A Brief Review on the Electrohydrodynamic Techniques Used to Build Antioxidant Delivery Systems from Natural Sources
Abstract
:1. Introduction
2. Challenges of Microencapsulation by Electrohydrodynamic Techniques
2.1. Main Applications Fields
2.1.1. Food
2.1.2. Nutraceuticals
2.1.3. Drug Delivery
2.1.4. Wound Dressing
2.1.5. Tissue Engineering
2.1.6. Enzyme Immobilization
2.2. Natural Biocompounds
2.2.1. Importance of Natural Antioxidants
2.2.2. Extracts of Plants
Extract of Plant/Antioxidant | Encapsulation Agent | Processing Parameters | Encapsulation Efficiency, % | Structures Average Size, µm | Application | Reference |
---|---|---|---|---|---|---|
Antocyanin | CS/gelatin | 0.3 mL/h, 10 cm, 13 kV | 40–60 | micro/nanopheres | food products | [76] |
Carvacrol | zein | 1 mL/h, 20 cm, | 0.54–0.65 fibres | active packaging | [77] | |
PLA | 15 kV | 1.82–2.27 fibres | ||||
potato starch | 0.6 mL/h, 20 cm, −3 and 25 cm | 0.07–0.10 fibres | [78] | |||
D-limonene | PVA | 0.2 mL/h, 2 cm, 18 kV | 1.75–2.84 fibers | [79] | ||
Curcumin | PLA | 15 cm, 24 kV | 0.33–0.39 fibres | wound dressing | [80] | |
gliadin | 0.5 mL/h, 10 cm, 15 kV | 81–85 | 0.38–0.41 fibres | food | [81] | |
Ferulic acid | gliadin | 1 mL/h, 10 cm, 18 kV | 94–97 | 0.27 | active packaging | [82] |
Quercetin | zein | 1 mL/h, 10 cm, 15 kV | 0.75 nanofiber | food packaging, pharmaceutical healthcare | [83] | |
PCL | 0.6 mL/h, 8–10 cm, 16 kV | 94 | 0.10 fibres | wound healing | [84] | |
Gallic acid | lentil flour/PEO | 0.6 mL/h, 30 cm, 15 kV | 62.2 | 0.31 fibres | active packaging material | [85] |
cellulose acetate | 1 mL/h; 15 cm; 15, 18, 21 kV | 0.30–0.79 fibres | wound dressing | [86] | ||
Ginger | soy protein, PEO, zein | 1 mL/h, 15 cm, 24 kV | 0.21–0.63 | food packaging | [87] | |
Green tea | PVP | 0.5 mL/h, 10 cm, 12.5 kV | 0.34–0.39 fibres | oral products | [88] | |
Tea tree oil | PEO | 0.6 mL/h, 15 cm, 19–25 kV | 73.2 | (nanofibers) | antibacterial packaging | [89] |
Cinnamaldehyde essential oil | zein | 0.3 mL/h, 12 cm, 13–15 kV | 0.15–0.22 fibers | antibacterial package | [90] | |
Oregano essential oil rosemary extract green tea extract | PHBV | 4 mL/h, 20 cm, 38 kV | 0.80 fibres | biopackaging | [91] | |
Peppermint + chamomile essential oils | gelatin | 0.3 mL/h, 10 cm, 15 kV | 0.33–0.46 fibres | edible packaging | [92] | |
Thyme essential oil | gelatin | 0.4 mL/h, 15 cm, 20 kV | 0.21 fibers | active packaging | [93] | |
Propolis | Polycaprolactone (PCL) Nonwovens Containing Chitosan | 50 mm/s, 18 cm, 80 kV | fibres | active packaging | [75] | |
Chrysin | PCL/PEG | 2 mL/h, 20 cm, 18–22 kV | 0.25–0.75 fibres | wound healing | [94] | |
Chilto | zein | 0.15 mL/h, 10 cm, 11 kV | 90 | 0.06–0.27 fibers | food packaging | [95] |
Açai fruit | zein | 0.4 mL/h, 10 cm, 13 kV | 72.1 | 0.92 | processed foods | [22] |
Microalgal phenolic compounds | CS/PEO | 300 μL/h, 10 cm, 20 kV | 0.21 fibers | active packaging | [96] | |
Tea polyphenols | pullulan-carboxymethylcellulose sodium | 0.36–0.6 mL/h, 15 cm, 19–21 kV | - | 0.13 nanofibres | fruit preservation | [97] |
PLA | 20 mL/h, 15 cm, 20 kV | 0.49 fibres | food packaging | [23] |
2.2.3. Polyphenols
3. Relevant Physico-Chemical Analysis of Microstructures Containing Bioactive Compounds
- -
- Size, morphology/shape, and colour are the main physical properties that should be considered in the development of the polymeric microsystems. Transmission electron microscopy (TEM) and scanning electron microscopy (SEM) are methods that have been studied to observe the morphology and estimate the size of the structures. Differential scanning calorimetry (DSC) and thermogravimetric analyses (TGA) are important methods to understand the morphology of the formulated structures. In a packaging study, the behaviour of the structures can be evaluated by these techniques.
- -
- Encapsulation efficiency is the main system characteristic to determine the compound loaded/incorporated into the microstructures. Several reports suggested the essential methods for quantifying the encapsulation efficiency: high-performance liquid chromatography (HPLC) and UV-vis spectroscopy.
- -
- -
- Storage Stability—The effect of environmental conditions such as temperature, oxygen, and air have an influence on the structures. For this reason, the systems must be studied in these conditions. The stability of the compounds incorporated into the electrospinning/electrosprayed structures could be evaluated and compared with the systems alone.
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- Bioavailability of Biocompounds—In vitro/In vivo bioavailability of the compounds is achieved in order to simulate the compound’s effect on the system against specific conditions, such as a simulated gastrointestinal tract.
- -
4. Concluding Remarks and Future Trends
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Advantages | Disadvantages |
---|---|
Non-use of heat | Low production rate |
Versatile and simple process | Expensive industrial installation |
High surface-area-to-volume ratio (production of very thin fibers to the order of few nanometers with large surface areas) | Limitations in the selection of the encapsulating agents (polymers) used considering the viscosity and conductivity |
High porosity | Toxicity of the residual solvent used |
High encapsulation efficiency | High operating voltage |
Stability of the microstructures | |
Low-cost process | |
Easy scale-up | |
Microstructures with a wide range of applications |
Antioxidant | Encapsulation Agent | Processing Parameters | Encapsulation Efficiency, % | Structures Average Size, µm | Application | Reference |
---|---|---|---|---|---|---|
Epigallocatechin gallate (EGCG) | Zein | 0.15 mL/h, 10 cm, 13 kV | 80 | 0.30 microparticles | food-grade materials | [61] |
α-linolenic acid (ALA) | gelatin | 0.15 mL/h, 10 cm, 18 kV | 100 | 0.80 microparticles | ||
ß-carotene | whey protein | 0.5 mL/h, 12 cm, 20 kV | - | 0.27 nanocapsules | food packaging | [63] |
α-tocopherol | PCL | 0.18 mL/min, 15 cm, 15 kV | 6.0 fibres | [58] | ||
Grape seed extract | PLA/PEO | 1 mL/h, 9 cm, 17 kV | 90 | 0.30 fibres | wound dressing | [62] |
Rosemary (Rosmarinus officinalis) polyphenols | PVA | 2.2 mL/h, 20 cm, 30 kV | 0.22 fibres | active packaging | [64] |
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Coelho, S.C.; Estevinho, B.N. A Brief Review on the Electrohydrodynamic Techniques Used to Build Antioxidant Delivery Systems from Natural Sources. Molecules 2023, 28, 3592. https://doi.org/10.3390/molecules28083592
Coelho SC, Estevinho BN. A Brief Review on the Electrohydrodynamic Techniques Used to Build Antioxidant Delivery Systems from Natural Sources. Molecules. 2023; 28(8):3592. https://doi.org/10.3390/molecules28083592
Chicago/Turabian StyleCoelho, Sílvia Castro, and Berta Nogueiro Estevinho. 2023. "A Brief Review on the Electrohydrodynamic Techniques Used to Build Antioxidant Delivery Systems from Natural Sources" Molecules 28, no. 8: 3592. https://doi.org/10.3390/molecules28083592