Encapsulation of Bioactive Compound in Electrospun Fibers and Its Potential Application

Wen, Peng; Wen, Yan; Zong, Min‐Hua; Linhardt, Robert J.; Wu, Hong

doi:10.1021/acs.jafc.7b02956

Cited by 154 publications

(96 citation statements)

References 210 publications

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“…Several typical functions are oil-holding capacity, water-holding capacity, and antioxidative activity. 6 Wen et al 7 found that the oil-holding capacity of FPH was influenced heavily by molecular weight (MW) distributions and different processing methods. Furthermore, they compared oil-holding capacities of different 3256 www.soci.org Q Zeng et al…”

Section: Introductionmentioning

confidence: 99%

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

et al. 2019

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BACKGROUND To evaluate their fat reduction effect, common carp fish protein hydrolysates (FPH) were made using four methods: the conventional enzymatic process, a microwave‐intensified enzymatic process, the conventional alkaline hydrolysis process, and a microwave‐intensified alkaline hydrolysis process. RESULTS The efficiency of protein extraction was significantly enhanced by microwave intensification. The oil‐holding capacities of FPH produced by these four processes were all lower than that of raw fish protein. The water‐holding capacities of FPH produced by these four processes were all higher than that of raw fish protein. The FPH from the four processes and raw fish protein were used in the preparation of deep‐fried kamaboko. The fat content of deep‐fried kamaboko was drastically reduced from approximately 160 g kg−1 to about 50 g kg−1 by replacing 20 g kg−1 fish mince with FPH, regardless of the process. Texture profile analysis (TPA) of deep‐fried kamaboko found no significant difference in hardness and brittleness among all the deep‐fried kamaboko samples. The similar interior protein cross‐linking micro‐structure of all these samples further explained the TPA finding. CONCLUSION With the involvement of FPH in the formulation, the fat content of deep‐fried kamaboko can be significantly reduced from approximately 160 to 50 g kg−1, without a change in its texture. © 2018 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

et al. 2019

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“…The morphology and size of the encapsulation structures can be adjusted by changing the process parameters. Moreover, the stability and functionality of bioactive compounds encapsulated in electrospun fibers may be enhanced at different relative humidity and temperature conditions (Wen et al., ).…”

Section: Functionalization Of Nanofibers For Active Food Packagingmentioning

confidence: 99%

“…The electrospinning of bioactive polymers including naturally occurring polymers, synthetic polymers, and polymer blends was well discussed, and the functionalization of the electrospun surfaces by incorporation of bioactive substances was proposed. Wen, Wen, Zong, Linhardt, and Wu () reviewed the encapsulation of bioactive compounds in electrospun nanofibers for potential food applications. The principles of emulsion electrospinning and coaxial electrospinning, and the used natural biopolymers (polysaccharides and proteins) were summarized to provide new strategies to develop novel functional foods.…”

Section: Introductionmentioning

confidence: 99%

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

Zhang

Wang

et al. 2020

Comp Rev Food Sci Food Safe

292

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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“…There have been several attempts at combining biomaterial scaffolds with controlled-release systems for specific applications [74]. Some approaches have simply utilized the addition of payloads to polymers prior to electrospinning, while others have used polymeric microspheres for encapsulation that are admixed with polymers prior to electrospinning [78,79,80]. The payloads in these approaches have varied from growth factors to small molecules (drugs) that have specific clinical applications (Figure 4).…”

Section: Electrospinning To Generate Nanofiber Scaffoldsmentioning

confidence: 99%

Nanoscale and Macroscale Scaffolds with Controlled-Release Polymeric Systems for Dental Craniomaxillofacial Tissue Engineering

et al. 2018

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Tremendous progress in stem cell biology has resulted in a major current focus on effective modalities to promote directed cellular behavior for clinical therapy. The fundamental principles of tissue engineering are aimed at providing soluble and insoluble biological cues to promote these directed biological responses. Better understanding of extracellular matrix functions is ensuring optimal adhesive substrates to promote cell mobility and a suitable physical niche to direct stem cell responses. Further, appreciation of the roles of matrix constituents as morphogen cues, termed matrikines or matricryptins, are also now being directly exploited in biomaterial design. These insoluble topological cues can be presented at both micro- and nanoscales with specific fabrication techniques. Progress in development and molecular biology has described key roles for a range of biological molecules, such as proteins, lipids, and nucleic acids, to serve as morphogens promoting directed behavior in stem cells. Controlled-release systems involving encapsulation of bioactive agents within polymeric carriers are enabling utilization of soluble cues. Using our efforts at dental craniofacial tissue engineering, this narrative review focuses on outlining specific biomaterial fabrication techniques, such as electrospinning, gas foaming, and 3D printing used in combination with polymeric nano- or microspheres. These avenues are providing unprecedented therapeutic opportunities for precision bioengineering for regenerative applications.

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Encapsulation of Bioactive Compound in Electrospun Fibers and Its Potential Application

Cited by 154 publications

References 210 publications

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

Nanoscale and Macroscale Scaffolds with Controlled-Release Polymeric Systems for Dental Craniomaxillofacial Tissue Engineering

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