Fabrication of Legume Protein Isolate-Polyvinyl Alcohol Nanofibers Incorporated with Ferulic Acid

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-01-30 DOI:10.1007/s11483-024-09827-9

Elif Meltem Işçimen, Mehmet Hayta

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Abstract

Legume proteins were utilized in this study to electrospin an bioactive component for use in food packaging. Firstly, the protein extraction from legumes with ultrasound assistance with the use of deep eutectic solvents (UA-DES) has been studied. The optimum extraction conditions were determined. Secondly, lentil protein isolate (LPI) and chickpea protein isolate (CPI) produced by the UA-DES were used in nanofiber production by electrospinning using polyvinyl alcohol (PVA) at different ratios. Lastly, the usability of fibers obtained from protein isolates and PVA in coating bioactive components was tested using ferulic acid (FA). The encapsulation properties of nanofibers produced at a ratio of 50:50 (PVA:PI) were investigated. The characteristic and antibacterial properties and release kinetics of the produced FA-loaded nanofibers were evaluated. The distribution of FA within the fibers was confirmed by fluorescence microscopy. Furthermore, the antibacterial properties were proven and the release kinetics of the produced FA-loaded fibers in different food simulants were determined. As a result, the final encapsulated material obtained by coating FA with nanofibers created with PVA and LPI-CPI mixtures might have suitable properties which may be used in various food applications.

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制造含阿魏酸的豆类蛋白异构体-聚乙烯醇纳米纤维

本研究利用豆类蛋白质电纺出一种生物活性成分，用于食品包装。首先，研究了利用超声波辅助深共晶溶剂（UA-DES）从豆科植物中提取蛋白质。确定了最佳提取条件。其次，将 UA-DES 生产的扁豆分离蛋白（LPI）和鹰嘴豆分离蛋白（CPI）用于使用聚乙烯醇（PVA）以不同比例电纺丝生产纳米纤维。最后，使用阿魏酸（FA）测试了由蛋白质分离物和 PVA 制成的纤维在包覆生物活性成分方面的可用性。研究了以 50:50 的比例（PVA:PI）生产的纳米纤维的封装特性。评估了所制得的含 FA 纳米纤维的特性、抗菌性能和释放动力学。荧光显微镜证实了 FA 在纤维中的分布。此外，还证明了所制备的含 FA 纳米纤维的抗菌特性，并测定了其在不同食品模拟物中的释放动力学。因此，将 FA 包覆在用 PVA 和 LPI-CPI 混合物制成的纳米纤维上得到的最终封装材料可能具有合适的特性，可用于各种食品应用。

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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.