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    Development of composite electrospun films utilizing soy protein amyloid fibrils and pullulan for food packaging applications

    Year: 2023

    Journal: Food Chemistry: X, Volume 20, 2023-12-30, page 100995

    Authors: Dong, Yabo; Lan, Tian; Wang, Luying; Wang, Xing; Xu, Zejian; Jiang, Lianzhou; Zhang, Yan; Sui, Xiaonan

    Keywords: Orally disintegrating films; Electrospun nanofibers; Pullulan; Soy protein amyloid fibrils

    Electrospun films (ESF) are gaining attention for active delivery due to their biocompatibility and biodegradability. This study investigated the impact of adding soy protein amyloid fibrils (SAFs) to ESF. Functional ESF based on SAFs/pullulan were successfully fabricated, with SAFs clearly observed entangled in the electrospun fibers using fluorescence microscopy. The addition of SAFs improved the mechanical strength of the ESF threefold and increased its surface hydrophobicity from 24.8° to 49.9°. Moreover, the ESF demonstrated antibacterial properties against Escherichia coli and Staphylococcus aureus. In simulated oral disintegration tests, almost 100% of epigallocatechin gallate (EGCG) dissolved within 4 min from the ESF. In summary, the incorporation of SAFs into ESF improved their mechanical strength, hydrophobicity, and enabled them to exhibit antibacterial properties, making them promising candidates for active delivery applications in food systems. Additionally, the ESF showed efficient release of EGCG, indicating their potential for controlled release of bioactive compounds.
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