Electrospinning for drug delivery applications: A review.

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.

https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.12536

Electrospinning of nanofibers: Potentials and perspectives for active food packaging.

Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications.

Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

Functional wound dressing with tailored physicochemical and biological properties is vital for diabetic foot ulcer (DFU) treatment. Our main objective in the current study was to fabricate Cellulose Acetate/Gelatin (CA/Gel) electrospun mat loaded with berberine (Beri) as the DFU-specific wound dressing. The wound healing efficacy of the fabricated dressings was evaluated in streptozotocin-induced diabetic rats. The results demonstrated an average nanofiber diameter of 502 ± 150 nm, and the tensile strength, contact angle, porosity, water vapor permeability and water uptake ratio of CA/Gel nanofibers were around 2.83 ± 0.08 MPa, 58.07 ± 2.35°, 78.17 ± 1.04%, 11.23 ± 1.05 mg/cm2/hr, and 12.78 ± 0.32%, respectively, while these values for CA/Gel/Beri nanofibers were 2.69 ± 0.05 MPa, 56.93 ± 1°, 76.17 ± 0.76%, 10.17 ± 0.21 mg/cm2/hr, and 14.37 ± 0.42%, respectively. The antibacterial evaluations demonstrated that the dressings exhibited potent antibacterial activity. The collagen density of 88.8 ± 6.7% and the angiogenesis score of 19.8 ± 3.8 obtained in the animal studies indicate a proper wound healing. These findings implied that the incorporation of berberine did not compromise the physical properties of dressing, while improving the biological activities. In conclusion, our results indicated that the prepared mat is a proper wound dressing for DFU management and treatment.

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Electrospun cellulose acetate/gelatin nanofibrous wound dressing containing berberine for diabetic foot ulcer healing: in vitro and in vivo studies.

Background In the past decades, many natural bioactive compounds with antioxidant, immunoregulatory, antimicrobial, and anticancer activities have been successfully identified in plant and animal materials. However, due to their poor solubility, unfavorable flavor, low bioavailability and instability during food processing and storage, the development of bioactive compounds used in the food industry presents many technological challenges. Scope and approach Emulsion electrospinning is a novel and simple technique to fabricate core-shell nanofibers, and either water-in-oil (W/O) or oil-in-water (O/W) emulsions can be electrospun to directly encapsulate hydrophilic or hydrophobic compounds into core-shell fibers, respectively. This review introduces fundamentals and advantages of emulsion electrospinning as well as its food applications. The effects of different types of emulsifiers on the formation of emulsion systems and emulsion-based electrospun fibers are highlighted. Further, the existing limitations and scope for future research are discussed. Key findings and conclusions Recent studies have found that the emulsion-based electrospun nanofibers can enhance the encapsulation efficiency, stability, and bioavailability of bioactive compounds, as well as achieve targeted delivery and controlled release, thus providing new strategies to improve their barrier performance compared to conventional electrospinning and therefore facilitating the development of emulsion-based electrospun mats in the food industry.

Emulsion electrospinning: Fundamentals, food applications and prospects

Background Interest in high internal-phase emulsions, a type of highly concentrated emulsion system, has rapidly increased in the food industry. However, traditional stabilizers made from inorganic particles and synthetic surfactants have led to adverse health effects (e.g., interference with the normal gastrointestinal tract, gut microbiota, and cell toxicity), which has triggered researchers to isolate and characterize new Pickering particles from natural sources. Scope and approach Biopolymer-based particles have been suggested as efficient stabilizers of high internal-phase Pickering emulsions to satisfy consumer demand for “all natural” products and the industrial drive to provide “clean-label” food products. In this review, the particle properties including wettability, particle size, and surface charge, which govern the formation, microstructure characterization, and rheology of highly concentrated emulsions, are highlighted. Recent progress with emphasis on different types of Pickering particles assembled from biopolymers and their use in emulsions for emerging food applications are discussed. Key findings and conclusions High internal-phase Pickering emulsions stabilized by biopolymer-based particles have promising food applications due to their advantages of well-controlled droplet size distribution, tailored morphology and rheology, surfactant-free character, low toxicity, and superior stability against physical and chemical changes as well as environmental stresses. Pickering particles are classified into three categories: polysaccharide, protein, and complex (e.g., protein-protein, protein-polysaccharide, protein-polysaccharide-lipid, and protein-protein-polysaccharide) particles. Recent food applications include encapsulation and controlled release, texture design and modification, lipid oxidation reduction, and trans-fat replacement. A future perspective concerning the fabrication of biopolymer-derived particles to promote their use in highly concentrated emulsions for large-scale production is proposed.

Cen Zhang

Papers

Electrospinning of nanofibers: Potentials and perspectives for active food packaging.

Emulsion electrospinning: Fundamentals, food applications and prospects

A review of recent progress on high internal-phase Pickering emulsions in food science

Sequential electrospinning of multilayer ethylcellulose/gelatin/ethylcellulose nanofibrous film for sustained release of curcumin.

Electrospun chitosan/polycaprolactone nanofibers containing chlorogenic acid-loaded halloysite nanotube for active food packaging