Electrosprayed WPC/PEO Mats Coated to Fresh Figs

Year 2023, Volume: 6 Issue: 1, 7 - 11, 27.06.2023

Murad Guliyev Emine Şen Boran Çalışkan Gamze Tetik Enver Tarhan Özgür Tarhan

https://doi.org/10.46239/ejbcs.1214572

Abstract

Electrohydrodynamic atomization that is also defined as electrospraying is a method of producing mats that are composed of nano- or micro-scaled droplets. Unlike nanofibers that are obtained by electrospinning, the droplets are in spherical forms, and this is the result of the struggle between the applied electrostatic forces and the surface tension of the liquid (meaning polymer solution). This study aims to prepare and characterize electrosprayed biopolymer mats. The 1:2 blend of HWPC (hydrolyzed whey protein concentrate): PEO (poly (ethylene oxide)) is the polymer solution prepared in 2.5% aqueous acetic acid solvent. Physicochemical, morphological and structural analysis are applied to both solution and the electrosprayed mat. Increased viscosity in the protein solution by the addition of PEO enhanced the formation of regular beads observed through SEM images. Image J Visualization and Measurement Software was occupied to determine the diameter distributions of the droplets forming the mat. The mean diameter was found as 1.02±0.55 µm. ATR-FTIR spectroscopy analyses revealed remarkable structural changes in protein and interaction between protein and PEO in the electrosprayed mats. The HWPC/ PEO electrosprayed mat coating revealed one log decrease in the microbial load of fresh figs at the end of fourteen-day storage (4ºC). The findings of the presented research are promising for the application of this electrosprayed biopolymer mat for food coating purposes.

Keywords

electrospraying, nanoparticle, WPC, PEO

Supporting Institution

Uşak Üniversitesi BAP Birimi

Project Number

2022/MF001

Thanks

This research work has been financially supported by Uşak University Scientific Research Projects (BAP) Department with the project 2022/MF001. The authors are very thankful to UBATAM/ Uşak University and IYTE-MAM.

References

• Ambrus R, Radacsi N, Szunyogh T, van der Heijden AE, Ter Horst JH, Szabó-Révész P. 2013. Analysis of submicron-sized niflumic acid crystals prepared by electrospray crystallization. J Pharm Biomed Anal, 76:1-7
• Bae SB, Nam HC, Park WH 2019. Electrospraying of environmentally sustainable alginate microbeads for cosmetic additives, Int J Biol Macromol, 133:278-283
• Chakraborty S, Liao IC, Adler A, Leong KW. 2009. Electrohydrodynamics: A facile technique to fabricate drug delivery systems. Adv. Drug Deliv. Rev, 61:1043–1054
• Gómez-Mascaraque LG, Lopez-Rubio A. 2019. Chapter Three - Production of food bioactive-loaded nanoparticles by electrospraying. In: Jafari SM (Ed), Nanoencapsulation in the Food Industry. Academic Press, 107-149
• Jadhav A, Wang LJ, Lawrence C, Padhye R 2011. Study of Electrospraying Characteristics of Polymer Solution Coating on Textile Substrate. AMR 332–334, 710–715
• Jingwei X, Jiang J, Davoodi P, Srinivasan MP, Wang C-H. 2015. Electrohydrodynamic atomization: A two-decade effort to produce and process micro-/nanoparticulate materials. Chem Eng Sci, 125: 32-57
• Kandasamy S, Yoo J, Yun J, Kang HB, Seol KH, Kim HW, Ham JS. 2021. Application of whey protein-based edible films and coatings in food industries: An updated overview. Coatings, 11(9): 1056
• Lim L-T, Mendes AC, Chronakis IS 2019. Chapter Five - Electrospinning and electrospraying technologies for food applications, In: Lim L-T, Rogers M (Eds.) Advances in Food and Nutrition Research, Academic Press, 88, 167-234
• Moccia S, La Cara F, Cervellera C, Russo GL, Volpe MG. 2021. Active Edible Coating to Preserve Fresh Figs. Chemical Engineering Transactions, 87: 181-186
• Morota K, Matsumoto H, Mizukoshi T, Konosu Y, Minagawa M, Tanioka A, Yamagata Y, Inoue K. 2004. Poly(ethylene oxide) thin films produced by electrospray deposition: morphology control and additive effects of alcohols on nanostructure. J Colloid Interface Sci, 279 (2): 484-492
• Paolucci M, Di Stasio M, Sorrentino A, La Cara F, Volpe MG. 2020. Active edible polysaccharide-based coating for preservation of fresh figs (Ficus carica L.). Foods, 9(12): 1793.
• Reneker DH, Chun I 1996. Nanometer Diameter Fibers of Polymer, Produced by Electrospinning, Nanotechnology, 7: 216–223.
• López-Rubio A, Lagaron JM. 2012. Whey protein capsules obtained through electrospraying for the encapsulation of bioactives. Innovative Food Science & Emerging Technologies, 13: 200-206
• Soleimanifar, M., Jafari, S. M., Assadpour, E., & Mirarab, A. (2021). Electrosprayed whey protein nanocarriers containing natural phenolics; thermal and antioxidant properties, release behavior and stability. J Food Eng, 307, 110644.
• Suksamran T, Ngawhirunpat T, Rojanarata T, Sajomsang W, Pitaksuteepong T, Opanasopit P. 2013. Methylated N-(4-N,N-dimethylaminocinnamyl) chitosan-coated electrospray OVA-loaded microparticles for oral vaccination. Int J Pharm, 1;448(1):19-27
• Tian Y, Wu G, Tian X, Tao X, Chen W. 2013. Novel erythrocyte-like graphene microspheres with high quality and mass production capability via electrospray assisted self-assembly. Sci Rep, 25; 3:3327
• Vasile C 2018. Polymeric Nanocomposites and Nanocoatings for Food Packaging: A Review. Materials (Basel), 11(10):1834
• Wang J, Jansen JA, Yang F 2019. Electrospraying: Possibilities and Challenges of Engineering Carriers for Biomedical Applications—A Mini Review. Front. Chem, 7:258