Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin

Luo, Shiyuan; Saadi, Abdullah; Fu, Kai; Taxipalati, Maierhaba; Deng, Lingli

doi:10.1002/jsfa.11306

Title: Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin

Journal Article · 26 May 2021 · Journal of the Science of Food and Agriculture

DOI: https://doi.org/10.1002/jsfa.11306 · OSTI ID:1828421

Luo, Shiyuan ^[1]; Saadi, Abdullah ^[2]; Fu, Kai ^[1]; Taxipalati, Maierhaba ^[3];

^[1]

College of Biological Science and Technology, Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super‐Light Elastomer Materials of State Ethnic Affairs Commission Hubei Minzu University Enshi China
College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
Department of Modern Agriculture Turpan Vocational and Technical College Turpan China

Abstract BACKGROUND In recent years, there has been considerable interest in the use of biopolymer electrospun nanofibers for various food applications due to the biocompatibility, biodegradability, and high loading capacity. Herein, we fabricated and characterized novel hybrid electrospun fibers from dextran (50%, w/v ) and zein (0–30%, w/v ) solutions, and the effects of various zein concentrations on the properties of the hybrid electrospun fibers were investigated. RESULTS When zein was added at low concentrations (5% and 10%), dextran and zein showed poor miscibility, as reflected by significantly decreased viscosity of the solutions, and the poor mechanical properties of the derived fiber membranes. When zein was added at medium concentrations (15–25%), hydrogen bonds were formed between dextran and zein molecules, as indicated by the red shift of Fourier‐transform infrared bands and β‐sheet to α‐helix structural transformations. The fiber membranes electrospun from a solution with 25% zein showed the most hydrophobic surface, with a water contact angle of 116.9°. The homogenous dispersion of dextran and zein resulted in improved mechanical properties for fibers electrospun from a solution with 30% zein. Curcumin encapsulating dextran/zein electrospun fibers exhibited effective radical scavenging activity and ferric reducing power, along with the desired controlled release behavior for curcumin delivery. CONCLUSION Food grade dextran/zein hybrid electrospun fibers demonstrated tunable properties, and appear to be promising as delivery systems for bioactive and edible antimicrobial food packaging. © 2021 Society of Chemical Industry.

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Sponsoring Organization:: USDOE

OSTI ID:: 1828421

Journal Information:: Journal of the Science of Food and Agriculture, Journal Name: Journal of the Science of Food and Agriculture Journal Issue: 15 Vol. 101; ISSN 0022-5142

Publisher:: Wiley Blackwell (John Wiley & Sons)Copyright Statement

Country of Publication:: United Kingdom

Language:: English

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