Electrospinning of food-grade nanofibres from whey protein

Abstract

In this study, electrospinning has been employed to produce micro to nano scale fibres of whey protein in order to investigate their potential for use in the food industry. Initially, spinning of pure whey protein proved challenging; so in order to facilitate the spinning of freshly prepared aqueous solutions, small amounts of polyethylene oxide (as low as 1% w/w in solution) were incorporated in the spinning solutions. The electrospun composite polyethylene-oxide/whey fibres exhibited diameters in the region of 100 to 400 nm, showing the potential to build fibre bundles from this size up. Time-dependent examinations of pure whey protein aqueous solutions were conducted using rheometery and small angle neutron scattering techniques, with the results showing a substantial change in the solution properties with time and stirring; and allowing the production of fibres, albeit with large diameters, without the need for an additive. The spinability is related to the potential of the whey protein composites to form aggregate structures, either through hydration and interaction with neighbouring proteins, or through interaction with the polyethylene oxide.

A Review on Biopolymer-Based Fibers via Electrospinning and Solution Blowing and Their Applications

“…It was shown that while performing electrospinning with the solutions containing 40 kDa dextran, fibers couldn't be obtained for any mixing ratio. In another recent study by [227] whey protein/PEO composite nanofibers were fabricated by adding much less (1 wt. %) of PEO in whey protein.…”

Folate-Functionalized Mesoporous Hollow SnO2 Nanofibers as a Targeting Drug Carrier to Improve the Antitumor Effect of Paclitaxel for Liver Cancer Therapy

“…A single and fast whipping viscoelastic jet was produced from the tip of the Taylor cone and then split into many small jets. The small jets were further stretched in the electrostatic field, ultimately resulting in nanofiber products [36]. The PVP was then removed by calcination to form mesoporous hollow SnO 2 nanofibers.…”

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

“…Nevertheless, the electrospinning technique is currently being studied as an emerging advancement for the production of food-grade nanofibers from WP [216]. Electrospinning has been employed to produce micro- to nano-scale fibers as a carrier system to evaluate their potential utilization in food [217]. The ability to generate nanofibers from whey proteins exhibits an opportunity to exploit their inherent benefits, along with the desirable attributes of nanofibers.…”