Electrospinning of food proteins and polysaccharides

Ana Carina Loureiro Mendes; Karen Boutrup Stephansen; Ioannis S. Chronakis

doi:10.1016/j.foodhyd.2016.10.022

Electrospinning of food proteins and polysaccharides

Ana Carina Loureiro Mendes, Karen Boutrup Stephansen, Ioannis S. Chronakis

National Food Institute

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

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).

Original language	English
Journal	Food Hydrocolloids
Volume	68
Pages (from-to)	53-68
ISSN	0268-005X
DOIs	https://doi.org/10.1016/j.foodhyd.2016.10.022
Publication status	Published - 2017

Keywords

Electrospinning
Biopolymers
Proteins
Polysaccharides
Nanofibers
Microfibers

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.foodhyd.2016.10.022

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title = "Electrospinning of food proteins and polysaccharides",

abstract = "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).",

keywords = "Electrospinning, Biopolymers, Proteins, Polysaccharides, Nanofibers, Microfibers",

author = "Mendes, {Ana Carina Loureiro} and {Boutrup Stephansen}, Karen and Chronakis, {Ioannis S.}",

year = "2017",

doi = "10.1016/j.foodhyd.2016.10.022",

language = "English",

volume = "68",

pages = "53--68",

journal = "Food Hydrocolloids",

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TY - JOUR

T1 - Electrospinning of food proteins and polysaccharides

AU - Mendes, Ana Carina Loureiro

AU - Boutrup Stephansen, Karen

AU - Chronakis, Ioannis S.

PY - 2017

Y1 - 2017

N2 - 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).

AB - 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).

KW - Electrospinning

KW - Biopolymers

KW - Proteins

KW - Polysaccharides

KW - Nanofibers

KW - Microfibers

U2 - 10.1016/j.foodhyd.2016.10.022

DO - 10.1016/j.foodhyd.2016.10.022

M3 - Journal article

SN - 0268-005X

VL - 68

SP - 53

EP - 68

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Electrospinning of food proteins and polysaccharides

Abstract

Keywords

UN SDGs

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