Ai Chao, Liu Shangxing, Zhao Yuanyuan, Huang Xuanxiang, Teng Hui, Li Songnan, Chen Lei
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China.
Food Chem X. 2024 Nov 9;24:101990. doi: 10.1016/j.fochx.2024.101990. eCollection 2024 Dec 30.
Pullulan (PUL) is a widely used agent for electrospinning. However, nanofibers electrospun solely from PUL exhibit a highly hydrophilic nature and a bead-like structure. In this study, 1-5 wt% citrus pectin (CP) was introduced to construct a hybrid electrospinning system to investigate the effects of CP concentration on the properties of the electrospun nanofibers. The results reveal that the bead-like structure, rigidity, and hydrophobicity of the nanofibers underwent significant improvements following the introduction of CP. Furthermore, to demonstrate the protective effect of the nanofiber on astaxanthin, 0.1 wt% astaxanthin was encapsulated in the hybrid electrospinning system containing 5 wt% CP. The results show that after encapsulating astaxanthin, the rigidity of the nanofiber further increased, with a tensile strength of 12.5 MPa and a break elongation of 2.9 %. Additionally, the nanofiber system demonstrates excellent protection of the antioxidant activity of astaxanthin under UV exposure compared to free astaxanthin.
普鲁兰多糖(PUL)是一种广泛用于静电纺丝的试剂。然而,仅由PUL静电纺制的纳米纤维具有高度亲水性和珠状结构。在本研究中,引入1-5 wt%的柑橘果胶(CP)以构建混合静电纺丝系统,研究CP浓度对静电纺纳米纤维性能的影响。结果表明,引入CP后,纳米纤维的珠状结构、刚性和疏水性有显著改善。此外,为了证明纳米纤维对虾青素的保护作用,将0.1 wt%的虾青素封装在含有5 wt% CP的混合静电纺丝系统中。结果表明,封装虾青素后,纳米纤维的刚性进一步增加,拉伸强度为12.5 MPa,断裂伸长率为2.9%。此外,与游离虾青素相比,纳米纤维系统在紫外线照射下对虾青素的抗氧化活性表现出优异的保护作用。