Electrospun potato starch nanofibers for thyme essential oil encapsulation: antioxidant activity and thermal resistance

Fonseca, Laura Martins; Radünz, Marjana; Hackbart, Helen Cristina dos Santos; Silva, Francine Tavares da; Camargo, Taiane Mota; Bruni, Graziella Pinheiro; Monks, Jander Luís Fernandes; Zavareze, Elessandra da Rosa; Dias, Álvaro Renato Guerra

doi:10.1002/jsfa.10468

Cited by 58 publications

(21 citation statements)

References 33 publications

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“…Electrospinning can be performed at many scales, from handhold devices to the scaled-up laboratory and industrial equipment. 1,2 Electrospun fibers have several potential advantages including tunable diameter, high porosity, and high specific surface area, and are therefore potentially good candidates for the encapsulation of bioactive compounds, 3,4 delivery of probiotics, 5 formation of nano-sensors, 6 adsorption of heavy metals, 7 and the production of active food packaging. 8,9 Natural and edible materials have the potential to overcome the environmental issues caused by conventional non-biodegradable synthetic packaging, and are therefore a potentially attractive option for food packaging.…”

Section: Introductionmentioning

confidence: 99%

Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin

Luo

Saadi

et al. 2021

J Sci Food Agric

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BACKGROUND: In recent years, there has been considerable interest in the use of biopolymer electrospun nanofibers for various food applications due to the biocompatibility, biodegradability, and high loading capacity. Herein, we fabricated and characterized novel hybrid electrospun fibers from dextran (50%, w/v) and zein (0-30%, w/v) solutions, and the effects of various zein concentrations on the properties of the hybrid electrospun fibers were investigated. RESULTS: When zein was added at low concentrations (5% and 10%), dextran and zein showed poor miscibility, as reflected by significantly decreased viscosity of the solutions, and the poor mechanical properties of the derived fiber membranes. When zein was added at medium concentrations (15-25%), hydrogen bonds were formed between dextran and zein molecules, as indicated by the red shift of Fourier-transform infrared bands and ⊎-sheet to ⊍-helix structural transformations. The fiber membranes electrospun from a solution with 25% zein showed the most hydrophobic surface, with a water contact angle of 116.9°. The homogenous dispersion of dextran and zein resulted in improved mechanical properties for fibers electrospun from a solution with 30% zein. Curcumin encapsulating dextran/zein electrospun fibers exhibited effective radical scavenging activity and ferric reducing power, along with the desired controlled release behavior for curcumin delivery.CONCLUSION: Food grade dextran/zein hybrid electrospun fibers demonstrated tunable properties, and appear to be promising as delivery systems for bioactive and edible antimicrobial food packaging.

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Section: Introductionmentioning

confidence: 99%

Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin

Luo

Saadi

et al. 2021

J Sci Food Agric

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“…The thermal stability of the core material got improved after encapsulation. The initial degradation temperature of free thyme was at 62.1 • C, but after encapsulation, it increased to 269.2 • C. These fibers are suitable for packaging foods maintained at high temperatures (Fonseca et al, 2020).…”

Section: Starchmentioning

confidence: 99%

Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review

Charles

Jin

et al. 2021

Comp Rev Food Sci Food Safe

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The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food's quality, safety, and shelf-life. Through electrospinning and electrospray, fibers and particles are encapsulated with bioactive compounds for active packaging applications. Understanding the principle behind electrohydrodynamics provides fundamentals in modulating the material's physicochemical properties based on the operating parameters.This review provides a deep understanding of electrospray and electrospinning, along with their advantages and recent innovations, from food packaging perspectives. The natural polymers suitable for developing active packaging films and coatings through electrohydrodynamics are intensely focused. The critical properties of the packaging system are discussed with characterization techniques. Furthermore, the limitations and prospects for natural polymers and electrohydrodynamic processing in active packaging are summarized.

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“…Starch is a common material widely distributed in nature, with EHDA products being mainly built from commercial sources, such as corn and maize starch are the ones that have different amylose/amylopectin content [59][60][61][62][63][64][65][66][67], or others such as potato [66,[68][69][70][71][72][73], rice [74], and cassava or tapioca starches [75][76][77][78][79].…”

Section: Ehda Starch Filmsmentioning

confidence: 99%

Starch Biodegradable Films Produced by Electrospraying

Sánchez¹,

Vázquez²,

García-Hernández³

et al. 2022

Starch - Evolution and Recent Advances

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The use of particles obtained from biopolymers is of interest in fields such as bioengineering and nanotechnology, with applications in drug encapsulation, tissue engineering, and edible biofilms. A method used to obtain these particles is electrohydrodynamic atomization (EHDA), which can generate different structures depending on the process conditions and raw materials used, opening a wide range of research in the biopolymers field, where starch is considered an excellent material to produce edible and biodegradable films. This chapter is a compilation and analysis of the newest studies of this technique, using starch with or without modifications to prepare films or membranes and their potential applications. A systematic literature review, focused on starch, and EHDA was carried out, finding 158 articles that match these criteria. From these results, a search inside them, using the words edible and biodegradable was conducted, showing 93 articles with these key words. The information was analyzed observing the preference to use corn, potato, rice, and cassava starches, obtaining mainly scaffolds and fibers and, in much less proportion, films or capsules. This review shows a window of opportunity for the study of starchy materials by EHDA to produce films, coatings, and capsules at micro or nano levels.

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Electrospun potato starch nanofibers for thyme essential oil encapsulation: antioxidant activity and thermal resistance

Cited by 58 publications

References 33 publications

Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin

Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin

Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review

Starch Biodegradable Films Produced by Electrospraying

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