Characterization of gelatin/zein nanofibers by hybrid electrospinning

Deng, Lingli; Zhang, Xi; Li, Yang; Que, Fei; Kang, Xuefan; Liu, Yuyu; Feng, Fengqin; Zhang, Hui

doi:10.1016/j.foodhyd.2017.09.011

Cited by 164 publications

(54 citation statements)

References 34 publications

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“…7 C. Shi et al prepared a new gelatin lm modied by starch-based ester Starch-EDTAD-NHS (SEN), and the contact angle was found to increase from 77.8 to 126.7 with increasing concentration of SEN. 8 Besides, gelatin/zein nano-ber lms by hybrid electrospinning were reported by Deng et al, and when the weight ratio was 1 : 1, the contact angle reached the 118 , resulting in a good solvent resistance against water. 9 From the above description, we can nd that these methods can improve the hydrophobicity of gelatin to some extent. However, no reports have yet provided superhydrophobic gelatin lms.…”

Section: Introductionmentioning

confidence: 99%

Superhydrophobic coatings on gelatin-based films: fabrication, characterization and cytotoxicity studies

Chen

Guo

et al. 2018

RSC Adv.

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Section: Introductionmentioning

confidence: 99%

Superhydrophobic coatings on gelatin-based films: fabrication, characterization and cytotoxicity studies

Chen

Guo

et al. 2018

RSC Adv.

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“…Deng et al. () fabricated the gelatin/zein nanofibers by blending electrospinning, and found that zein was well dispersed within the gelatin network, leading to the formation of a homogeneous fiber structure with the improved resistance against water or ethanol, compared to the pure gelatin or zein nanofibers.…”

Section: Design Of Electrospinningmentioning

confidence: 99%

“…Dorati et al (2018) reported that the biological and wettability performance of the PLA-PCL nanofibers was improved by the blending of chitosan with PLA-PCL copolymer, without losing the structure and stability of the electrospun fibers. Deng et al (2018) fabricated the gelatin/zein nanofibers by blending electrospinning, and found that zein was well dispersed within the gelatin network, leading to the Cai et al, 2013 formation of a homogeneous fiber structure with the improved resistance against water or ethanol, compared to the pure gelatin or zein nanofibers. However, in blending electrospinning, bioactive molecules (such as, vitamins, flavonoids, essential fatty acids, and antioxidants) need to be dissolved or dispersed (if insoluble) in the solution first.…”

Section: Blending Electrospinningmentioning

confidence: 99%

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

Zhang

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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270

139

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Electrospun nanofibers with structural and functional advantages have drawn much attention due to their potential applications for active food packaging. The traditional role of food packaging is just storage containers for food products. The changes of retailing practice and consumer demand promote the development of active packaging to improve the safety, quality, and shelf life of the packaged foods. To develop the technique of electrospinning for active food packaging, electrospun nanofibers have been covalently or non‐covalently functionalized for loading diverse bioactive compounds including antimicrobial agents, antioxidant agents, oxygen scavengers, carbon dioxide emitters, and ethylene scavengers. The aim of this review is to present a concise but comprehensive summary on the progress of electrospinning techniques for active food packaging. Emphasis is placed on the tunability of the electrospinning technique, which achieves the modification of fiber composition, orientation, and architecture. Efforts are also made to provide functionalized strategies of electrospun polymeric nanofibers for food packaging application. Furthermore, the existing limitations and prospects for developing electrospinning in food packaging area are discussed.

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“…Zein‐based fibers are mainly studied for drug delivery and biomedical applications . However, bioactive loaded zein fibers and hybrid fibers created from incorporation of edible materials such as gelatin, cyclodextrin, carboxy methylcellulose, and tannin can be used for food applications …”

Section: Starting Materials For Fabricating Functional and Engineeredmentioning

confidence: 99%

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Patel

2018

Adv Funct Materials

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Functional and engineered colloids fabricated from edible materials have recently gained a lot of interest for futuristic applications in the field of foods for purposes ranging from microstructure development to delivery of healthpromoting bioactives to manipulation of food-body interactions. This review tackles a very ambitious task of discussing the current understanding of functional colloids within the framework of foods. Physicochemical attributes of several novel complex colloids fabricated from natural, and often, underutilized edible materials are clearly and comprehensively reviewed in this paper. This review not only provides a scientific insight into the advances made in the field of colloid-based food structuring but also touches on the exciting future opportunities in this promising multidisciplinary field.

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Characterization of gelatin/zein nanofibers by hybrid electrospinning

Cited by 164 publications

References 34 publications

Superhydrophobic coatings on gelatin-based films: fabrication, characterization and cytotoxicity studies

Superhydrophobic coatings on gelatin-based films: fabrication, characterization and cytotoxicity studies

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

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