静电纺丝
明胶
纳米纤维
姜黄素
材料科学
化学工程
图层(电子)
复合材料
纳米技术
聚合物
化学
有机化学
生物化学
工程类
作者
Peng Wang,Yang Li,Cen Zhang,Fengqin Feng,Hui Zhang
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2019-10-16
卷期号:308: 125599-125599
被引量:170
标识
DOI:10.1016/j.foodchem.2019.125599
摘要
In this work, sequential electrospinning was utilized to fabricate a multilayer film with ethylcellulose nanofibers as the outer layer and curcumin-loaded gelatin nanofibers as the inner layer. Field-emission scanning electronic microscopy observations showed that the outer and inner layers had a smooth surface and clear boundary. The hydrophobic outer layers decreased the water vapor permeability and improved the water contact resistance of the hydrophilic inner layer, and the intimate interactions of hydrogen bonds between two adjacent layers enhanced the thermal stability. The multilayer film exhibited a sustained release manner of the encapsulated curcumin for 96 h, compared to the burst release within 30 min from the gelatin film. In addition, the antioxidant activities of the released curcumin from the multilayer film were well retained within 96 h. These results suggested that the multilayer nanofibrous film fabricated by sequential electrospinning has potential applications in bioactive encapsulation and controlled release.
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