Curcumin-loaded electrospun peanut protein isolate/ poly-l-lactic acid nanofibre membranes: Preparation and characterisation and release behaviour

Recent processing of peanut protein in food industry: a molecular structure perspective

“…Nanofibers produced Ó 2024 Institute of Food, Science and Technology (IFSTTF). by electrospinning have the advantages of high porosity, large specific surface area, small intrafibrous pore size and high homogeneity, widely used in air filters, biomedicines, cosmetics, and membrane filtration (Yao et al, 2021;Zheng et al, 2022).…”

“…It uses electrostatic force to pull natural or synthetic polymers into continuous fibres with diameters in the range from tens of nanometres to few micrometres (Sui et al ., 2021). And it has attracted broad attention due to the advantages of simple operation, low cost, and continuous production (Zheng et al ., 2022). The basic set‐up of electrospinning is shown in Fig.…”

“…Nanofiber production is driven by a high‐voltage power, where the polymer solution is split and refined by electrostatic repulsion, and the fibrous material forms by solution solidification and solvent evaporation (Yao et al ., 2021). Nanofibers produced by electrospinning have the advantages of high porosity, large specific surface area, small intrafibrous pore size and high homogeneity, widely used in air filters, biomedicines, cosmetics, and membrane filtration (Yao et al ., 2021; Zheng et al ., 2022).…”

“…Traditional materials for producing nanofibers by electrospinning are mainly collagen, polyethylene, and poly (lactic acid‐coglycolic acid), resulting in the limitation of their application in food industry (Sui et al ., 2021; Zheng et al ., 2022). This problem could be solved by using natural polymers (proteins, lipids, polysaccharides, and cellulose) and producing nanofibers by electrospinning due to their biocompatibility, biodegradability, low toxicity, and renewable properties (Sui et al ., 2021; Yao et al ., 2022a).…”

“…Peanut protein is a natural biodegradable macromolecule, which is abundant, inexpensive, and safe and is a good raw material for electrospinning (Yao et al ., 2021). However, peanut protein has a spherical structure, weak intermolecular cross‐linking of protein molecules, stable aqueous solution, but low viscosity (Zheng et al ., 2022). Therefore, peanut protein is resistant to the fibrillation of electrospinning and adding other polymers such as polyethylene oxide and polyvinyl alcohol is required to improve their electrospinning performance (Hadidi et al ., 2023).…”