Preparation and characterisation of zein films obtained by electrospraying

Gaona-Sánchez, V.A.; Calderón‐Domínguez, Georgina; Morales-Sánchez, E.; Chanona-Pérez, Jorge; Cruz, Gabriel; Méndez-Méndez, Juan Vicente; Térres‐Rojas, Eduardo; Farrera-Rebollo, Reynold R.

doi:10.1016/j.foodhyd.2015.03.003

Cited by 39 publications

(25 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The matrix chosen for EOs encapsulation was zein, as it is a biodegradable hydrophobic plant protein that has demonstrated to be an excellent excipient in numerous studies for controlled drug delivery (Tran, Duan, Lee, & Tran, 2019). Moreover, it also has excellent film forming and gas barrier properties, which make it an ideal matrix for edible active food packaging applications (Gaona-Sánchez et al, 2015). Firstly, the chemical composition of LEO and REO extracted via hydrodistillation was analysed by GC-MS and the antimicrobial activity of both EOs against Gram-positive and Gram-negative bacteria was evaluated.…”

Section: Introductionmentioning

confidence: 99%

Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices

et al. 2020

View full text Add to dashboard Cite

The aim of this work was to develop novel active edible electrospun coatings with antimicrobial properties through the encapsulation of essential oils (EOs) from two widely used spices (Laurus nobilis and Rosmarinus officinalis) for inactivating or reducing spoilage and pathogenic microorganisms. Firstly, EOs from dried leaves of both plants were obtained by hydrodistillation and their composition was analysed by Gas Chromatography-Mass Spectrometry (GC-MS). Interestingly, the main component in both extracts, probably as a consequence of the extraction conditions, was 1,8 cineole. Both EOs showed highest antimicrobial activity against Gram-positive than Gram-negative bacteria. Three different concentrations of the 1,8 cineole-rich EOs were incorporated within a zein matrix through electrospinning and solution properties, encapsulation yield, morphological and thermal stability of the edible coatings developed were evaluated. Then, the antibacterial efficiency of EOszein nanofibers (ZNF) films against Listeria monocytogenes, S. aureus and mesophilic bacteria counts (MBC) was compared with their counterparts prepared by casting (ZF) when applied directly on an inoculated side of cheese slices. EO obtained from Laurus nobilis showed higher antibacterial activity than Rosmarinus officinalis. The antibacterial effectiveness of the active films increased through storage time, showing a significant reduction of  2 logarithm units of L. monocytogenes and S. aureus as compared with the control samples, after 28 days at 4 ºC, using the highest content of 1,8 cineole-rich EOs and in films prepared by means of the electrospinning process. Interestingly, the growth of aerobic mesophilic bacteria was also inhibited in cheese slices coated with EOs-loaded ZNF based films.

show abstract

Section: Introductionmentioning

confidence: 99%

Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices

et al. 2020

View full text Add to dashboard Cite

show abstract

“…A biopolymer widely used for its ability to form nanomaterials is zein (Chen et al., ; Gaona‐Sánchez et al., ; Liu, Zhang, Yu, Wu, & Li, ). Zein is defined as the major storage prolamin of the corn‐grain endosperm (Xue et al., ).…”

Section: Introductionmentioning

confidence: 99%

Gallic Acid‐Loaded Zein Nanoparticles by Electrospraying Process

Tapia-Hernández

Del‐Toro‐Sánchez

Cinco-Moroyoqui

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

Currently, electrospraying is a novel process for obtaining the nanoparticles from biopolymers. Zein nanoparticles have been obtained by this method and used to protect both hydrophilic and hydrophobic antioxidant molecules from environmental factors. The objective of this work was to prepare and characterize gallic acid‐loaded zein nanoparticles obtained by the electrospraying process to provide protection to gallic acid from environmental factors. Thus, it was related to the concentration of gallic acid in physicochemical and rheological properties of the electrosprayed solution, and also to equipment parameters, such as voltage, flow rate, and distance of the collector in morphology, and particle size. The physicochemical properties showed a relationship in the formation of a Taylor cone, in which at a low concentration of gallic acid (1% w/v), low viscosity (0.00464 ± 0.00001 Pa·s), and density (0.886 ± 0.00002 g/cm3), as well as high electrical conductivity (369 ± 4.3 µs/cm), forms a stable cone‐jet mode. The rheological properties and the Power Law model of the gallic acid‐zein electrosprayed solution demonstrated Newtonian behavior (n = 1). The morphology and size of the particle were dependent on the concentration of gallic acid. Electrosprayed parameters with high voltage (15 kV), low flow rate (0.1 mL/hr), and short distance (10 cm) exhibited a smaller diameter and spherical morphology. FT–IR showed interaction in the gallic acid‐loaded zein nanoparticle by hydrogen bonds. Therefore, the electrospraying process is a feasible technique for obtaining gallic acid‐loaded zein nanoparticles and providing potential protection to gallic acid from environmental factors.

show abstract

“…The development of zein-based edible films and coatings through conventional techniques (casting, extrusion and co-extrusion) allows obtaining uniform and homogeneous materials with appropriate thickness. Electrospraying has also been applied in the production of food nanoparticles [37], nanofi bers [38], nanocapsules [39] and fi lms [28] obtained from zein protein. …”

Section: Zein Protein From Corn Grainmentioning

confidence: 99%

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Burgos¹,

Valdés²,

Jiménez³

2016

j renew mater

View full text Add to dashboard Cite

In this study we provide an overview of the latest developments on the extraction, production, modifi cation and applications of fruit residues and by-products in the formation of protein-based biopolymers, in particular for the formulation of edible fi lms. Our aim was mainly to demonstrate the highly transdisciplinary character of these topics by giving an overview of the main developments and research topics in the chemistry and engineering aspects of protein-based biopolymers. These innovative raw materials have been evaluated for the production of biomaterials to be used in some key sectors, such as food packaging.

show abstract

Preparation and characterisation of zein films obtained by electrospraying

Cited by 39 publications

References 58 publications

Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices

Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices

Gallic Acid‐Loaded Zein Nanoparticles by Electrospraying Process

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Contact Info

Product

Resources

About