Zein, a protein-based biopolymer derived from corn, has garnered attention as a promising and eco-friendly choice for packaging food due to its favorable physical attributes. The introduction of electrospinning technology has significantly advanced the production of zein-based nanomaterials. This cutting-edge technique enables the creation of nanofibers with customizable structures, offering high surface area and adjustable mechanical and thermal attributes. Moreover, the electrospinning process allows for integrating various additives, such as antioxidants, antimicrobial agents, and flavoring compounds, into the zein nanofibers, enhancing their functionalities for food preservation. In this comprehensive review, the various electrospinning techniques employed for crafting zein-based nanofibers, and we delve into their enhanced properties. Furthermore, the review illuminates the potential applications of zein nanofibers in active and intelligent packaging materials by incorporating diverse constituents. Altogether, this review highlights the considerable prospects of zein-based nanocomposites in the realm of food packaging, offering sustainable and innovative solutions for food industry. 

Revolution of nanotechnology in food packaging: Harnessing electrospun zein nanofibers for improved preservation - A review.

Zein is the major protein in corn and the main byproduct of the starch industry and, therefore, crucial for global agricultural commodities. Its unique fibre-forming properties, which underline its potential as a biodegradable material, have drawn intensified interest from the public, scientists, and industries because of growing concern about environmental risks. As zein electrospun nanofibre has been studied in different research fields, the recent advances in zein electrospun nanofibres in the therapeutic field need re-examination. This review provides an overview of various methods of modifications (e.g., crosslinking, deamidation and glycosylation on the fibre-forming properties of zein and different electrospun setups (e.g., emulsion and multi-layer electrospinning) in the last decade and reports current applications in the therapeutic field such as controlled release, wound healing, tissue engineering and biosensor. It also discussed the mechanisms of modifications such as electrostatic interactions, hydrophobic interactions, and van der Waals forces. The biocompatibility, fibre-forming and encapsulation properties of zein make it a potential replacement for traditional synthetic materials. Since specific properties of zein-based materials are acquirable via different modifications and processing, developing an insight into the relationship between functions and microstructure and conformations of the modified zein-based nanofibres along with different electrospun processes could contribute to high-quality zein-based fibrous products. It also discussed the potential limitations and challenges of zein-based nanofibres. 

Recent developments of electrospun zein nanofibres: Strategies, fabrication and therapeutic applications

This study aimed to develop core-shell nanofibers by emulsion electrospinning using zein-stabilized emulsions to encapsulate camellia oil effectively. The increasing oil volume fraction (φ from 10% to 60%) increased the apparent viscosity and average droplet size of emulsions, resulting in the average diameter of electrospun fibers increasing from 124.5 nm to 286.2 nm. The oil droplets as the core were randomly distributed in fibers in the form of beads, and the core-shell structure of fibers was observed in TEM images. FTIR indicated that hydrogen bond interactions occurred between zein and camellia oil molecules. The increasing oil volume fraction enhanced the thermal stability, hydrophobicity, and water stability of electrospun nanofiber films. The core-shell nanofibers with 10%, 20%, 40%, and 60% camellia oil showed encapsulation efficiency of 78.53%, 80.25%, 84.52%, and 84.39%, respectively, and had good storage stability. These findings contribute to developing zein-based core-shell electrospun fibers to encapsulate bioactive substances.

Stable encapsulation of camellia oil in core-shell zein nanofibers fabricated by emulsion electrospinning.

The impact of blended ratios was analyzed on the development and characterization of electrospun fibers using various combinations of pullulan (PUL) and whey protein isolate (WPI). The physical parameters like apparent viscosity, electrical conductivity and surface tension of blended solutions were improved after the addition of PUL in the blends, resulting in a uniform electrospun nanofiber. Scanning electron microscope (SEM) of nanofibers revealed bead-free, smooth and uniform structural conformation. Whereas, the uniformity of nanofiber was compromised by using higher concentrations of WPI in the blend. Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), X-ray diffraction (XRD) and Thermogravimetry analysis further confirmed the strong molecular interaction between polysaccharide and protein. The incorporation of WPI in PUL based electrospun nanofibers enhanced hydrophobicity, potentially facilitating the delivery of bioactive compounds. The WPI and PUL:WPI-based nanofibers demonstrated robust antioxidant potential, due to the presence of total phenolic contents (TPC). The stability of PUL interaction with WPI (β-lactoglobulin and α-lactalbumin) was confirmed through hydro-carbon (C–H) and hydrogen bond interactions by molecular docking. Finally, we can conclude that polysaccharide and protein-based nanofiber can be used to deliver bioactive compounds in food and pharmaceutical industries. 

Preparation and structural characterization of pullulan and whey protein isolate-based electrospun nanofiber

Hydrophobic electrospun membrane of peppermint oil loaded zein with coating of methyltriethoxysilane for active packaging

Lipid metabolism plays crucial roles in cellular processes such as hormone synthesis, energy production, and fat storage. Older adults are at risk of the dysregulation of lipid metabolism, which is associated with progressive declines in the physiological function of various organs. With advancing age, digestion and absorption commonly change, thereby resulting in decreased nutrient uptake. However, in the elderly population, the accumulation of excess fat becomes more pronounced due to a decline in the body’s capacity to utilize lipids effectively. This is characterized by enhanced adipocyte synthesis and reduced breakdown, along with diminished peripheral tissue utilization capacity. Excessive lipid accumulation in the body, which manifests as hyperlipidemia and accumulated visceral fat, is linked to several chronic lipid-related diseases, including cardiovascular disease, type 2 diabetes, obesity, and nonalcoholic fatty liver disease. This review provides a summary of the altered lipid metabolism during aging, including lipid digestion, absorption, anabolism, and catabolism, as well as their associations with age-related chronic diseases, which aids in developing nutritional interventions for older adults to prevent or alleviate age-related chronic diseases. 

The Roles of Lipid Metabolism in the Pathogenesis of Chronic Diseases in the Elderly

Circular Extraction: Innovative Use of a Switchable Composite Extractant for Prolamin Extraction from Grain Byproducts

The composition, structure, and functionalities of prolamins from highland barley were investigated. These parameters were compared with those of the commonly applied prolamins (zein). There are more charged and hydrophilic amino acids in highland barely prolamins than zein. The molecular weight of highland barely prolamins was between 30 and 63 kDa, which was larger than that of zein (20 and 24 kDa). The main secondary structure of highland barely prolamins was β-turn helices, while α-helical structures were the main secondary structure in zein. The water holding capacity, thermal stability, emulsifying capacity, and stability of prolamins from highland barley were significantly higher than in zein, while the opposite results were observed for oil absorption capacity between the two. The diameter of fibers prepared using highland barely prolamins was almost six times that of zein, while highland barely prolamins formed ribbon structures instead of fibers. Therefore, the results provide guidance for applications of prolamins from highland barley.

The Composition, Structure, and Functionalities of Prolamins from Highland Barley

The purpose of this study was to investigate the post-heating induced changes in the textural and sensory characteristics of stirred fermented milk. The textural and rheological properties of post-heating fermented milk (55–85 °C, 25 s) with respect to viscoelastic behaviors, viscosity, textural parameters, etc., were monitored, and the friction behaviors and sensory attributes were assessed. Treatments below 65 °C/25 s increased the textural properties of fermented milk such as gel strength, firmness, and viscosity, due to the moderate aggregation and increased linkages of microgels. In this case, despite the size and amount their aggregates increased (~15–~21 μm), they exhibited similar frictional behaviors and sensory attributes. However, treatments above 65 °C/25 s degraded textural properties due to excessive aggregation (~46–~63 μm), accompanied by unacceptable grainy attributes, which could be characterized by their good correlations with tribological coefficients and particle size parameters. These findings could provide an understanding of the quality formation of post-heating fermented milk and a perspective to improve the textural defects of ambient fermented milk products.

Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk

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