绘制包裹玉米油的电纺玉米蛋白无纺纳米结构的劣化图谱

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Louis A. Colaruotolo , Singam Suranjoy Singh , Stacie Dobson , Loong-Tak Lim , Iris J. Joye , Michael A. Rogers , Maria G. Corradini
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引用次数: 0

摘要

生物聚合物电纺无纺布在过滤、涂层、封装和包装材料领域越来越受欢迎。然而,它们的应用却因稳定性有限而受到阻碍,尤其是在负载脂质时。本研究旨在采用多尺度方法,以玉米油负载电纺玉米蛋白无纺布为模型系统,深入了解限制这些复杂材料保质期的恶化过程(如氧化)。掺油玉米蛋白电纺非织造布在 23 °C 和 33% 相对湿度下暗处存放 28 天,并在选定的时间间隔内进行测试,以监测其形态和机械性能。使用硫代巴比妥酸活性物质(TBARS)测定法评估了脂质氧化情况。此外,还监测了内在发光体(即酪氨酸(Tyr))和外在发光体(即硼-二吡咯美辛十一烷酸 581/591 (BODIPY C11))的光物理特性,以分别评估局部分子刚性和氧化的变化。傅立叶变换红外光谱(FTIR)测定了蛋白质的二级结构。对含油电纺无纺布的扫描电子显微镜(SEM)分析表明,带状纤维的直径在储存期间从 701 ± 23 nm 显著减小到 620 ± 44 nm。观察到电纺纤维断裂,这与非织造布材料的脆性和分子刚度增加有关,这反映在 Tyr 发射强度和磷光寿命的增加上。拉伸强度、脆性和基体刚性的变化还与玉米蛋白二级结构从无序到有序 β 片的转变相关。拉曼显微照片和发光显微照片显示,油在储存过程中发生迁移,从而加剧了脂质氧化。局部刚性与脂质分布/氧化之间的相关性表明,重组蛋白质结构增加了材料的脆性,并使电纺纤维中的封装油移位。了解劣化机制有助于开发创新战略,提高这些新型食品级材料的稳定性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil

Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil

Electrospun nonwovens of biopolymers are gaining popularity in filtration, coatings, encapsulation, and packaging materials. However, their applications are hindered by limited stability, particularly when loaded with lipids. This research aimed to apply a multiscale approach to gain insights into deteriorative processes, e.g., oxidation, limiting the shelf life of these complex materials, using corn oil-loaded electrospun zein nonwovens as a model system. Oil-doped zein electrospun nonwovens were stored in the dark at 23 °C and 33% relative humidity for 28 days and tested at selected intervals to monitor their morphology and mechanical properties. Lipid oxidation was assessed using the thiobarbituric acid reactive species (TBARS) assay. The photophysical properties of intrinsic, i.e., tyrosine (Tyr), and extrinsic, i.e., boron-dipyrromethene undecanoic acid 581/591 (BODIPY C11), lumiphores were also monitored to evaluate changes in local molecular rigidity, and oxidation, respectively. The protein secondary structure was determined with Fourier transform infrared spectroscopy (FTIR). Scanning electron microscopy (SEM) analysis of the oil-loaded electrospun nonwovens revealed that the diameter of the ribbon-like fiber significantly decreased during storage from 701 ± 23 nm to 620 ± 44 nm. Breakage of the electrospun fibers was observed and correlated with increased brittleness and molecular rigidity of the nonwoven material, reflected by an increase in Tyr emission intensity and phosphorescence lifetime. Changes in tensile strength, brittleness and matrix rigidity also correlated with a zein secondary structure transition from unordered to ordered β-sheets. Raman and luminescence micrographs showed oil migration during storage, thereby increasing lipid oxidation. The correlation between local rigidity and lipid distribution/oxidation suggests that reorganizing protein structures increased material brittleness and displaced encapsulated oils within the electrospun fiber. Understanding deteriorative mechanisms aids in developing innovative strategies to improve the stability of these novel food-grade materials.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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