Food and Fermentation Industries >

2022 , Vol. 48 >Issue 22: 46 - 53

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032812

Preparation of curcumin-loaded nanofibers by air-assisted electrospinning and the effect of Maillard reaction on fiber properties

  • LUO Shiyuan ,
  • YANG Cheng ,
  • CHEN Zaihan ,
  • SUN Qihang ,
  • AN Jianhui ,
  • DENG Lingli ,
  • TAN Linli
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  • 1(Key Laboratory of Green Manufacturing of Super-light Elastomer Materials of State Ethnic Affairs Commission, Hubei Minzu University, Enshi 445000, China)
    2(College of Biological Science and Technology, Hubei Minzu University, Enshi 445000, China)
    3(College of Intelligent Systems Science and Engineering, Hubei Minzu University, Enshi 445000, China)

Received date: 2022-06-27

  Revised date: 2022-07-14

  Online published: 2022-12-20

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Abstract

To study the effect of the Maillard reaction on the fiber properties of curcumin-loaded nanofibers, gelatin/zein nanofibers with various content of curcumin were fabricated by air-assisted electrospinning. The uniform nanofibers with 0%, 0.1%, 0.5%, and 1.0% curcumin were observed with a feeding rate of 10.0 mL/h. The microscopy morphology, macroscopic and functional properties of the nanofibers before and after 2 days, 5 days Maillard reaction (60 ℃, relative humidity 50%) were studied. Scanning electron microscope (SEM) observation indicated that the fiber diameter increased with the incorporation of curcumin. The nanofiber with 0%, 0.1%, 0.5%, and 1.0% curcumin showed average diameter of 573.5 nm, 703.5 nm, 733.27 nm, and 752.25 nm, respectively. The Fourier transform infrared spectroscopy (FTIR), thermal property, and X-Ray diffraction (XRD) analysis suggested that the curcumin was uniformly dispersed within the nanofiber by hydrogen bonding with protein molecules. The Maillard reaction showed no significant effect on the fiber morphology and water contact angles. With the increased curcumin encapsulation content, the DPPH radical scavenging activity and the reducing powder of Fe3+ and Cu2+ of the nanofibers increased accordingly. However, the Maillard reaction showed an adverse effect on DPPH radical scavenging activity, while the Fe3+ reducing activity increased after the Maillard reaction. The antimicrobial activity was inhibited by the Maillard reaction, which was ascribed to the formation of a tighter network structure in the nanofiber protein, which confined the release of curcumin.

Key words： air-assisted; electrospinning; curcumin; nanofiber; Maillard reaction

Cite this article

LUO Shiyuan , YANG Cheng , CHEN Zaihan , SUN Qihang , AN Jianhui , DENG Lingli , TAN Linli . Preparation of curcumin-loaded nanofibers by air-assisted electrospinning and the effect of Maillard reaction on fiber properties[J]. Food and Fermentation Industries, 2022 , 48(22) : 46 -53 . DOI: 10.13995/j.cnki.11-1802/ts.032812

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