Incorporation of Tannic Acid in Food-Grade Guar Gum Fibrous Mats by Electrospinning Technique

Yang, Wade; Zhang, Min; Li, Xihong; Jiang, Jianan; Sousa, Ana; Zhao, Qiang; Pontious, Sherri; Liu, LinShu

doi:10.3390/polym11010141

Cited by 22 publications

(6 citation statements)

References 50 publications

(66 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Food-grade polymer is an edible carrier matrix which has been widely studied in the field of food packaging [ 40 , 41 , 42 , 43 ]. It is mostly extracted from natural plants that include polysaccharides and proteins, which are compatible with the requirements of food packaging materials [ 44 , 45 ].…”

Section: Introductionmentioning

confidence: 99%

Electrospun Zein/Polyoxyethylene Core-Sheath Ultrathin Fibers and Their Antibacterial Food Packaging Applications

et al. 2022

View full text Add to dashboard Cite

The purpose of this work is to develop a novel ultrathin fibrous membrane with a core-sheath structure as antibacterial food packaging film. Coaxial electrospinning was exploited to create the core-sheath structure, by which the delivery regulation of the active substance was achieved. Resveratrol (RE) and silver nanoparticles (AgNPs) were loaded into electrospun zein/polyethylene oxide ultrathin fibers to ensure a synergistic antibacterial performance. Under the assessments of a scanning electron microscope and transmission electron microscope, the ultrathin fiber was demonstrated to have a fine linear morphology, smooth surface and obvious core-sheath structure. X-ray diffraction and Fourier transform infrared analyses showed that RE and AgNPs coexisted in the ultrathin fibers and had good compatibility with the polymeric matrices. The water contact angle experiments were conducted to evaluate the hydrophilicity and hygroscopicity of the fibers. In vitro dissolution tests revealed that RE was released in a sustained manner. In the antibacterial experiments against Staphylococcus aureus and Escherichia coli, the diameters of the inhibition zone of the fiber were 8.89 ± 0.09 mm and 7.26 ± 0.10 mm, respectively. Finally, cherry tomatoes were selected as the packaging object and packed with fiber films. In a practical application, the fiber films effectively reduced the bacteria and decreased the quality loss of cherry tomatoes, thereby prolonging the fresh-keeping period of cherry tomatoes to 12 days. Following the protocols reported here, many new food packaging films can be similarly developed in the future.

show abstract

Section: Introductionmentioning

confidence: 99%

Electrospun Zein/Polyoxyethylene Core-Sheath Ultrathin Fibers and Their Antibacterial Food Packaging Applications

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Over the past two decades, electrospinning has developed very rapidly, with potential applications of polymer nanofibers having been proposed in a myriad of scientific fields [28,29,30,31]. In addition, the simple single-fluid electrospinning process has advanced to two-fluid coaxial and side-by-side processes, and tri-fluid coaxial and combined coaxial/side-by-side processes.…”

Section: Introductionmentioning

confidence: 99%

The Relationships between the Working Fluids, Process Characteristics and Products from the Modified Coaxial Electrospinning of Zein

et al. 2019

View full text Add to dashboard Cite

The accurate prediction and manipulation of nanoscale product sizes is a major challenge in material processing. In this investigation, two process characteristics were explored during the modified coaxial electrospinning of zein, with the aim of understanding how this impacts the products formed. The characteristics studied were the spreading angle at the unstable region (θ) and the length of the straight fluid jet (L). An electrospinnable zein core solution was prepared and processed with a sheath comprising ethanolic solutions of LiCl. The width of the zein nanoribbons formed (W) was found to be more closely correlated with the spreading angle and straight fluid jet length than with the experimental parameters (the electrolyte concentrations and conductivity of the shell fluids). Linear equations W = 546.44L − 666.04 and W = 2255.3θ − 22.7 could be developed with correlation coefficients of Rwl2 = 0.9845 and Rwθ2 = 0.9924, respectively. These highly linear relationships reveal that the process characteristics can be very useful tools for both predicting the quality of the electrospun products, and manipulating their sizes for functional applications. This arises because any changes in the experimental parameters would have an influence on both the process characteristics and the solid products’ properties.

show abstract

“…The electrospinning process yielded a uniform dispersion of TA in a nanoscale delivery system with a three‐dimensional network structure, allowing fast delivery of the antioxidant with low mass transfer resistance (Du & Hsieh, 2007; Li et al ., 2014). Our previous study illustrated that encapsulated TA in the nano‐delivery system facilitated faster dissolution, higher cumulative release amount and shorter time to achieve release equilibrium ( P < 0.05) in the FO phase in relative terms than that in non‐encapsulated form (Yang et al ., 2019). It may have more TA diffusion to the site, that is free radicals, oxidisable substrates and transition metal to break the oxidation reaction, ultimately affecting the difference in oxidative stability.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of TA in edible nanofibrous mat improves antioxidant efficiency and their modulation of fatty acids profile in flaxseed oil

Yang

Duan

Sun

et al. 2022

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary Encapsulation of tannic acid (TA) in an edible guar gum (GG) – the nanofibrous delivery system was applied to improve antioxidant efficacy relative to butylated hydroxytoluene (BHT) and non‐encapsulated TA under accelerated oxidation of flaxseed oil (FO). The TA fibrous mat (average fibre diameter of 96 ± 22 nm) significantly improved oxidative stability compared to BHT‐ and non‐encapsulated TA‐treated samples during the oil‐accelerated oxidation test (peroxide value, p‐anisidine, P < 0.05). Principal component analysis (PCA) for eight fatty acids: palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, linolenic acid and palmitoleic acid, explained 80.0% of the total variation. Linolenic acid, palmitoleic acid and stearic acid were essential to the discrimination of fatty acid changes in the PLS model among all the studied variables. After 30 days of oxidation, TA fibrous‐mat‐treated FO was separated from the control‐, BHT‐ and non‐encapsulated TA‐treated sample, mainly due to the changes in linolenic acid. Our original study provides a novel method to improve the oxidative stability of FO and may support further exploration of the interaction between active nanodelivery systems and fatty acids.

show abstract

Incorporation of Tannic Acid in Food-Grade Guar Gum Fibrous Mats by Electrospinning Technique

Cited by 22 publications

References 50 publications

Electrospun Zein/Polyoxyethylene Core-Sheath Ultrathin Fibers and Their Antibacterial Food Packaging Applications

Electrospun Zein/Polyoxyethylene Core-Sheath Ultrathin Fibers and Their Antibacterial Food Packaging Applications

The Relationships between the Working Fluids, Process Characteristics and Products from the Modified Coaxial Electrospinning of Zein

Encapsulation of TA in edible nanofibrous mat improves antioxidant efficiency and their modulation of fatty acids profile in flaxseed oil

Contact Info

Product

Resources

About