Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins

[1]  S. Jafari,et al.  Recent advances in iron encapsulation and its application in food fortification. , 2023, Critical reviews in food science and nutrition.

[2]  S. Jafari,et al.  The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensivez review , 2023, Food Hydrocolloids.

[3]  S. Jafari,et al.  Role of high hydrostatic pressure pretreatment on the formation of electrospun nanofibers from soy protein isolate/polyvinyl alcohol , 2023, Food Bioscience.

[4]  Dubravka Škevin,et al.  Agro-Industrial Plant Proteins in Electrospun Materials for Biomedical Application , 2023, Polymers.

[5]  S. Jafari,et al.  Bioactive-loaded nanovesicles embedded within electrospun plant protein nanofibers; a double encapsulation technique , 2023, Food Hydrocolloids.

[6]  B. Ghorani,et al.  High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I- improvement of soy protein isolate properties by HHP , 2023, Food Hydrocolloids.

[7]  S. Jafari,et al.  Nano-vesicular carriers for bioactive compounds and their applications in food formulations , 2022, Critical reviews in food science and nutrition.

[8]  M. Armin,et al.  Bioactive gliadin electrospinning loaded with Zataria multiflora Boiss essential oil: Improves antimicrobial activity and release modeling behavior , 2022, Food science & nutrition.

[9]  V. Vetri,et al.  Sustainable strategies for waterborne electrospinning of biocompatible nanofibers based on soy protein isolate , 2022, Sustainable Materials and Technologies.

[10]  Qian Liu,et al.  Fabrication and characterization of crosslinked pea protein isolated/pullulan/allicin electrospun nanofiber films as potential active packaging material , 2022, Food Packaging and Shelf Life.

[11]  Muhammad Attique Khan,et al.  Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review , 2022, Food and Bioprocess Technology.

[12]  Mengshi Lin,et al.  A review on designing nanofibers with high porous and rough surface via electrospinning technology for rapid detection of food quality and safety attributes , 2022, Trends in Food Science & Technology.

[13]  Gulum Sumnu,et al.  Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package , 2022, Food and Bioproducts Processing.

[14]  S. Sahin,et al.  Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning , 2022, Foods.

[15]  R. Reifen,et al.  The potential of legume-derived proteins in the food industry , 2022, Grain & Oil Science and Technology.

[16]  Y. Wen,et al.  Electrospun functional polymeric nanofibers for active food packaging: A review. , 2022, Food chemistry.

[17]  F. Altay,et al.  Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin , 2022, Food Hydrocolloids.

[18]  Wei Han,et al.  Recent Advances in the Food Application of Electrospun Nanofibers , 2022, Journal of Industrial and Engineering Chemistry.

[19]  S. Pandhi,et al.  Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling. , 2021, Food research international.

[20]  M. Mohammadi,et al.  Electrospun nanofiber based on Ethyl cellulose/Soy protein isolated integrated with bitter orange peel extract for antimicrobial and antioxidant active food packaging. , 2021, International journal of biological macromolecules.

[21]  Cheorl-Ho Kim,et al.  Physiologically Active Molecules and Functional Properties of Soybeans in Human Health—A Current Perspective , 2021, International journal of molecular sciences.

[22]  S. Sahin,et al.  Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material , 2021 .

[23]  D. Mcclements,et al.  Electrospun antimicrobial materials: Advanced packaging materials for food applications , 2021 .

[24]  A. Heinz,et al.  Electrospinning Proteins for Wound Healing Purposes: Opportunities and Challenges , 2020, Pharmaceutics.

[25]  Xuezhu Xu,et al.  Electrospun, Sepiolite-Loaded Poly(vinyl alcohol)/Soy Protein Isolate Nanofibers: Preparation, Characterization, and Their Drug Release Behavior. , 2020, International journal of pharmaceutics.

[26]  S. Wacławek,et al.  Electrospun fibers based on carbohydrate gum polymers and their multifaceted applications. , 2020, Carbohydrate polymers.

[27]  Gareth R. Williams,et al.  Protein encapsulation by electrospinning and electrospraying. , 2020, Journal of controlled release : official journal of the Controlled Release Society.

[28]  M. Raeisi,et al.  Physicochemical and antibacterial effect of Soy Protein Isolate/Gelatin electrospun nanofibres incorporated with Zataria multiflora and Cinnamon zeylanicum essential oils , 2020, Journal of Food Measurement and Characterization.

[29]  Alexander Becker,et al.  Impact of Apparatus Orientation and Gravity in Electrospinning—A Review of Empirical Evidence , 2020, Polymers.

[30]  Fernando Rocha,et al.  Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying - A review. , 2020, Food chemistry.

[31]  C. Fuenmayor,et al.  Electrospinning of ultra-thin membranes with incorporation of antimicrobial agents for applications in active packaging: a review , 2020 .

[32]  Ritu Jain,et al.  Unfolding the electrospinning potential of biopolymers for preparation of nanofibers , 2020 .

[33]  S. Jafari,et al.  Electrospinning approach for nanoencapsulation of bioactive compounds; recent advances and innovations , 2020 .

[34]  S. K. Mahto,et al.  Soy protein isolate supplemented silk fibroin nanofibers for skin tissue regeneration: Fabrication and characterization. , 2020, International journal of biological macromolecules.

[35]  A. Moosavi-Movahedi,et al.  Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds , 2020 .

[36]  S. Baier,et al.  Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers. , 2020, Food & function.

[37]  Tamer Uyar,et al.  Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications. , 2020, Food research international.

[38]  S. Baier,et al.  Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers , 2020 .

[39]  M. Fabra,et al.  Electrospun β-carotene–loaded SPI:PVA fiber mats produced by emulsion-electrospinning as bioactive coatings for food packaging , 2020, Food Packaging and Shelf Life.

[40]  Cen Zhang,et al.  Electrospinning of nanofibers: Potentials and perspectives for active food packaging. , 2020, Comprehensive reviews in food science and food safety.

[41]  Yangchao Luo,et al.  Recent advances of electrosprayed particles as encapsulation systems of bioactives for food application , 2020 .

[42]  A. López-Rubio,et al.  Electrospinnability study of pea (Pisum sativum) and common bean (Phaseolus vulgaris L.) using the conformational and rheological behavior of their protein isolates , 2020, Polymer Testing.

[43]  S. Baier,et al.  Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate , 2019, Food Biophysics.

[44]  A. Padalhin,et al.  Soya protein isolate-polyethylene oxide electrospun nanofiber membrane with bone marrow-derived mesenchymal stem cell for enhanced bone regeneration , 2019, Journal of biomaterials applications.

[45]  S. Jafari,et al.  Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes , 2019 .

[46]  Qian Liu,et al.  Preparation and characterization of pea protein isolate-pullulan blend electrospun nanofiber films. , 2019, International journal of biological macromolecules.

[47]  S. Siengchin,et al.  A comprehensive review of electrospun nanofibers: Food and packaging perspective , 2019, Composites Part B: Engineering.

[48]  S. Sahin,et al.  Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material , 2019, Food Hydrocolloids.

[49]  A. Steckl,et al.  Coaxial Electrospinning Formation of Complex Polymer Fibers and their Applications. , 2019, ChemPlusChem.

[50]  Bee Chin Ang,et al.  A review on fabrication of nanofibers via electrospinning and their applications , 2019, SN Applied Sciences.

[51]  H. Mirzadeh,et al.  Polyvinyl alcohol/soy protein isolate nanofibrous patch for wound-healing applications , 2019, Progress in Biomaterials.

[52]  S. Baier,et al.  Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers , 2019, Food Hydrocolloids.

[53]  A. Dias,et al.  Electrospun Ultrafine Fibers from Black Bean Protein Concentrates and Polyvinyl Alcohol , 2019, Food Biophysics.

[54]  Chuanqi Tang.  Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review) , 2019, Food Hydrocolloids.

[55]  S. Sahin,et al.  Nanostructured poly(lactic acid)/soy protein/HPMC films by electrospinning for potential applications in food industry , 2019, European Polymer Journal.

[56]  Ricaurte Leidy,et al.  Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations , 2019, Trends in Food Science & Technology.

[57]  S. Techasakul,et al.  Enhanced Structural Stability and Controlled Drug Release of Hydrophilic Antibiotic-Loaded Alginate/Soy Protein Isolate Core-Sheath Fibers for Tissue Engineering Applications , 2019, Fibers and Polymers.

[58]  S. Mendoza,et al.  Electrospun fibers from blends of pea (Pisum sativum) protein and pullulan , 2018, Food Hydrocolloids.

[59]  M. D. Antunes,et al.  Action of ginger essential oil (Zingiber officinale) encapsulated in proteins ultrafine fibers on the antimicrobial control in situ. , 2018, International journal of biological macromolecules.

[60]  Li Yuan,et al.  Fabrication, properties and applications of soy-protein-based materials: A review. , 2018, International journal of biological macromolecules.

[61]  Ashish Kakoria,et al.  A Review on Biopolymer-Based Fibers via Electrospinning and Solution Blowing and Their Applications , 2018, Fibers.

[62]  Matthew D. Green,et al.  Characterization of PVC‐soy protein nonwoven mats prepared by electrospinning , 2018 .

[63]  S. Sahin,et al.  Development of novel pea flour‐based nanofibres by electrospinning method , 2018 .

[64]  Huijing Zhao,et al.  Electrospun Bead-on-String Fibers: Useless or Something of Value? , 2018 .

[65]  R. Linhardt,et al.  Electrospinning: A novel nano-encapsulation approach for bioactive compounds , 2017 .

[66]  S. Sahin,et al.  Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers. , 2017, Food research international.

[67]  S. Techasakul,et al.  Electrospinning of alginate/soy protein isolated nanofibers and their release characteristics for biomedical applications , 2017 .

[68]  I. Chronakis,et al.  Electrospinning of food proteins and polysaccharides , 2017 .

[69]  Nirmala Grace Andrews,et al.  Electrospun polyurethane and soy protein nanofibres for wound dressing applications , 2017 .

[70]  Yiqi Yang,et al.  Rheological properties of soy protein isolate solution for fibers and films , 2017 .

[71]  G. Sui,et al.  Studies on soy protein isolate/polyvinyl alcohol hybrid nanofiber membranes as multi-functional eco-friendly filtration materials , 2016 .

[72]  F. Gao,et al.  Needleless electrospinning for scaled-up production of ultrafine chitosan hybrid nanofibers used for air filtration , 2016 .

[73]  M. Fabra,et al.  Use of the electrohydrodynamic process to develop active/bioactive bilayer films for food packaging applications , 2016 .

[74]  A. López-Rubio,et al.  Protein-based emulsion electrosprayed micro- and submicroparticles for the encapsulation and stabilization of thermosensitive hydrophobic bioactives. , 2016, Journal of colloid and interface science.

[75]  A. Boccaccini,et al.  Biomedical applications of soy protein: A brief overview. , 2016, Journal of biomedical materials research. Part A.

[76]  N. Tucker,et al.  Fundamentals of electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology , 2015 .

[77]  M. Nickerson,et al.  The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin , 2015, Journal of Food Science and Technology.

[78]  L. Lim.  Encapsulation of bioactive compounds using electrospinning and electrospraying technologies , 2015 .

[79]  L. Lucia,et al.  Synthesis of soy protein–lignin nanofibers by solution electrospinning , 2014 .

[80]  Nagihan Okutan,et al.  Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers , 2014 .

[81]  C. Anandharamakrishnan,et al.  Electrospinning and electrospraying techniques: Potential food based applications , 2014 .

[82]  R. Shah,et al.  Electrospun soy protein nanofiber scaffolds for tissue regeneration , 2014, Journal of biomaterials applications.

[83]  Mengyan Li,et al.  Alimentary ‘green’ proteins as electrospun scaffolds for skin regenerative engineering , 2013, Journal of tissue engineering and regenerative medicine.

[84]  H. C. V. Deventer,et al.  Food-grade electrospinning of proteins , 2013 .

[85]  A. Shankar.  Investigation of the Spinnability and Antimicrobial Activity of Soy Protein Isolates/Polyvinyl Alcohol Blend. , 2013 .

[86]  N. Gobi,et al.  SPI/PEO blended electrospun martrix for wound healing , 2013, Fibers and Polymers.

[87]  Sunan Wang,et al.  Electrospun soy protein isolate-based fiber fortified with anthocyanin-rich red raspberry (Rubus strigosus) extracts , 2013 .

[88]  A. Seyam,et al.  Electrospinning of Soy Protein Fibers and their Compatibility with Synthetic Polymers , 2013 .

[89]  Shaotong Jiang,et al.  Fabrication and Characterization of PVA/SPI/SiO2 Hybrid Fibres via Electrospinning Technique , 2012 .

[90]  Xuezhu Xu,et al.  Preparation and properties of electrospun soy protein isolate/polyethylene oxide nanofiber membranes. , 2012, ACS applied materials & interfaces.

[91]  A. Netravali,et al.  Mechanical properties and biodegradability of electrospun soy protein Isolate/PVA hybrid nanofibers , 2012 .

[92]  T. Rijavec,et al.  Soybean Protein Fibres (SPF) , 2011 .

[93]  I. Bodnár,et al.  Electrospinning of food-grade polysaccharides , 2011 .

[94]  C. Angammana,et al.  Analysis of the Effects of Solution Conductivity on Electrospinning Process and Fiber Morphology , 2011 .

[95]  A. Netravali,et al.  Electrospun Hybrid Soy Protein/PVA Fibers , 2010 .

[96]  S. Kundu,et al.  Electrospinning: a fascinating fiber fabrication technique. , 2010, Biotechnology advances.

[97]  Y. Joo,et al.  Axisymmetric instabilities in electrospinning of highly conducting, viscoelastic polymer solutions , 2009 .

[98]  L. Lim,et al.  Controlled release of allyl isothiocyanate using soy protein and poly(lactic acid) electrospun fibers. , 2009 .

[99]  L. Lim,et al.  Electrospinning of Soy Protein Isolate Nanofibers , 2008 .

[100]  P. Supaphol,et al.  Morphology of Electrospun Mats of Soy Protein Isolate and its Blend , 2008 .

[101]  Y. Joo,et al.  Axisymmetric instabilities of electrically driven viscoelastic jets , 2008 .

[102]  D. Reneker,et al.  Viscoelastic electrospun jets: Initial stresses and elongational rheometry , 2008 .

[103]  J. Wendorff,et al.  Electrospinning of Nanofibres: Towards New Techniques, Functions, and Applications , 2007 .

[104]  Eyal Zussman,et al.  Electrospinning of ultrahigh‐molecular‐weight polyethylene nanofibers , 2007 .

[105]  J. Hašek.  Poly(ethylene glycol) interactions with proteins , 2006 .

[106]  Y. Joo,et al.  Electrospinning of viscoelastic Boger fluids: Modeling and experiments , 2006 .

[107]  G. Wnek,et al.  Correlations between electrospinnability and physical gelation , 2005 .

[108]  Gary E. Wnek,et al.  Role of chain entanglements on fiber formation during electrospinning of polymer solutions: Good solvent, non-specific polymer-polymer interaction limit , 2005 .

[109]  Seeram Ramakrishna,et al.  Electrospinning of gelatin fibers and gelatin/PCL composite fibrous scaffolds. , 2005, Journal of biomedical materials research. Part B, Applied biomaterials.

[110]  Younan Xia,et al.  Electrospinning of Nanofibers: Reinventing the Wheel? , 2004 .

[111]  Seeram Ramakrishna,et al.  Electrospinning and mechanical characterization of gelatin nanofibers , 2004 .

[112]  Satish Kumar,et al.  Solution spinning and characterization of poly(vinyl alcohol)/soybean protein blend fibers , 2003 .

[113]  James J. Feng.  The stretching of an electrified non-Newtonian jet: A model for electrospinning , 2002 .

[114]  Burak Erman,et al.  Electrospinning of polyurethane fibers , 2002 .

[115]  M. Añón,et al.  Hydration Properties of Soybean Protein Isolates , 2001 .

[116]  M. Añón,et al.  Calorimetric Study of Soybean Protein Isolates: Effect of Calcium and Thermal Treatments , 1996 .

[117]  L. Lim.  Electrospinning and electrospraying technologies for food and packaging applications , 2021 .

[118]  S. Vivekanandhan,et al.  Electrospun nanofibers of biopolymers and biocomposites , 2021 .

[119]  I. Chronakis,et al.  Omega-3 nano-microencapsulates produced by electrohydrodynamic processing , 2021, Omega-3 Delivery Systems.

[120]  S. Jafari,et al.  Production of food bioactive-loaded nanofibers by electrospinning , 2019, Nanoencapsulation of Food Ingredients by Specialized Equipment.

[121]  W. Khan,et al.  Electrospun nanofibers for agriculture and food industries , 2019, Synthesis and Applications of Electrospun Nanofibers.

[122]  Chuan-he Tang.  Nanostructures of soy proteins for encapsulation of food bioactive ingredients , 2019, Biopolymer Nanostructures for Food Encapsulation Purposes.

[123]  H. Ramaswamy,et al.  Development and evaluation of antibacterial electrospun pea protein isolate-polyvinyl alcohol nanocomposite mats incorporated with cinnamaldehyde. , 2019, Materials science & engineering. C, Materials for biological applications.

[124]  I. Chronakis,et al.  Electrospinning and electrospraying technologies for food applications. , 2019, Advances in food and nutrition research.

[125]  C. Perera,et al.  Fabrication of Functional Electrospun Nanostructures for Food Applications , 2018 .

[126]  I. Chronakis,et al.  Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing , 2018 .

[127]  A. Minnaar,et al.  Underutilized Protein Resources From African Legumes , 2017 .

[128]  David Gutschmidt.  The Use of Electrospun Soy Protein Isolate/Polyvinyl Alcohol Nanofibers for Controlled Drug Delivery As Well As Investigation Into Mass Production , 2015 .

[129]  J. Weiss,et al.  Electrospun fibers: fabrication, functionalities and potential food industry applications , 2012 .

[130]  Shraddhesh Kumar Tiwari.  Soy protein-poly (l-lactic acid) blend nanofibers for drug delivery of nardostachys jatamansi , 2011 .

[131]  Richard J. Farris,et al.  The morphology and mechanical properties of sodium alginate based electrospun poly(ethylene oxide) nanofibers , 2009 .