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.

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

In recent years, there has been growing interest in harnessing the unique properties of natural nanofibers, driving innovative applications in the agri-food sector. This comprehensive review aims to provide an extensive overview of the advantages, challenges, and applications of natural-based electrospun nanofibers in several domains, including agriculture, food processing, food safety, nutraceuticals, and functional foods. Specifically, the review delves into the electrospinning technique, which is employed to produce nanofibers, while highlighting both its benefits and limitations. Additionally, the review explores the various sources of natural-based nanofibers, with a particular focus on biopolymers derived from animals and plants. Furthermore, the review examines the diverse applications of these nanofibers in different facets of the agri-food sector, while also identifying the associated challenges. This review underscores the need for continued research and development in the realm of natural-based nanofibers for agri-food applications. By overcoming current challenges, the full potential of these nanofibers can be realized, leading to significant advances in food quality, safety, and sustainability. 

Natural-based electrospun nanofibers: Challenges and potential applications in agri-food sector

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

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