以多糖和蛋白质为基质利用静电纺丝技术构建生物活性物质递送体系的研究进展

食品在加工和储藏过程中会受到高温、离子强度、酸碱性等诸多因素的影响,导致其生物活性物质极其不稳定。同时,如果这些生物活性物质直接暴露于胃肠道环境中,其生物利用率迅速降低且容易被降解,这些不利因素极大地限制了生物活性物质在食品工业化生产中的应用。因此,如何有效地包埋生物活性物质成为研究的热点问题。静电纺丝技术是一种新兴的活性物质包埋技术,利用该技术制备的纳米纤维在食品工业中具有潜在的应用价值。本文主要综述了静电纺丝的原理、影响因素和类型,以天然多糖和蛋白质为基质通过静电纺丝制备生物活性物质递送体系(纳米纤维)的研究进展,纳米纤维的制备过程、影响因素及其改善方法,并展望了静电纺丝在食品科学领域中的应用前景。     

静电纺丝聚合物基质的分类及食品抗菌包装的应用

随着现代食品工业对产品抗菌包装的要求不断提高,纳米技术和材料的改进与应用逐渐成为研究热点。其中静电纺丝技术是一种新兴的活性物质包埋技术,同时对活性物质也有较好的缓释效果,利用该技术制备的纳米纤维在食品工业中具有潜在的应用价值。该文从天然聚合物(蛋白质、多糖)和合成聚合物(聚乙烯醇、聚氧化乙烯、聚乳酸、聚丙烯)两方面分别综述了静电纺丝技术在食品封装抗菌物质中的应用现状,并展望了静电纺丝在食品科学领域中的应用前景。静电纺丝技术与食品抗菌包装的结合,在未来将得到更加广泛的应用,抗菌包装也将朝着更加多元化的方向发展。     

静电纺丝技术包埋天然酚类化合物研究进展

天然酚类化合物因其对人体健康具有众多益处,近年来在食品、营养学和医药等领域得到了广泛的关注。然而,酚类化合物较差的溶解性、稳定性和生物利用度等严重地限制了其应用。如何有效地保护和运载这些酚类化合物并保持其生物活性成为研究的热点问题。静电纺丝是一种易于操作且成本低廉的纳米级纤维制备技术,所制备的纳米纤维可作为纳米载体对生物活性物质进行包埋和控制释放,因此可作为包埋酚类化合物的一种有效方法。本文概述了静电纺丝技术的基本原理、类型、影响参数、常用的聚合物基质和优势,对静电纺丝技术包埋天然酚类化合物的相关研究进行了综述,最后展望了其在食品工业的应用前景,以期为静电纺丝技术在食品领域应用提供一定的理论指导。     

静电纺丝技术包埋生物活性物质用于食品活性包装的研究进展

静电纺丝技术作为一种非热加工技术,对生物活性物质的影响较小,是食品加工领域最具研究潜力的技术之一。随着静电纺丝技术的不断发展,近年来利用静电纺丝技术包埋生物活性物质用于食品活性包装的研究越来越多。本文首先概述了静电纺丝技术的工作原理、分类和影响纳米纤维形成的因素;其次,介绍了基于静电纺丝技术的食品活性包装分类;最后,综述了以天然生物聚合物和合成聚合物为基质包埋生物活性物质的纳米纤维膜及其应用于食品活性包装的研究进展,并进一步分析了基于静电纺丝技术的食品活性包装前景和未来发展重点。     

纳米抗菌纤维的静电纺丝制备技术及其抗菌活性研究进展

食品微生物污染导致的食品安全和腐败问题是食品工业的难题。如何在不改变食品质量及口感的情况下延长食品保质期是食品加工技术的研究重点。目前报道的一些抗菌物质,如纳米金属粒子、抗菌肽和植物提取物等,具有良好的抗菌活性,在较低浓度下就可杀死大量的致病菌,若采用合适的方法将其制备成食品包装材料则会增加其应用范围。静电纺丝技术反应条件温和,包封效率高,可以更好地保持抗菌物质的抗菌活性等优点,使其在食品工业的应用研究日益增多。本文介绍静电纺丝技术的原理以及纺丝条件对纳米纤维形态的影响,阐述不同抗菌纤维膜的制备方式、抗菌效果和机制以及应用现状,为静电纺丝抗菌材料的工业化制备和应用提供参考。     

静电纺丝技术在食品领域应用的研究进展

由于活性肽、精油及益生菌等生物活性物质易受热、光、加工和储运等外界因素的影响,如何使生物活性物质不受上述条件制约,并保持其活性已成为食品加工技术研究热点。静电纺丝技术因具有操作简便、生物活性物质包封效率高、包封过程中不产生热量、被包封物质易于释放等优点,在食品领域应用的研究日益增多。本文主要介绍了静电纺丝技术的原理、常用的包封材料、静电纺丝纤维形态的影响因素、静电纺丝技术在食品领域中的应用和展望。建议未来研究的重点主要放在开展静电纺丝无毒专用包封材料的筛选,静电纺丝纤维包封生物活性物质的体内靶向释放及其功能性评价,以及实现静电纺丝纤维的工业化连续生产上。     

静电纺丝技术在食品抗菌保鲜中的应用研究进展

近年来,微/纳米功能材料在食品包装领域发挥着重要作用。静电纺丝作为一种非热物理加工手段,以操作简便、条件温和、制备高效等特征在微/纳米材料的开发及应用方面受到研究者的青睐。特别地,随着静电纺丝技术的发展,以纳米纤维膜为基础开发食品抗菌包装膜材取得了较多新的研究进展。本文在简要介绍了静电纺丝技术的工作原理、影响因素、常用的基质材料、常用抗菌剂类型的基础上,更新了静电纺丝技术在各类食品抗菌保鲜领域的研究进展; 重点综述了静电纺丝技术在肉类食品抗菌保鲜方面的研究现状; 此外,讨论了现有研究的局限性及今后的研究方向,以期为静电纺丝技术在食品保鲜中的深入研究提供参考。     

静电纺丝技术在食品领域的应用

静电纺丝是一种利用静电作用力将高分子聚合物转变成微纳米级超细纤维的技术。随着静电纺丝技术的不断发展,近年来其在食品领域的应用也受到越来越多的关注。本文首先简要介绍静电纺丝纳米纤维形成原理,影响静电纺丝的主要溶液参数及工艺参数。之后详细介绍静电纺丝在食品领域的应用,包括在抑菌、抗氧化活性包装,生物活性物质、脂肪和益生菌保护,以及酶的固定化等方面的应用,并分析未来静电纺丝在食品领域的发展方向。     

静电纺丝技术在食品领域应用的研究进展

静电纺丝是一项制作纳米尺寸聚合物纤维膜的技术,该技术制备的纳米纤维膜具有比表面积高、连续性好、功能性强等优势。目前,静电纺丝被广泛应用于医药、能源、食品等领域。本文综述了静电纺丝技术的原理、影响因素及其在活性物质包埋、食品检测、食品添加剂等方面的研究进展,并对该技术在植物性产品开发等方面进行展望,为之后其在食品领域的深入研究和应用拓展提供参考。     

静电纺丝技术在食品科学领域中应用的研究进展

近年来,静电纺丝技术在食品科学领域中的研究已成为研究热点。采用静电纺丝技术制备得到的纳米纤维可以保护食品中的生物活性成分,提高其生物利用率,增强食品成分抗菌及抗氧化能力。为此,本文综述了静电纺丝技术在食品包埋、食品包装、固定化酶以及仿生肉等食品科学领域中的应用现状,并对静电纺丝技术的不足之处提出了改进措施。本文还展望了静电纺丝技术在食品科学领域中的应用前景,为该技术在食品科学领域中的深入研究及应用提供了参考依据。     

Emulsion electrospinning: Fundamentals,food applications and prospects

BackgroundIn the past decades, many natural bioactive compounds with antioxidant, immunoregulatory, antimicrobial, and anticancer activities have been successfully identified in plant and animal materials. However, due to their poor solubility, unfavorable flavor, low bioavailability and instability during food processing and storage, the development of bioactive compounds used in the food industry presents many technological challenges.Scope and approachEmulsion electrospinning is a novel and simple technique to fabricate core-shell nanofibers, and either water-in-oil (W/O) or oil-in-water (O/W) emulsions can be electrospun to directly encapsulate hydrophilic or hydrophobic compounds into core-shell fibers, respectively. This review introduces fundamentals and advantages of emulsion electrospinning as well as its food applications. The effects of different types of emulsifiers on the formation of emulsion systems and emulsion-based electrospun fibers are highlighted. Further, the existing limitations and scope for future research are discussed.Key findings and conclusionsRecent studies have found that the emulsion-based electrospun nanofibers can enhance the encapsulation efficiency, stability, and bioavailability of bioactive compounds, as well as achieve targeted delivery and controlled release, thus providing new strategies to improve their barrier performance compared to conventional electrospinning and therefore facilitating the development of emulsion-based electrospun mats in the food industry.     

Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters

BackgroundBioactive compounds possess plenty of health benefits, but they are chemically unstable and susceptible to oxidative degradation. The application of pure bioactive compounds is also very limited in food and drug formulations due to their fast release, low solubility, and poor bioavailability. Encapsulation can preserve the bioactive compounds from environmental stresses, improve physicochemical functionalities, and enhance their health-promoting and anti-disease activities.Scope and approachMicro and nano-encapsulation based techniques and systems have great importance in food and pharmaceutical industries. This review highlights the recent advances in micro and nano-encapsulation of bioactive compounds. We comprehensively discussed the importance of encapsulation, the application of biopolymer-based carrier agents and lipid-based transporters with their functionalities, suitability of encapsulation techniques in micro and nano-encapsulation, as well as different forms of improved and novel micro and nano-encapsulate systems.Key findings and conclusionsBoth micro and nano-encapsulation have an extensive application, but nano-encapsulation can be a promising approach for encapsulation purposes. Maltodextrin in combination with gums or other polysaccharides or proteins can offer an advantageous formulation for the encapsulation of bioactive compounds by using encapsulation techniques. Electro-spinning and electro-spraying are promising technologies in micro and nano-encapsulation, while solid lipid nanoparticles and nanostructure lipid carriers are exposing themselves as the promising and new generation of lipid nano-carriers for bioactive compounds. Moreover, phytosome, nano-hydrogel, and nano-fiber are also efficient and novel nano-vehicles for bioactive compounds. Further studies are required for the improvement of existing encapsulate systems and exploring their application in food and gastrointestinal systems for industrial application.     

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

Electrospun nanofibers with structural and functional advantages have drawn much attention due to their potential applications for active food packaging. The traditional role of food packaging is just storage containers for food products. The changes of retailing practice and consumer demand promote the development of active packaging to improve the safety, quality, and shelf life of the packaged foods. To develop the technique of electrospinning for active food packaging, electrospun nanofibers have been covalently or non‐covalently functionalized for loading diverse bioactive compounds including antimicrobial agents, antioxidant agents, oxygen scavengers, carbon dioxide emitters, and ethylene scavengers. The aim of this review is to present a concise but comprehensive summary on the progress of electrospinning techniques for active food packaging. Emphasis is placed on the tunability of the electrospinning technique, which achieves the modification of fiber composition, orientation, and architecture. Efforts are also made to provide functionalized strategies of electrospun polymeric nanofibers for food packaging application. Furthermore, the existing limitations and prospects for developing electrospinning in food packaging area are discussed.     

静电纺丝技术在保护活性成分及益生菌中应用的研究进展

随着近几十年来不同纳米技术的迅速发展,将生物活性成分捕获到高分子基质中进行控释已成为一个热门的研究领域。将生物活性成分加入到不同的封装基质中是一种独特的方法,它可以保护这些有价值的成分在不利的体外或体内环境中不致失活,最大限度的提高其稳定性和生物利用率。与传统封装技术相比,静电纺丝技术具有许多优势,如所产纤维的孔隙率高、表面体积比高、结构上与细胞外基质相似以及对生物活性化合物具有高包封率等,这些结构和功能上的优势使得静电纺丝技术在保护生物活性成分方面成为一种更好的选择。本文主要综述了静电纺丝的基本工作原理、纳米纤维聚合物的选择、影响纳米纤维特性的参数,分析了静电纺丝纳米纤维的优势,并探讨了静电纺丝技术在包封不同类型生物活性化合物中的应用,为该技术在食品加工中的深入研究及应用以及相关创新食品的开发提供了参考。     

Electrospun nanofibers based on zein and red onion bulb extract (Allium cepa,L.): Volatile compounds,hydrophilicity, and antioxidant activity

Onion is rich in bioactive and volatile compounds with antioxidant activity. However, the pungent odor of volatile compounds (VOCs) released restricts its use. The encapsulation of red onion extract by electrospinning is an alternative to mask this odor and protect its bioactive compounds. The main objective of this study was to encapsulate red onion bulb extract (ROE) in different concentrations into zein nanofibers by electrospinning and evaluate their thermal, antioxidant, and hydrophilicity properties. The major VOC in ROE was 3(2H)-furanone, 2-hexyl-5-methyl. Incorporating ROE into the polymeric solutions increased electrical conductivity and decreased apparent viscosity, rendering nanofibers with a lower average diameter. The loading capacity of ROE on fibers was high, reaching 91.5% (10% ROE). The morphology of the nanofibers was random and continuous; however, it showed beads at the highest ROE concentration (40%). The addition of ROE to the nanofibers increased their hydrophilicity. The nanofibers’ antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl, nitric oxide, and hydroxyl radicals ranged from 32.5% to 57.3%. The electrospun nanofibers have the potential to protect and mask VOCs. In addition, they offer a sustainable alternative to the synthetic antioxidants commonly employed in the food and packaging industry due to their antioxidant activities.