文献类型：期刊文献

英文题名：Hybrid Electrospinning of Pullulan and Citrus Pectin to Load Astaxanthin: Green Preparation, Characterization, and Functional Evaluation

作者：Ai, Chao[1]; Liu, Shangxing[1]; Zhao, Yuanyuan[1]; Huang, Xuanxiang[1]; Teng, Hui[1]; Li, Songnan[2]; Chen, Lei[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [2] Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, 225009, China

年份：2024

外文期刊名：SSRN

收录：EI(收录号：20240365826)

语种：英文

外文关键词：Aspartame - Contact angle - Nanoclay - Physicochemical properties - Rigidity

外文摘要：Pullulan (PUL) is a widely utilized agent for electrospinning. However, the electrospun nanofibers exhibit a highly hydrophilic nature with a bead-like structure. In this study, citrus pectin (CP) was added to the PUL-based spinning solution to improve the physicochemical characteristics of the electrospun nanofibers. The results reveal that the rigidity, diameter, and hydrophobicity of the nanofibers are altered by adding CP. When the CP additive dosage reaches 5% w/w, the tensile strength rises to 8.2 MPa, the diameter increases from 94.3 nm to 119.9 nm, and the water contact angle increases from 36.9° to 80.1°. Furthermore, 0.1% w/w astaxanthin is encapsulated in the hybrid electrospinning system containing 5% w/w CP. The resulted nanofiber exhibit extremely high rigidity, with a tensile strength of 12.5 MPa and a break elongation of 2.9%. The nanofiber system demonstrates excellent protection for the antioxidant activity of astaxanthin under UV exposure compared to free astaxanthin. ? 2024, The Authors. All rights reserved.