College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-Light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi, China.
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
J Sci Food Agric. 2021 Dec;101(15):6355-6367. doi: 10.1002/jsfa.11306. Epub 2021 May 27.
In recent years, there has been considerable interest in the use of biopolymer electrospun nanofibers for various food applications due to the biocompatibility, biodegradability, and high loading capacity. Herein, we fabricated and characterized novel hybrid electrospun fibers from dextran (50%, w/v) and zein (0-30%, w/v) solutions, and the effects of various zein concentrations on the properties of the hybrid electrospun fibers were investigated.
When zein was added at low concentrations (5% and 10%), dextran and zein showed poor miscibility, as reflected by significantly decreased viscosity of the solutions, and the poor mechanical properties of the derived fiber membranes. When zein was added at medium concentrations (15-25%), hydrogen bonds were formed between dextran and zein molecules, as indicated by the red shift of Fourier-transform infrared bands and β-sheet to α-helix structural transformations. The fiber membranes electrospun from a solution with 25% zein showed the most hydrophobic surface, with a water contact angle of 116.9°. The homogenous dispersion of dextran and zein resulted in improved mechanical properties for fibers electrospun from a solution with 30% zein. Curcumin encapsulating dextran/zein electrospun fibers exhibited effective radical scavenging activity and ferric reducing power, along with the desired controlled release behavior for curcumin delivery.
Food grade dextran/zein hybrid electrospun fibers demonstrated tunable properties, and appear to be promising as delivery systems for bioactive and edible antimicrobial food packaging. © 2021 Society of Chemical Industry.
近年来，由于生物相容性、生物可降解性和高负载能力，人们对生物聚合物电纺纳米纤维在各种食品应用中的应用产生了浓厚的兴趣。在此，我们制备并表征了由葡聚糖（50%，w/v）和玉米醇溶蛋白（0-30%，w/v）溶液制成的新型混合电纺纤维，研究了不同玉米醇溶蛋白浓度对混合电纺纤维性能的影响。
当玉米醇溶蛋白添加浓度较低（5%和 10%）时，葡聚糖和玉米醇溶蛋白的混合性较差，表现为溶液的粘度显著降低，以及所得纤维膜的机械性能较差。当玉米醇溶蛋白添加浓度适中（15-25%）时，玉米醇溶蛋白和葡聚糖分子之间形成氢键，这表现为傅里叶变换红外带的红移和β-折叠到α-螺旋结构的转变。由含有 25%玉米醇溶蛋白的溶液电纺而成的纤维膜表现出最疏水的表面，水接触角为 116.9°。由含有 30%玉米醇溶蛋白的溶液电纺而成的纤维中，由于葡聚糖和玉米醇溶蛋白的均匀分散，其机械性能得到了改善。姜黄素包埋的葡聚糖/玉米醇溶蛋白电纺纤维表现出有效的自由基清除活性和铁还原能力，同时具有姜黄素递送的所需控释行为。
食品级葡聚糖/玉米醇溶蛋白混合电纺纤维表现出可调节的性能，有望作为生物活性和可食用抗菌食品包装的递送系统。 © 2021 化学工业协会。
