Electrospinning of food proteins and polysaccharides

Nano-microfibrous structures of biopolymers with a wide range of compositions, morphologies, mechanical properties and bioactivities could be developed using electrospinning technology. This review focuses on the processing, properties, functionalization and potential applications of electrospun bio...

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Bibliographic Details
Published in:Food hydrocolloids 2017-07, Vol.68, p.53-68
Main Authors: Mendes, Ana C., Stephansen, Karen, Chronakis, Ioannis S.
Format: Article
Language:English
Subjects:
Biopolymers
Electrospinning
Microfibers
Nanofibers
Polysaccharides
Proteins
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Summary:Nano-microfibrous structures of biopolymers with a wide range of compositions, morphologies, mechanical properties and bioactivities could be developed using electrospinning technology. This review focuses on the processing, properties, functionalization and potential applications of electrospun biopolymers. Biopolymers include proteins (gelatin, collagen, elastin, silk, soy zein, gliadin, hordein, amaranth, casein, wheat, whey, marine sources proteins), and polysaccharides (chitosan, starch, alginate, cellulose and cellulose derivatives, pullulan, dextran, cyclodextrins). [Display omitted] •Overview on the development of electrospun proteins and polysaccharides.•Comprehensive discussion on the morphology, physico-chemical properties and bioactivity of biopolymeric nano-microfibers.•Recent advances in applications of functional electrospun proteins and polysaccharides.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2016.10.022