One of the most important trends in developments in electrospinning is to combine itself with traditional materials production and transformation methods to take advantage of the unique properties of nanofibers. In this research, the single-fluid blending electrospinning process was combined with the casting film method to fabricate a medicated double-layer hybrid to provide a dual-phase drug controlled release profile, with ibuprofen (IBU) as a common model of a poorly water-soluble drug and ethyl cellulose (EC) and polyvinylpyrrolidone (PVP) K60 as the polymeric excipients. Electrospun medicated IBU-PVP nanofibers (F7), casting IBU-EC films (F8) and the double-layer hybrid films (DHFs, F9) with one layer of electrospun nanofibers containing IBU and PVP and the other layer of casting films containing IBU, EC and PVP, were prepared successfully. The SEM assessments demonstrated that F7 were in linear morphologies without beads or spindles, F8 were solid films, and F9 were composed of one porous fibrous layer and one solid layer. XRD and FTIR results verified that both EC and PVP were compatible with IBU. In vitro dissolution tests indicated that F7 were able to provide a pulsatile IBU release, F8 offered a typical drug sustained release, whereas F9 were able to exhibit a dual-phase controlled release with 40.3 ± 5.1% in the first phase for a pulsatile manner and the residues were released in an extended manner in the second phase. The DHFs from a combination of electrospinning and the casting method pave a new way for developing novel functional materials.
The aim of this study was to develop a novel ultrathin fibrous membrane with a core–sheath structure as an antioxidant food packaging membrane. The core–sheath structure was prepared by coaxial electrospinning, and the release of active substances was regulated by its special structure. Ferulic acid (FA) was incorporated into the electrospun zein/polyethylene oxide ultrathin fibers to ensure their synergistic antioxidant properties. We found that the prepared ultrathin fibers had a good morphology and smooth surface. The internal structure of the fibers was stable, and the three materials that we used were compatible. For the different loading positions, it was observed that the core layer ferulic-acid-loaded fibers had a sustained action, while the sheath layer ferulic-acid-loaded fibers had a pre-burst action. Finally, apples were selected for packaging using fibrous membranes to simulate practical applications. The fibrous membrane was effective in reducing water loss and apple quality loss, as well as extending the shelf life. According to these experiments, the FA-loaded zein/PEO coaxial electrospinning fiber can be used as antioxidant food packaging and will also undergo more improvements in the future.
The purpose of this work is to develop a novel ultrathin fibrous membrane with a core-sheath structure as antibacterial food packaging film. Coaxial electrospinning was exploited to create the core-sheath structure, by which the delivery regulation of the active substance was achieved. Resveratrol (RE) and silver nanoparticles (AgNPs) were loaded into electrospun zein/polyethylene oxide ultrathin fibers to ensure a synergistic antibacterial performance. Under the assessments of a scanning electron microscope and transmission electron microscope, the ultrathin fiber was demonstrated to have a fine linear morphology, smooth surface and obvious core-sheath structure. X-ray diffraction and Fourier transform infrared analyses showed that RE and AgNPs coexisted in the ultrathin fibers and had good compatibility with the polymeric matrices. The water contact angle experiments were conducted to evaluate the hydrophilicity and hygroscopicity of the fibers. In vitro dissolution tests revealed that RE was released in a sustained manner. In the antibacterial experiments against Staphylococcus aureus and Escherichia coli, the diameters of the inhibition zone of the fiber were 8.89 ± 0.09 mm and 7.26 ± 0.10 mm, respectively. Finally, cherry tomatoes were selected as the packaging object and packed with fiber films. In a practical application, the fiber films effectively reduced the bacteria and decreased the quality loss of cherry tomatoes, thereby prolonging the fresh-keeping period of cherry tomatoes to 12 days. Following the protocols reported here, many new food packaging films can be similarly developed in the future.
Herb medicines are popular for safe application due to being a source of natural herbs. However, how to deliver them in an efficacious and convenient manner poses a big challenge to researchers. In this study, a new concept is demonstrated that the electrospun polymer-based hybrid films can be a platform for promoting the delivery of a mixture of active herb extract, i.e., Lianhua Qingwen Keli (LQK), also a commercial traditional Chinese patent medicine. The LQK can be co-dissolved with the filament-forming polymeric polyvinylpyrrolidone K60 and a sweeter sucralose to prepare an electrospinnable solution. A handheld electrospinning apparatus was explored to transfer the solution into solid nanofibers, i.e., the LQK-loaded medicated films. These films were demonstrated to be composed of linear nanofibers. A puncher was utilized to transfer the mat into circular membrane a diameter of 15 mm. Two self-created methods were developed for disclosing the dissolution performances of the electrospun mats. Both the water droplet experiments and the wet paper (mimic tongue) experiments verified that the hybrid films can rapidly disintegrate when they encounter water and release the loaded LQK in an immediate manner. Based on the reasonable selections of polymeric excipients, the present protocols pave a way for delivering many types of active herb extracts in an effective and convenient manner.
The nanofibers formed by electrospinning technology have the advantages of orderly release mechanism and controllable dissolution rate. However, the use of toxic and harmful organic solvents is widespread in the field of electrospinning, which not only poses a potential hazard to human health and the natural environment, but also increases the manufacturing cost and difficulty of electrospinning. Therefore, the purpose of this paper is to introduce the application of green electrospinning technology in food engineering. Water solvent electrospinning is mainly introduced, and some water-soluble biopolymer and synthetic polymers are reviewed. Their latest applications and development limitations in the field of food engineering are introduced and discussed. The water solvent electrospinning introduced here transforms a process that has adverse effects on the environment and health into a scalable and ecologically conscious “green” electrospinning, which is both important and timely and will bring exemplary changes to the field of food engineering.
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