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Although many papers have been published in recent years regarding the effects of electrospinning (ES) on the properties of legume proteins (LPs), there has been no comprehensive review summarizing these findings, which was the main aim of this paper. Thus, the main purpose of this article was to review the properties of LP fiber-forming solutions as well as LP fibers through different characterization methods. Furthermore, the effect of encapsulating/incorporating different components into the ES solution of various LPs was studied. Cross-linking significantly improves the thermal stability, barrier properties, and insolubility of LP nanofibers. Also, Maillard-induced glycation leads to higher surface tension at the interface of oil-water contact, smaller emulsion droplets, and monomodal distributions. The ES quality of LPs varies depending on the viscosity, electrical conductivity, and surface tension of the protein solution; Specifically, too low and too high viscosity are detrimental due to the formation of beads and delay in Taylor cone formation, respectively; too low or too high conductivity will also cause insufficient jet elongation and significantly reduced jet stability, respectively. Insertion of nanoparticles improves the mechanical and thermal stability of LP nanofibers; however, the extent to which the incorporation meets safety regulations for adoption in food destinations remains a major challenge. [Display omitted] • The properties of legume protein fiber-forming solutions were reviewed. • Recent innovations in the electrospinning of legume proteins were introduced. • The role of electrospun legume proteins fibers in food packaging was explained. • The challenges in the electrospinning of legume proteins were described. [ABSTRACT FROM AUTHOR]

A halochromic sensor of cellulose acetate nanofibres and alizarin as a fish spoilage indicator in real time is described. The colour of this on-packaging sensor changes visually with an increase in the amount of total volatile basic nitrogen (TVB-N) and a rise in the pH value of product. Rainbow trout fillets were kept at refrigerator temperature (4 °C) for 12 days. TVB-N, pH, total viable count (TVC) and colourimetric tests were performed. Results showed that the pH, the TVB-N and the TVC increased with time. No colour changes were observed within 48 h, but after the fourth day, a very light brick colour on the nanosensor was observed. This colour became darker on the sixth day, representing actual pH changes. The colour of sensor tended towards violet on the 12th day; the colourimetric result proved the expected visual colour change in the electrospun nanosensor due to alizarin usage as a halochromic dye. [ABSTRACT FROM AUTHOR]

In this work, hybrid gliadin electrospun fibers containing inclusion complexes of ferulic acid (FA) with hydroxypropyl-beta-cyclodextrins (FA/HP-β-CD-IC) were prepared as a strategy to increase the stability and solubility of the antioxidant FA. Inclusion complex formation between FA and HP-β-CD was confirmed by Fourier transform infrared spectroscopy (FTIR), differential scanning calorimeter (DSC), and X-ray diffraction (XRD). After adjusting the electrospinning conditions, beaded-free fibers of gliadin incorporating FA/HP-β-CD-IC with average fiber diameters ranging from 269.91 ± 73.53 to 271.68 ± 72.76 nm were obtained. Control gliadin fibers containing free FA were also produced for comparison purposes. The incorporation of FA within the cyclodextrin molecules resulted in increased thermal stability of the antioxidant compound. Moreover, formation of the inclusion complexes also enhanced the FA photostability, as after exposing the electrospun fibers to UV light during 60 min, photodegradation of the compound was reduced in more than 30%. Moreover, a slower degradation rate was also observed when compared to the fibers containing the free FA. Results from the release into two food simulants (ethanol 10% and acetic acid 3%) and PBS also demonstrated that the formation of the inclusion complexes successfully resulted in improved solubility, as reflected from the faster and greater release of the compounds in the three assayed media. Moreover, in both types of hybrid fibers, the antioxidant capacity of FA was kept, thus confirming the suitability of electrospinning for the encapsulation of sensitive compounds, giving raise to nanostructures with potential as active packaging structures or delivery systems of use in pharmaceutical or biomedical applications. [ABSTRACT FROM AUTHOR]

There are difficulties with some traditional technologies for biopolymer coating of bioactive-loaded vesicular systems such as spray-drying and freeze-drying; high temperatures during spray drying can damage the loaded sensitive bioactives and freeze-drying is expensive. This is the driver for the adoption of emerging new technologies including electrohydrodynamic processing. In this review, the principles of electrospinning (ES) are briefly summarized and the characteristics of some important plant proteins used as electrospun fibers (EFs) are described with applications as meat analogues. Next, methods for encapsulation of different bioactives through ES techniques via meat analogue proteins are discussed: this is focused on the strength of encapsulation through vesicular systems. Finally, we examine how vesicular embedded EFs can be applied in different fields of antioxidant and antimicrobial food packaging as well as the enhancement of bioaccessibility and protection of loaded bioactives. Embedding liposomes into nanofibers causes better antioxidant and sensory properties as well as substantial reduction of bacterial load when applied as packaging layers; this technology also significantly enhances the photo-stability of bioactives. In addition, double encapsulation improves the long-term release of bioactives and can address the problem of burst release. Niosome-embedded EFs aid the sustained release of herbal bioactives and enhance their antimicrobial activity against Gram-positive/negative bacteria. The niosomes are distributed throughout the nanofibers evenly and are kept intact during ES process. [Display omitted] • Electro-encapsulation of fatty acids reduces their degradation rate. • Encapsulation of antioxidants via electrospinning preserves their antioxidant activity. • Embedding food-liposomes in electrospun fibers causes better sensory properties. • Niosomes immobilized in nanofibers aid the sustained release of herbal bioactives. [ABSTRACT FROM AUTHOR]

In this work, electrospinning and electrospraying techniques were used to encapsulate the sensitive bioactive compounds of a saffron extract (i.e. picrocrocin, safranal, and crocin) using zein as protective matrix. Initially, a dried saffron extract (DSE) was obtained and characterized and was subsequently incorporated within zein solutions prepared at two concentrations (10% w/v for capsules and 20% for fiber development). The greatest encapsulation efficiency was observed for the fiber samples, with retention values for picrocrocin, safranal, and crocin of up to 97, 88, and 97%, respectively. The stability of the free and encapsulated extract when exposed to UV light, different pH (2, 7.4) and temperatures (25, 75 °C) was also studied. The photostability of crocin and safranal was significantly (p < 0.05) increased upon encapsulation. Similarly, while about 98% of the non-encapsulated crocin degraded after 15 h of exposure to acetic acid at 75 °C, only 67.23% of the encapsulated compound was lost under the same conditions. The release profiles of crocin, safranal and picrocrocin from the encapsulation structures were fitted using the Peppas-Sahlin model (R 2 = 0.98), showing that the dominant release mechanism was diffusion. Finally, the encapsulation structures retained their integrity upon contact with water, highlighting their potential use as food packaging coatings. • A saffron extract was produced and encapsulated by electrohydrodynamic processing. • High encapsulation efficiencies (74–97%) were achieved. • Stability of crocin upon UV exposure was significantly increased (p < 0.05). • The release of bioactive components in a food simulant was modeled. • The encapsulation structures kept their integrity upon water contact. [ABSTRACT FROM AUTHOR]