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Feng K, Huangfu L, Liu C, Bonfili L, Xiang Q, Wu H, Bai Y. Electrospinning and Electrospraying: Emerging Techniques for Probiotic Stabilization and Application. Polymers (Basel) 2023; 15:polym15102402. [PMID: 37242977 DOI: 10.3390/polym15102402] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/11/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Probiotics are beneficial for human health. However, they are vulnerable to adverse effects during processing, storage, and passage through the gastrointestinal tract, thus reducing their viability. The exploration of strategies for probiotic stabilization is essential for application and function. Electrospinning and electrospraying, two electrohydrodynamic techniques with simple, mild, and versatile characteristics, have recently attracted increased interest for encapsulating and immobilizing probiotics to improve their survivability under harsh conditions and promoting high-viability delivery in the gastrointestinal tract. This review begins with a more detailed classification of electrospinning and electrospraying, especially dry electrospraying and wet electrospraying. The feasibility of electrospinning and electrospraying in the construction of probiotic carriers, as well as the efficacy of various formulations on the stabilization and colonic delivery of probiotics, are then discussed. Meanwhile, the current application of electrospun and electrosprayed probiotic formulations is introduced. Finally, the existing limitations and future opportunities for electrohydrodynamic techniques in probiotic stabilization are proposed and analyzed. This work comprehensively explains how electrospinning and electrospraying are used to stabilize probiotics, which may aid in their development in probiotic therapy and nutrition.
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Affiliation(s)
- Kun Feng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Lulu Huangfu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Chuanduo Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Laura Bonfili
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
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Wu Y, Du J, Zhang J, Li Y, Gao Z. pH Effect on the Structure, Rheology, and Electrospinning of Maize Zein. Foods 2023; 12:foods12071395. [PMID: 37048217 PMCID: PMC10093575 DOI: 10.3390/foods12071395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/14/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
As a simple and convenient technology to fabricate micron-to-nanoscale fibers with controllable structure, electrostatic spinning has produced fiber films with many natural advantages, including a large specific surface area and high porosity. Maize zein, as a major storage protein in corn, showed high hydrophobicity and has been successfully applied as a promising carrier for encapsulation and controlled release in the pharmaceutical and food areas. Proteins exhibit different physical and chemical properties at different pH values, and it is worth investigating whether this change in physical and chemical properties affects the properties of electrospun fiber films. We studied the pH effects on zein solution rheology, fiber morphology, and film properties. Rotational rheometers were used to test the rheology of the solutions and establish a correlation between solution concentration and fiber morphology. The critical concentrations calculated by the cross-equation fitting model were 17.6%, 20.1%, 20.1%, 17.1%, and 19.5% (w/v) for pH 4, 5, 6, 7, and 8, respectively. The secondary structure of zein changed with the variation in solution pH. Furthermore, we analyzed the physical properties of the zein films. The contact angles of the fiber membranes prepared with different pH spinning solutions were all above 100, while zein films formed by solvent evaporation showed hydrophilic properties. The results indicated that the rheological properties of zein solutions and the surface properties of the film were affected by the pH value. This study showed that zein solutions can be stabilized to form electrospun fibers at a variety of pH levels and offered new opportunities to further enhance the encapsulation activity of zein films for bioactive materials.
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Song J, Lin X, Ee LY, Li SFY, Huang M. A Review on Electrospinning as Versatile Supports for Diverse Nanofibers and Their Applications in Environmental Sensing. ADVANCED FIBER MATERIALS 2022; 5:429-460. [PMID: 36530770 PMCID: PMC9734373 DOI: 10.1007/s42765-022-00237-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Accepted: 11/13/2022] [Indexed: 05/26/2023]
Abstract
Rapid industrialization is accompanied by the deterioration of the natural environment. The deepening crisis associated with the ecological environment has garnered widespread attention toward strengthening environmental monitoring and protection. Environmental sensors are one of the key technologies for environmental monitoring, ultimately enabling environmental protection. In recent decades, micro/nanomaterials have been widely studied and applied in environmental sensing owing to their unique dimensional properties. Electrospinning has been developed and adopted as a facile, quick, and effective technology to produce continuous micro- and nanofiber materials. The technology has advanced rapidly and become one of the hotspots in the field of nanomaterials research. Environmental sensors made from electrospun nanofibers possess many advantages, such as having a porous structure and high specific surface area, which effectively improve their performance in environmental sensing. Furthermore, by introducing functional nanomaterials (carbon nanotubes, metal oxides, conjugated polymers, etc.) into electrospun fibers, synergistic effects between different materials can be utilized to improve the catalytic activity and sensitivity of the sensors. In this review, we aimed to outline the progress of research over the past decade on electrospinning nanofibers with different morphologies and functional characteristics in environmental sensors.
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Affiliation(s)
- Jialing Song
- College of Environmental Science and Engineering, Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Donghua University, Shanghai, 201620 People’s Republic of China
- Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543 Singapore
| | - Xuanhao Lin
- Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543 Singapore
| | - Liang Ying Ee
- Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543 Singapore
| | - Sam Fong Yau Li
- Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543 Singapore
- National University of Singapore Environmental Research Institute, T Lab Bldg, 5A Engineering Drive 1, Singapore, 117411 Singapore
| | - Manhong Huang
- College of Environmental Science and Engineering, Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Donghua University, Shanghai, 201620 People’s Republic of China
- Shanghai Institute of Pollution Control and Ecological Security, Shanghai, 200092 People’s Republic of China
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Donghua University, Shanghai, 201620 People’s Republic of China
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A review on designing nanofibers with high porous and rough surface via electrospinning technology for rapid detection of food quality and safety attributes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Wu H, Zhang H. Preparation of Novel Nanomaterial and Its Application in Food Industry. Foods 2022; 11:foods11101382. [PMID: 35626952 PMCID: PMC9141088 DOI: 10.3390/foods11101382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/06/2022] [Accepted: 05/09/2022] [Indexed: 12/04/2022] Open
Affiliation(s)
- Hong Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510000, China
- Correspondence: (H.W.); (H.Z.)
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Correspondence: (H.W.); (H.Z.)
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