期刊
FOOD HYDROCOLLOIDS
卷 119, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.106854
关键词
Gelatin; Gum Arabic; Corn oil; Genipin; Encapsulation; Emulsion electrospinning
资金
- Zhejiang Provincial Natural Science Foundation of China for Distinguished Young Scholars [LR20C200001]
- National Natural Science Foundation of China [31772013]
- Zhejiang Provincial Natural Science Foundation of China [LQ20C200013]
Core-shell nanofibers were electrospun from bilayer gelatin/gum arabic corn oil-in-water emulsions crosslinked by genipin, resulting in improved surface hydrophobic and mechanical properties. The crosslinking increased the stability of the emulsions, facilitating bioactive encapsulation and controlled release of active substances.
Core-shell nanofibers were electrospun from bilayer gelatin/gum arabic corn oil-in-water emulsions crosslinked by genipin. The crosslinking increased the apparent viscosity and induced a predominantly elastic behavior of the emulsions, which favored the formation of a more stable emulsion system and then electrospun fibers with larger diameters. These fibers had improved surface hydrophobic and mechanical properties, and did not thermally decompose until heated to 250 degrees C, which might be associated with the chemical bonds formed between primary amines on the protein chains. The encapsulation efficiency of corn oil in the fibers at different crosslinking time was higher than 86% without any significant change during 7 days of storage at room temperature. Thus, this work provides a genipin crosslinking strategy to the development of emulsion-based fibrous mats with desired mechanical and surface hydrophobic properties for food applications of bioactive encapsulation and controlled release.
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