Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-03-23 DOI:10.1007/s11483-024-09832-y

Bahareh Javadi, Mohammad Mohsenzadeh

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Abstract

In this study, we successfully fabricated vanillin (VAN) incorporated poly (ethylene oxide) (PEO) and whey protein isolate (WPI) nanofibers and optimized the preparation conditions. The nanofibers were prepared at different percentages of PEO/WPI/VAN, and the characterization techniques of XRD, FTIR, FESEM, and DSC were employed to analyze the samples. Additionally, mechanical properties, and physicochemical were measured to identify the critical factors for nanofiber optimization. The best parameters observed at a PEO 10%: WPI 3% ratio of 80:20, producing narrower and smoother fibers (average diameter of 264.07 nm; additionally, the addition of VAN to the optimal PEO/WPI ratio (80:20) decreased fiber diameter. Furthermore, vanillin was incorporated into the optimized PEO/WPI nanofibers at concentrations of 1MIC (10 mg/mL) and 2MIC (20 mg/mL) to evaluate their antioxidant and antibacterial abilities before and after electrospinning. In summery, these findings suggest that the PEO/WPI nanofibers, with the addition of VAN, hold potential as a promising platform for future applications in the food and drug industries. Further research can build upon these findings to explore the specific functionalities and applications of these nanofibers in greater detail.

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含有香兰素的电纺 PEO/WPI 纳米纤维在食品中的应用

在本研究中，我们成功地制备了含有香兰素（VAN）的聚环氧乙烷（PEO）和乳清蛋白分离物（WPI）纳米纤维，并优化了制备条件。我们制备了不同比例的 PEO/WPI/VAN 纳米纤维，并采用 XRD、FTIR、FESEM 和 DSC 等表征技术对样品进行了分析。此外，还测量了纳米纤维的机械性能和物理化学性能，以确定优化纳米纤维的关键因素。在 PEO 10%：此外，在最佳 PEO/WPI 比例（80:20）中加入 VAN 会降低纤维直径。此外，在优化的 PEO/WPI 纳米纤维中加入浓度为 1MIC（10 毫克/毫升）和 2MIC（20 毫克/毫升）的香兰素，以评估其在电纺丝前后的抗氧化和抗菌能力。总之，这些研究结果表明，添加了 VAN 的 PEO/WPI 纳米纤维有望成为未来食品和药品行业的应用平台。进一步的研究可以在这些发现的基础上更详细地探索这些纳米纤维的具体功能和应用。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.