Food Research International, Год журнала: 2024, Номер 196, С. 115081 - 115081
Опубликована: Сен. 14, 2024
Язык: Английский
Wiley Interdisciplinary Reviews Nanomedicine and Nanobiotechnology, Год журнала: 2024, Номер 16(3)
Опубликована: Май 1, 2024
Abstract The shapes of micro‐ and nano‐products have profound influences on their functional performances, which has not received sufficient attention during the past several decades. Electrohydrodynamic atomization (EHDA) techniques, mainly include electrospinning electrospraying, are facile in manipulate products' shapes. In this review, generated using EHDA for modifying drug release profiles reviewed. These linear nanofibers, round micro‐/nano‐particles, beads‐on‐a‐string hybrids. They can be further divided into different kinds sub‐shapes, explored providing desired pulsatile release, sustained biphasic delayed pH‐sensitive release. Additionally, resulted from organizations electrospun nanofibers discussed delivery, inner structures considered together developing novel delivery systems. future, related shape–performance relationships at nanoscale, besides size, structure structure–performance relationships, would play important roles promoting developments field. This article is categorized under: Therapeutic Approaches Drug Discovery > Emerging Technologies
Язык: Английский
Процитировано
63
Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown
Опубликована: Янв. 13, 2025
Язык: Английский
Процитировано
2
Food Bioscience, Год журнала: 2024, Номер 62, С. 105217 - 105217
Опубликована: Окт. 2, 2024
Язык: Английский
Процитировано
8
International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 137826 - 137826
Опубликована: Ноя. 1, 2024
Язык: Английский
Процитировано
5
Food Chemistry X, Год журнала: 2025, Номер 25, С. 102163 - 102163
Опубликована: Янв. 1, 2025
Green electrospinning for the production of freshness-indicating labels, employing entirely natural biopolymers and pigments, holds significance in development intelligent food packaging. This study aimed to prepare zein (Z) fibrous film (FF) incorporated with varying concentrations anthocyanin (A; 0-0.5 %) through green electrospinning. Furthermore, we evaluated their structural characteristics, functional properties, color responsiveness ammonia. With an increase A concentration from 0 % 0.5 %, average thickness fiber diameter electrospun Z-FF increased 68.6 μm 102.0 582.1 nm 690.7 nm, respectively. At 0.2 content loading efficiency ZA-FF exhibited most optimal values (6.8 mg/g 39.4 %). Surface hydrophobicity, thermodynamic mechanical characteristics were significantly improved, attributable changes secondary crystal structures interaction Z A. In ammonia color-responsiveness test, obvious change ΔE 13.1 20.0 was observed at provides novel insights into Z-based labels via packaging, especially livestock marine products.
Язык: Английский
Процитировано
0
Current Research in Food Science, Год журнала: 2025, Номер 10, С. 100983 - 100983
Опубликована: Янв. 1, 2025
This study demonstrated the fabrication of zein/polyethylene glycol/nisin (zein/PEG/nisin) nanofiber membrane and cross-linked by citric acid vapor (zein/PEG/nisin/C). The distribution within whole membranes was monitored scanning electron microscopy (SEM). Studies using thermogravimetric analysis (TGA) Fourier transform infrared spectroscopy (FTIR) validated effectiveness nisin encapsulation molecular interactions. water permeability (WVP) oxygen (OP) zein/PEG/nisin/C are 150.47 ± 7.14 (g m-2 24h) 59.74 3.10 (cm3 24h), respectively. Antibacterial experiments have shown that antibacterial effect on Escherichia coli (E. coli) Staphylococcus aureus (S. aureus) diameters bacteriostatic circle were 11.52 0.44 mm 10.67 0.46 mm, During 10 days storage cooled fresh goose meat, compared with control group, pH 5.7, concentration total volatile basic nitrogen (TVB-N) value viable count (TVC) thiobarbituric acids (TBARS) 11.28 mg/100g, 5.01 0.69 log (CFU g-1), 0.83 mg kg-1, These results point to possibility functionalized for cold meat preservation facilitated vaporized cross-linking.
Язык: Английский
Процитировано
0
Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown
Опубликована: Март 27, 2025
Язык: Английский
Процитировано
0
Polymer Testing, Год журнала: 2025, Номер unknown, С. 108816 - 108816
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0
International Journal of Biological Macromolecules, Год журнала: 2025, Номер 310, С. 143512 - 143512
Опубликована: Апрель 25, 2025
Язык: Английский
Процитировано
0
Current Research in Food Science, Год журнала: 2024, Номер 9, С. 100891 - 100891
Опубликована: Янв. 1, 2024
In this study, sumac extract was utilized as an active ingredient and combined with grass pea protein isolate polyvinyl alcohol to produce novel nanofiber mats using electrospinning technique. First, were fabricated by different ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100) of alcohol. The characterization revealed that the nanofibers a polymer ratio 50:50 had appropriate mechanical properties presented fibrous uniform morphology. Therefore, solution selected adding amounts (0%, 2%, 4% (w/v)) extract. average diameters decreased from 150 ± 31 122 25, 105 19 nm, increasing concentration Based on SEM results, electrospun exhibited bead-free smooth surface. FTIR XRD analyses indicated presence intermolecular hydrogen bonds between components. antioxidant activity confirmed DPPH analysis ranged 3.33% 68.75%. Additionally, antimicrobial test results highest (4%) displayed inhibitory against
Язык: Английский
Процитировано
1