Journal ArticleDOI
Electrospinning of food proteins and polysaccharides
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TLDR
In this paper, a review on the processing, properties, functionalization, and potential applications of electrospun biopolymers is presented, including proteins, polysaccharides, and cellulose derivatives, pullulan, dextran, cyclodextrins.About:
This article is published in Food Hydrocolloids.The article was published on 2017-07-01. It has received 222 citations till now. The article focuses on the topics: Gelatin & Pullulan.read more
Citations
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Journal ArticleDOI
Electrospinning: A novel nano-encapsulation approach for bioactive compounds
TL;DR: In this paper, a brief summary of electrospinning and its application in encapsulation different types of bioactive compounds by biopolymer matrixes is presented, and the existing limitations and scope for future research are discussed.
Journal ArticleDOI
Latest Progress in Electrospun Nanofibers for Wound Healing Applications
Adnan Memic,Tuerdimaimaiti Abudula,Halimatu S. Mohammed,Kasturi Joshi Navare,Thibault Colombani,Sidi A. Bencherif +5 more
TL;DR: This Review focuses on the latest advances made in the application of electrospun scaffolds for bioactive wound healing, and places an emphasis on how flexibility of the electrospinning process enables production of advanced scaffolds such as core-shell fibrous scaffolds, multilayer scaffolding, and surface modified scaffolds.
Journal ArticleDOI
Electrospinning and electrospray of bio-based and natural polymers for biomaterials development.
Rosane Michele Duarte Soares,Nataly Machado Siqueira,Molamma P. Prabhakaram,Seeram Ramakrishna +3 more
TL;DR: The use of electrospun/electrospray bio-based and natural polymers in the last ten years in food technology and smart packaging, food additives, antimicrobial packaging, enzyme immobilization, tissue engineering, drug delivery, wound dressing, anti-allergy fibers from milk, and faux meat is reviewed.
Journal ArticleDOI
Emulsion electrospinning: Fundamentals, food applications and prospects
Cen Zhang,Fengqin Feng,Hui Zhang +2 more
TL;DR: In this article, the authors introduce the fundamentals and advantages of emulsion electrospinning as well as its food applications and highlight the effects of different types of emulsifiers on the formation of the emulsion system and emulsion-based electrospun fibers.
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Electrospun starch nanofibers: Recent advances, challenges, and strategies for potential pharmaceutical applications.
TL;DR: The challenges and strategies for the fabrication and application of starch fibers in pharmaceutical applications are presented and recent developments in the synthesis of electrospun starch fibers from common starch, modified starch, and hybrids with other polymers are reviewed.
References
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Journal ArticleDOI
Use of the electrohydrodynamic process to develop active/bioactive bilayer films for food packaging applications
Journal ArticleDOI
Directional migration of endothelial cells towards angiogenesis using polymer fibres in a 3D co‐culture system
TL;DR: Different stages of angiogenesis can be initiated and guided using HUVECs precovered polymer fibres embedded in a soft supportive matrix, such as fibrin, which can be further applied to the development of in vitro prevascularized tissue‐engineered scaffolds.
Journal ArticleDOI
Mechanisms and Control of Silk-Based Electrospinning
TL;DR: The present mechanism emphasizes significant influence of SF nanostructure on spinnability and diameter control of SF electrospun fibers, providing a controllable option for the preparation of silk-based Electrospun scaffolds for biomaterials, drug delivery, and tissue engineering needs.
Journal ArticleDOI
Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions.
TL;DR: The CPH and peptide fractions displayed a dose-dependent inhibition of linoleic acid oxidation and improved capability to scavenge superoxide and hydroxyl radicals as well as significantly higher (p<0.05) ferric iron reduction and chelation of iron than the RP-HPLC peptides.
Journal ArticleDOI
Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers
Marysol Aceituno-Medina,Sandra Mendoza,Beatriz A. Rodríguez,Jose M. Lagaron,Amparo López-Rubio +4 more
TL;DR: In this article, two bioactive compounds, quercetin and ferulic acid, were encapsulated using the electrospinning technique within hybrid amaranth protein isolate (API): pullulan ultrathin fibers.
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