Electrospinning of zein/tannin bio-nanofibers

Mori, Cláudia Lopes Selvati de Oliveira; Passos, Nathália Almeida dos; Oliveira, Juliano Elvis de; Mattoso, Luiz H. C.; Mori, Fábio Akira; Carvalho, Amélia Guimarães; Fonseca, Alessandra de Souza; Tonoli, Gustavo Henrique Denzin

doi:10.1016/j.indcrop.2013.10.047

Cited by 71 publications

(22 citation statements)

References 40 publications

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“…This increase of crystallinity can be attributed to the major order of the protein structure acquired when it is stretched under the electrospinning process and promoted by the hydrogen bonding intermolecular interaction between the components. Similar results have been reported for electrospun nanofibers of zein loaded with tannins (De Oliveira Mori et al 2014).…”

Section: Characterization Of Electrospun Fiberssupporting

confidence: 89%

Stable nisin food-grade electrospun fibers

et al. 2016

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Most of antimicrobial peptides interact with food components decreasing their activity, which limit their successful incorporation into packaging material, functional foods and edible films. The aim of this work was to develop a nisin carrier. Nanofibers of amaranth protein and pullulan (50:50) loaded with nisin were obtained by electrospinning. The nanofibers morphology was determined by scanning electron microscopy and fluorescent microscopy. The molecular interactions were characterized by infrared spectroscopy, X-ray diffraction, differential scanning calorimetry, and thermogravimetric analysis. The nisin loading efficiency as well as the antimicrobial activity against Leuconostoc mesenteroides were evaluated. The micrographs of the obtained materials exhibited smooth and continuous fibers with no defects characterized by diameters between 124 and 173 nm. The FTIR analysis showed intermolecular interactions mainly by hydrogen bonding. The electrospinning process improved the thermal properties of the polymeric mixture displacing the Tm peak to higher temperatures and increasing crystallinity. The antimicrobial activity of nisin in broth and agar against L. mesenteroides was maintained after incorporation into fibers. The results presented an outlook for the potential use of protein amaranth nanofibers when incorporating antimicrobials as a food preservation strategy.

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Section: Characterization Of Electrospun Fiberssupporting

confidence: 89%

Stable nisin food-grade electrospun fibers

et al. 2016

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“…This includes tea‐derived gallic acid and curcumin , which may reduce swelling and help ease symptoms of osteoarthritis and rheumatoid arthritis. Other examples of electrospun zein also involve green tea polyphenol derivate epi‐gallocatechingallate (EGCG) that finds uses in food technology and cosmetics, ferulic acid , and water‐soluble polyphenols tannin . The combination of API and pullulan has also recently demonstrated a potential use to encapsulate bioactive compounds such as quercetin and ferulic acid as well as curcumin .…”

Section: Protection Of Food Ingredients By Electrospinningmentioning

confidence: 99%

A review on electrospun polymer nanostructures as advanced bioactive platforms

2016

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This review article deals with latest literature studies on the potential use of polymer ultrathin and nanosized structures obtained by electrospinning to design novel engineered materials with bioactive properties. The electrofluidodynamic process offers the option to form high-performance bioactive systems based on polymer yarns of nanofibers or coatings of nanobeads with high surface-to-volume ratios. The electrospun and electrosprayed nanostructures can be further functionalized by encapsulation with bioactive fillers and substances. For both scenarios, the resultant polymer nanostructures present unique bioactive properties capable of providing a beneficial impact over human's health and with improved and advanced performance for biomedicine, pharmaceutics, nutrition, bioengineering, and healthcare applications. These novel functional materials attained by the electrospinning technology can be of interest for many bioactive applications such as functional food design, food packaging, functional coatings, controlled delivery of drug solutions and, mainly, tissue engineering. This article is purposely designed to gather, for the first time, most recent and promising multi-and inter-disciplinary develop-

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“…3). The crystal structure depends on characteristics of the polymer (molecular weight), [30] process parameters (applied voltage and flow rate), and the solvent medium (evaporation rate and polymer-solvent interaction). [30] Dextran powder had typical broad peaks around 2θ of 20°and 45°, since it has an amorphous structure.…”

Section: Xrd Analysismentioning

confidence: 99%

“…The crystal structure depends on characteristics of the polymer (molecular weight), [30] process parameters (applied voltage and flow rate), and the solvent medium (evaporation rate and polymer-solvent interaction). [30] Dextran powder had typical broad peaks around 2θ of 20°and 45°, since it has an amorphous structure. The electrospun dextran fibres were amorphous as denoted by the absence of a characteristic diffraction peak and have the same peaks proving that loading the vitamin did not change the nature of the dextran nanofibres.…”

Section: Xrd Analysismentioning

confidence: 99%

Characteristics of vitamin E-loaded nanofibres from dextran

Fathi

Nasrabadi

Varshosaz

2017

International Journal of Food Properties

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In this research, dextran nanofibres were produced as novel carriers for entrapment of vitamin E. Morphological studies indicated that developed fine fibres were in the nano range without spherical beads. Thermal behaviour, chemical structure, and crystalline structure of vitamin E-loaded nanofibres were analysed by differential scanning calorimetry, Fourier transform infrared spectroscopy, and X-ray diffraction which showed that the vitamin was well incorporated within the amorphous structure of fibres without chemical interactions. Nanofibres were used for fortification of cheese. Sensory analysis of the fortified product was performed which showed better acceptability and texture of cheese containing nanofibres in comparison to blank and direct fortified samples. Nanofibres showed the capability of holding water and thus increasing cheese firmness. The release of vitamin E in gastrointestinal media showed that about 14% of vitamin could be released in gastric media and about 30% released in intestinal media. Finally, the results revealed that electrospinning can be used for production of dextran ultrathin fibres to entrap hydrophobic compounds with high potential for design of novel functional foods. ARTICLE HISTORY

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Electrospinning of zein/tannin bio-nanofibers

Cited by 71 publications

References 40 publications

Stable nisin food-grade electrospun fibers

Stable nisin food-grade electrospun fibers

A review on electrospun polymer nanostructures as advanced bioactive platforms

Characteristics of vitamin E-loaded nanofibres from dextran

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