Volume 6, Issue 4 (Winter 2018)                   Jorjani Biomed J 2018, 6(4): 62-77 | Back to browse issues page

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Aman Mohammadi M, Rostami M R, Raeisi M, Tabibi Azar M. Production of Electrospun Nanofibers from Food Proteins and Polysaccharides and Their Applications in Food and Drug Sciences. Jorjani Biomed J. 2018; 6 (4) :62-77
URL: http://goums.ac.ir/jorjanijournal/article-1-581-en.html
1- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
2- Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
3- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran , mahnaz_tabibiazar@yahoo.com
Abstract:   (466 Views)
Preparation of nano-microfibers from biopolymers (e.g., proteins and polysaccharides) by using electrospinning technology has been considered by researchers due to the formation of fibers or particles at the nano and micrometer scales, high porosity level, adjustable dewatering behavior, and special mechanical behavior. These products can be used in the microencapsulation of bioactive compounds, stabilization of enzymes and smart packaging. In the electrospinning method, a high voltage is used to create a nanofibers-particles. When the electric field overcomes the surface tension of the droplet, a jet exits the polymeric solution and is formed along the collector surface as it stretches toward the collector panel of the nanofiber. Parameters including molecular weight and polymer microstructure characteristics such as electrical conductivity, viscosity, surface tension, and the electrical potential applied by the device, solution flow rate, distance between the tip of the needle and the collector plate and sometimes the material of the collector plate are effective in the formation of electrospun fibers and particles. In this review, we discussed and evaluated the production stages, the strengths and weaknesses of the fibers produced from proteins and polysaccharides, and their functional properties and potentials, especially in food and drug sciences.
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Type of Article: Review Article |
Received: 2018/06/23 | Revised: 2018/09/2 | Accepted: 2018/12/1

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