Review
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Year 2020, Volume: 6 Issue: 2, 52 - 62, 31.12.2020
https://doi.org/10.22531/muglajsci.731979

Abstract

References

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  • [2] Tarhan, Ö., Tarhan, E., and Harsa, Ş., ''Investigation of the structure of alpha-lactalbumin protein nanotubes using optical spectroscopy'', Journal of Dairy Research, 81(1), 98-106, 2014.
  • [3] Tarhan, Ö. and Harsa, Ş., ''Nanotubular structures developed from whey‐based α‐lactalbumin fractions for food applications'', Biotechnology progress, 30(6), 1301-1310, 2014.
  • [4] Raghavan, B., Soto, H., and Lozano, K., ''Fabrication of melt spun polypropylene nanofibers by forcespinning'', Journal of Engineered Fibers and Fabrics, 8(1), 155892501300800106, 2013.
  • [5] Zhang, X. and Lu, Y., ''Centrifugal spinning: an alternative approach to fabricate nanofibers at high speed and low cost'', Polymer Reviews, 54(4), 677-701, 2014.
  • [6] Anton, F., ''Process and apparatus for preparing artificial threads'', 1934, Google Patents.
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  • [8] Formo, E., et al., ''Functionalization of electrospun TiO2 nanofibers with Pt nanoparticles and nanowires for catalytic applications'', Nano Letters, 8(2), 668-672, 2008.
  • [9] Ince Yardimci, A., et al. ''CNT incorporated polyacrilonitrile/polypyrrole nanofibers as keratinocytes scaffold'', Journal of Biomimetics, Biomaterials and Biomedical Engineering, 2019.
  • [10] Ince Yardimci, A., et al., ''Osteogenic differentiation of mesenchymal stem cells on random and aligned PAN/PPy nanofibrous scaffolds'', Journal of biomaterials applications, 34(5), 640-650, 2019.
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ELECTROSPUN PROTEIN NANOFIBERS AND THEIR FOOD APPLICATIONS

Year 2020, Volume: 6 Issue: 2, 52 - 62, 31.12.2020
https://doi.org/10.22531/muglajsci.731979

Abstract

Electrospun nanofibers with their large surface area, high porosity, small pore sizes, and ability of the high loading of active agents possess many structural and functional advantages for food applications. Proteins play significant roles in physicochemical and structural properties in foods. There has been a great interest in using proteins for the fabrication of nanofibers through electrospinning technique. Due to their molecular weight, most of the proteins are non-spinnable alone however; their spinnability can be enhanced by the incorporation of food-grade biocompatible polymers. In this review, the basics of the electrospinning technique were introduced first, followed by detailed information about electrospun nanofibers formed using plant and animal proteins. Common polymers blended with proteins to enhance their spinnability were also discussed. It the last part, the use of electrospun nanofibers in various food applications such as encapsulation of bioactive components, enzyme immobilization, and food packaging was emphasized.

References

  • [1] Jun, H.-W., Paramonov, S.E., and Hartgerink, J.D., ''Biomimetic self-assembled nanofibers'', Soft Matter, 2(3),177-181, 2006.
  • [2] Tarhan, Ö., Tarhan, E., and Harsa, Ş., ''Investigation of the structure of alpha-lactalbumin protein nanotubes using optical spectroscopy'', Journal of Dairy Research, 81(1), 98-106, 2014.
  • [3] Tarhan, Ö. and Harsa, Ş., ''Nanotubular structures developed from whey‐based α‐lactalbumin fractions for food applications'', Biotechnology progress, 30(6), 1301-1310, 2014.
  • [4] Raghavan, B., Soto, H., and Lozano, K., ''Fabrication of melt spun polypropylene nanofibers by forcespinning'', Journal of Engineered Fibers and Fabrics, 8(1), 155892501300800106, 2013.
  • [5] Zhang, X. and Lu, Y., ''Centrifugal spinning: an alternative approach to fabricate nanofibers at high speed and low cost'', Polymer Reviews, 54(4), 677-701, 2014.
  • [6] Anton, F., ''Process and apparatus for preparing artificial threads'', 1934, Google Patents.
  • [7] Prabaharan, M., Jayakumar, R., and Nair, S., ''Electrospun nanofibrous scaffolds-current status and prospects in drug delivery, in Biomedical applications of polymeric nanofibers'', Springer. 241-262, 2011.
  • [8] Formo, E., et al., ''Functionalization of electrospun TiO2 nanofibers with Pt nanoparticles and nanowires for catalytic applications'', Nano Letters, 8(2), 668-672, 2008.
  • [9] Ince Yardimci, A., et al. ''CNT incorporated polyacrilonitrile/polypyrrole nanofibers as keratinocytes scaffold'', Journal of Biomimetics, Biomaterials and Biomedical Engineering, 2019.
  • [10] Ince Yardimci, A., et al., ''Osteogenic differentiation of mesenchymal stem cells on random and aligned PAN/PPy nanofibrous scaffolds'', Journal of biomaterials applications, 34(5), 640-650, 2019.
  • [11] Dhineshbabu, N.R., et al., ''Electrospun MgO/Nylon 6 hybrid nanofibers for protective clothing'', Nano-Micro Letters, 6(1), 46-54, 2014.
  • [12] Shabafrooz, V., et al., ''Electrospun nanofibers: from filtration membranes to highly specialized tissue engineering scaffolds'', Journal of nanoscience and nanotechnology, 14(1), 522-534, 2014.
  • [13] Sundarrajan, S., et al., ''Electrospun nanofibers for air filtration applications'', Procedia Eng, 75, 159-163, 2014.
  • [14] Zafar, M., et al., ''Potential of electrospun nanofibers for biomedical and dental applications'', Materials, 9(2), 73, 2016.
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  • [19] Dosunmu, O., et al., ''Electrospinning of polymer nanofibres from multiple jets on a porous tubular surface'', Nanotechnology,. 17(4), 1123, 2006.
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  • [21] Sill, T.J. and von Recum, H.A., ''Electrospinning: applications in drug delivery and tissue engineering'', Biomaterials, 29(13), 1989-2006, 2008.
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  • [29] Buchko, C.J., et al., ''Processing and microstructural characterization of porous biocompatible protein polymer thin films'', Polymer, 40(26), 7397-7407, 1999.
  • [30] Ki, C.S., et al., ''Characterization of gelatin nanofiber prepared from gelatin–formic acid solution'', Polymer, 46(14), 5094-5102, 2005.
  • [31] Casper, C.L., et al., ''Controlling surface morphology of electrospun polystyrene fibers: effect of humidity and molecular weight in the electrospinning process'', Macromolecules, 37(2), 573-578, 2004.
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  • [36] Woerdeman, D.L., Shenoy, S., and Breger, D., ''Role of chain entanglements in the electrospinning of wheat protein-poly (vinyl alcohol) blends'', The Journal of Adhesion, 83(8), 785-798, 2007.
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  • [41] Niu, B., et al., ''Electrospinning of zein-ethyl cellulose hybrid nanofibers with improved water resistance for food preservation'', International journal of biological macromolecules, 142, 592-599, 2020.
  • [42] Deng, L., et al., ''Encapsulation of allopurinol by glucose cross-linked gelatin/zein nanofibers: Characterization and release behavior'', Food hydrocolloids, 94, 574-584, 2019.
  • [43] Shanesazzadeh, E., Kadivar, M., and Fathi, M., ''Production and characterization of hydrophilic and hydrophobic sunflower protein isolate nanofibers by electrospinning method'', International journal of biological macromolecules, 119, 1-7, 2018.
  • [44] Aceituno-Medina, M., et al., ''Development of novel ultrathin structures based in amaranth (Amaranthus hypochondriacus) protein isolate through electrospinning'', Food Hydrocolloids, 31(2), 289-298, 2013.
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  • [47] Sullivan, S.T., et al., ''Electrospinning and heat treatment of whey protein nanofibers'', Food Hydrocolloids, 35, 36-50, 2014.
  • [48] Kutzli, I., et al., ''Electrospinning of whey and soy protein mixed with maltodextrin–Influence of protein type and ratio on the production and morphology of fibers'', Food hydrocolloids, 93, 206-214, 2019.
  • [49] Talebian, A. and Mansourian, A., ''Release of Vancomycin from electrospun gelatin/chitosan nanofibers'', Materials Today: Proceedings, 4(7), 7065-7069, 2017.
  • [50] Lin, L., Zhu, Y., and Cui, H., ''Electrospun thyme essential oil/gelatin nanofibers for active packaging against Campylobacter jejuni in chicken'', LWT, 97, 711-718, 2018.
  • [51] Liu, Y., et al., ''Hydrophobic ethylcellulose/gelatin nanofibers containing zinc oxide nanoparticles for antimicrobial packaging'', Journal of agricultural and food chemistry, 66(36), 9498-9506, 2018.
  • [52] Tomasula, P.M., et al., ''Electrospinning of casein/pullulan blends for food-grade applications'' Journal of dairy science, 99(3), 1837-1845, 2016.
  • [53] Esparza, Y., et al., ''Preparation and characterization of thermally crosslinked poly (vinyl alcohol)/feather keratin nanofiber scaffolds'', Materials & Design, 133, 1-9, 2017.
  • [54] Zhong, J., et al., ''Electrospinning of food-grade nanofibres from whey protein'', International journal of biological macromolecules, 113, 764-773, 2018.
  • [55] Park, Y.R., et al., ''Three-dimensional electrospun silk-fibroin nanofiber for skin tissue engineering'', International journal of biological macromolecules, 93, 1567-1574, 2016.
  • [56] Chen, Z., et al., ''Electrospun collagen–chitosan nanofiber: A biomimetic extracellular matrix for endothelial cell and smooth muscle cell'', Acta biomaterialia, 6(2), 372-382, 2010.
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There are 81 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Journals
Authors

Atike İnce Yardımcı 0000-0001-5482-4230

Özgür Tarhan 0000-0001-7084-6253

Publication Date December 31, 2020
Published in Issue Year 2020 Volume: 6 Issue: 2

Cite

APA İnce Yardımcı, A., & Tarhan, Ö. (2020). ELECTROSPUN PROTEIN NANOFIBERS AND THEIR FOOD APPLICATIONS. Mugla Journal of Science and Technology, 6(2), 52-62. https://doi.org/10.22531/muglajsci.731979
AMA İnce Yardımcı A, Tarhan Ö. ELECTROSPUN PROTEIN NANOFIBERS AND THEIR FOOD APPLICATIONS. Mugla Journal of Science and Technology. December 2020;6(2):52-62. doi:10.22531/muglajsci.731979
Chicago İnce Yardımcı, Atike, and Özgür Tarhan. “ELECTROSPUN PROTEIN NANOFIBERS AND THEIR FOOD APPLICATIONS”. Mugla Journal of Science and Technology 6, no. 2 (December 2020): 52-62. https://doi.org/10.22531/muglajsci.731979.
EndNote İnce Yardımcı A, Tarhan Ö (December 1, 2020) ELECTROSPUN PROTEIN NANOFIBERS AND THEIR FOOD APPLICATIONS. Mugla Journal of Science and Technology 6 2 52–62.
IEEE A. İnce Yardımcı and Ö. Tarhan, “ELECTROSPUN PROTEIN NANOFIBERS AND THEIR FOOD APPLICATIONS”, Mugla Journal of Science and Technology, vol. 6, no. 2, pp. 52–62, 2020, doi: 10.22531/muglajsci.731979.
ISNAD İnce Yardımcı, Atike - Tarhan, Özgür. “ELECTROSPUN PROTEIN NANOFIBERS AND THEIR FOOD APPLICATIONS”. Mugla Journal of Science and Technology 6/2 (December 2020), 52-62. https://doi.org/10.22531/muglajsci.731979.
JAMA İnce Yardımcı A, Tarhan Ö. ELECTROSPUN PROTEIN NANOFIBERS AND THEIR FOOD APPLICATIONS. Mugla Journal of Science and Technology. 2020;6:52–62.
MLA İnce Yardımcı, Atike and Özgür Tarhan. “ELECTROSPUN PROTEIN NANOFIBERS AND THEIR FOOD APPLICATIONS”. Mugla Journal of Science and Technology, vol. 6, no. 2, 2020, pp. 52-62, doi:10.22531/muglajsci.731979.
Vancouver İnce Yardımcı A, Tarhan Ö. ELECTROSPUN PROTEIN NANOFIBERS AND THEIR FOOD APPLICATIONS. Mugla Journal of Science and Technology. 2020;6(2):52-6.

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