Electrospun plant protein-based nanofibers loaded with sakacin as a promising bacteriocin source for active packaging against Listeria monocytogenes in quail breast

Heydari‐Majd, Mojtaba; Shadan, Mohammad Reza; Rezaeinia, Hassan; Ghorani, Behrouz; Bameri, Fereshteh; Sarabandi, Khashayar; Khoshabi, Fahimeh

doi:10.1016/j.ijfoodmicro.2023.110143

Cited by 5 publications

(1 citation statement)

References 30 publications

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“…A convenient process that can be performed at ambient temperature will create a very valuable potential for heat-sensitive compounds that are vulnerable to inappropriate process conditions [8]. Electrospun bers can be used as a carrier for many bioactive and nutraceutical compounds such as vitamins [9], nanoparticles [10], essential oils [11], lycopene [12], [13], bergamot [8], bacteriocins [14], etc. The use of hydrophilic polymers and biopolymers in the electrospinning process will lead to the production of superhydrophilic and fast-dissolving structures that offer the valuable potential for delivering water-insoluble compounds and nutraceutical compounds to the mouth for lingual absorption.…”

Section: Introductionmentioning

confidence: 99%

Electrospun Sandwich Structural Films Containing Plantago Ovata Seed Gum for Modifying Betaine Release Behaviors

Abdollahzadeh,

Honarvar,

Ghavami

2024

Waste Biomass Valor

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This study aimed to extract aspartic acid from sugar beet molasses using the cloud point method and encapsulate it in the structure of electrospun fast-dissolving poly(vinyl alcohol) (PVA)/Plantago ovata (P. ovata) seed gum bers as the central layer of the sandwich structure. The outer layers of the sandwich structure were designed with corn zein electrospun bers. The eld emission scanning electron microscopy showed that the concentration of 35% w/v zein in 70% v/v ethanol provides uniform electrospun bers for use as a delayed hydrophobic layer in a sandwich structure. The contact angle of the sandwich structure (92.45°) was signi cantly (p < 0.05) higher than the contact angle of electrospun mats of PVA/P. ovata seed gum containing 10% w/v sugar beet molasses betaine (53.5°). Fourier transform infrared spectroscopy and differential scanning calorimetry showed that the encapsulation process was successful. The use of a sandwich layer compared to the electrospun single-layer structure of PVA/P. ovata seed gum led to an increase in the thermal stability of betaine. In vitro release modeling showed that for all the structures of the Peppas-Sahlin model, it was the best model to describe the release behavior, and the Fickian diffusion mechanism was the dominant effective mechanism in betaine release.

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