Mousavi Mir-Michael, Torbati Mohammadali, Farshi Parastou, Hosseini Hedayat, Aman Mohammadi Masoud, Hosseini Seyede Marzieh, Hosseinzadeh Simzar
(Department) National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Students' Research Committee, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Adv Pharm Bull. 2021 May;11(3):514-521. doi: 10.34172/apb.2021.059. Epub 2020 Aug 24.
In this research, electrospinning method was employed to fabricate food-grade nanofibers (NFs) from chitosan-gelatin combination for stigmasterol encapsulation. The spinnability of mixed chitosan and gelatin solutions was investigated at different polymer ratios, and the physicochemical properties of the NFs were evaluated. The mixture solution of chitosan (1.5 % w/v) and gelatin (20 % w/v) in acetic acid indicated spinnability under the following conditions: the ratio of 25:75, voltage of 17 kV, and 15 cm capillary collector distance with a flow rate of 0.2 mL/min. Stigmasterol (0.04 % w/v) was incorporated into NFs of chitosan-gelatin at a respective ratio of 25:75. Encapsulation efficiency (EE) of loaded stigmasterol was found to be 87 ± 5 %. The antioxidant ability of loaded stigmasterol was considerably higher than that observed for free stigmasterol. Scanning electron microscopy (SEM) results demonstrated the formation of the ultrathin fibers with no bead (with diameters of 217 ± 43 nm). The concentration of polymeric solution and viscosity had a notable effect on the electrospinning efficiency of the chitosan-gelatin-based NFs. The thermal stability of chitosan and gelatin fibers was more than that of native gelatin and chitosan. The in vitro stigmasterol release from these NFs followed a controlled-release pattern. The released phytosterol from chitosan formula was less than from those without chitosan formula (46 ± 3 % and 96 ± 4 % respectively). The obtained results suggested that gelatin had a high potential for enhancing the spinnability of chitosan under acidic conditions at optimized concentrations.
在本研究中，采用静电纺丝法由壳聚糖 - 明胶复合材料制备食品级纳米纤维（NFs）用于豆甾醇包封。研究了不同聚合物比例下壳聚糖和明胶混合溶液的可纺性，并对纳米纤维的物理化学性质进行了评估。壳聚糖（1.5% w/v）和明胶（20% w/v）在乙酸中的混合溶液在以下条件下表现出可纺性：比例为25:75、电压为17 kV、毛细管收集器距离为15 cm且流速为0.2 mL/min。将豆甾醇（0.04% w/v）以25:75的比例分别掺入壳聚糖 - 明胶纳米纤维中。负载豆甾醇的包封效率（EE）为87±5%。负载豆甾醇的抗氧化能力明显高于游离豆甾醇。扫描电子显微镜（SEM）结果表明形成了无珠的超细纤维（直径为217±43 nm）。聚合物溶液的浓度和粘度对基于壳聚糖 - 明胶的纳米纤维的静电纺丝效率有显著影响。壳聚糖和明胶纤维的热稳定性高于天然明胶和壳聚糖。这些纳米纤维中豆甾醇的体外释放遵循控释模式。壳聚糖配方中释放的植物甾醇少于无壳聚糖配方的（分别为46±3%和96±4%）。所得结果表明，在优化浓度下，明胶在酸性条件下具有提高壳聚糖可纺性的巨大潜力。
