed particles were also obtained using the solvent hexafluoro-2-propanol (HFIP) at a protein concentration of 5% wt/v. For protein concentrations above 10% wt/v, using HFIP, electrospun fibers were produced. The release of vitamin B12, as a model bioactive compound, from potato protein electrospun fibers, was also investigated, demonstrating their potential to be utilized as encapsulation and delivery systems.

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Electrospinning and electrospraying technologies for food applications

Cited by 89 publications

References 198 publications

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Electrospinning Live Cells Using Gelatin and Pullulan

Electrohydrodynamic Processing of Potato Protein into Particles and Fibers

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