Advertisement

Food Biophysics

, Volume 14, Issue 4, pp 446–455 | Cite as

Electrospun Ultrafine Fibers from Black Bean Protein Concentrates and Polyvinyl Alcohol

  • Shanise Lisie Mello El Halal
  • Laura Martins FonsecaEmail author
  • Jarine Amaral do Evangelho
  • Graziella Pinheiro Bruni
  • Helen Cristina dos Santos Hackbart
  • Elessandra da Rosa Zavareze
  • Alvaro Renato Guerra Dias
ORIGINAL ARTICLE

Abstract

In this study, ultrafine fibers were produced from black bean protein concentrates (BPCs) and polyvinyl alcohol (PVA) by electrospinning. The BPC was denatured under acidic (pH 2) or basic (pH 11) conditions. Polymer solutions containing different PVA concentrations (11% or 21%, w/v) and different BPC: PVA ratios (50:50 or 75:25, v/v) were used for fiber production. The electrical conductivity and rheological properties of the fiber-forming solutions were evaluated, as well as the morphology, size distribution, infrared spectrum, and thermal properties of the electrospun fibers. The fibers showed a homogeneous morphology and diameters ranging from 115 to 541 nm. Fibers from the solution containing BPC denatured at pH 11, 11% PVA, and 75:25 (v/v) BPC: PVA presented the lowest diameter, and those from BPC denatured at pH 2 had less beads than the fibers obtained from BPC denatured at pH 11. The solution formulation affected the thermal properties of the fibers, with weight loss increases ranging from 39.0% to 60.9%. The polymeric solutions containing PVA and BPC (whether denatured under basic or acidic conditions) resulted in ultrafine electrospun fibers with highly favorable characteristics that could potentially be used for the encapsulation of bioactive compounds and food applications.

Keywords

Electrospinning Black bean Denaturation Morphology 

Notes

Acknowledgements

We would like to thank Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (FAPERGS), and Centro de Microscopia Eletrônica do Sul (CEME-SUL) from Universidade Federal do Rio Grande (FURG). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001.

Supplementary material

11483_2019_9594_MOESM1_ESM.pdf (347 kb)
ESM 1 (PDF 347 kb)

References

  1. 1.
    FAO, in Italy: FAO Corporate Document Repository. Cereals, pulses, legumes and vegetable proteins. CODEX alimentarius (2007), pp. 1–96Google Scholar
  2. 2.
    J.A. Evangelho, N.L. Vanier, V.Z. Pinto, J.J.D. Berrios, A.R.G. Dias, E.R. Zavareze, Food Chem. 214, 460–467 (2017)CrossRefGoogle Scholar
  3. 3.
    D. Cho, A.N. Netravali, Y. Lak, Polym. Degrad. Stab. 97(5), 747–754 (2012)CrossRefGoogle Scholar
  4. 4.
    S. Wang, M.F. Marcone, S. Barbut, L. Lim, Food Res. Int. 52(2), 467–472 (2013)CrossRefGoogle Scholar
  5. 5.
    S. Tansaz, L. Liverani, L. Vester, A.R. Boccaccini, Mater. Lett. 199, 143–146 (2017)CrossRefGoogle Scholar
  6. 6.
    A. Baji, Y.W. Mai, S.C. Wong, M. Abtahi, P. Chen, Compos. Sci. Technol. 70(5), 703–718 (2010)CrossRefGoogle Scholar
  7. 7.
    A. Haider, S. Haider, I. Kang, Arab. J. Chem. 15, 1878–5352 (2015)Google Scholar
  8. 8.
    G. Liu, Z. Gu, Y. Hong, L. Cheng, C. Li, J. Control. Release 252, 95–107 (2017)CrossRefGoogle Scholar
  9. 9.
    J.A. Bhushani, C. Anandharamakrishnan, Trends Food Sci. Technol. 38(1), 21–33 (2014)CrossRefGoogle Scholar
  10. 10.
    M.D.A. Porto, J.P. Santos, H. Hackbart, G.P. Bruni, L.M. Fonseca, E.R. Zavareze, A.R.G. Dias, Int J Biol Macromol 126, 834–841 (2019)CrossRefGoogle Scholar
  11. 11.
    L.M. Fonseca, J.P. Oliveira, P.D. Oliveira, E.R. Zavareze, A.R.G. Dias, L.-T. Lim, Food Res. Int. 116, 1318–1326 (2019)CrossRefGoogle Scholar
  12. 12.
    Y. P. Neo, S. Ray, J. Jin, M. Gizdavic-Nikolaidis, M. K. Nieuwoudt, D. Liu, , S. Y. Quek. Food Chem., 136 , 1013–1021, (2013), 2CrossRefGoogle Scholar
  13. 13.
    H. Wang, W. Wang, S. Jiang, S. Jiang, L. Zhai, Q. Jiang, Iran. Polym. J. 20, 551–558 (2011)Google Scholar
  14. 14.
    P. Wen, D.H. Zhu, H. Wu, M.H.Z.Y.R. Jing, S.Y. Han, Food Control 59, 366–376 (2016)CrossRefGoogle Scholar
  15. 15.
    V.P. Romani, A.V. Machado, B.D. Olsen, V.G. Martins, Food Hydrocoll. 74, 307–314 (2018)CrossRefGoogle Scholar
  16. 16.
    M.B. Barać, S.P. Pešić, A.Ž. Stanojević, S.B. Kostić, Čabrilo, Acta Period Technol 46, 1–18 (2015)CrossRefGoogle Scholar
  17. 17.
    A. López-Rubio, J.M. Lagaron, Innov. Food Sci. Emerg. Technol. 13, 200–206 (2012)CrossRefGoogle Scholar
  18. 18.
    A.-C. Vega-Lugo, L.-T. Lim, J. Biobased Mater. Bioenergy 2(3), 223–230 (2008)CrossRefGoogle Scholar
  19. 19.
    F.T. Silva, K.F. Cunha, L.M. Fonseca, M.D. Antunes, S.L.M. Halal, A.M. Fiorentini, E.R. Zavareze, A.R.G. Dias, Int. J. Biol. Macromol. 118(Pt A), 107–115 (2018)CrossRefGoogle Scholar
  20. 20.
    J. Carrasco-Castilla, A. J. Hernández-Álvarez, C. Jiménez-Martínez, C. Jacinto-Hernández, , M. Alaiz, J. Girón-Calle, , J. Vioque, G. Dávila-Ortiz. Food Chem., 135, 1789–1795, (2012), 3CrossRefGoogle Scholar
  21. 21.
    E. Shanesazzadeh, M. Kadivar, M. Fathi, Int. J. Biol. Macromol. 119, 1–7 (2018)CrossRefGoogle Scholar
  22. 22.
    I.B. Ghoran, N. Tucker, Food Hydrocoll. 51, 227–240 (2015)CrossRefGoogle Scholar
  23. 23.
    R. C. Chandan, C. H. White, A. Kilara, Y. H. Hui. (London: Blackwell Publishing Ltd, 2006). p. 364Google Scholar
  24. 24.
    Z.M. Huang, Y.Z. Zhang, M. Kotaki, S. Ramakrishna, Compos. Sci. Technol. 63(15), 2223–2253 (2003)CrossRefGoogle Scholar
  25. 25.
    N. Bhardwaj, S.C. Kundu, Biotechnol. Adv. 28(3), 325–347 (2010)CrossRefGoogle Scholar
  26. 26.
    S. Ramakrishna, K. Fujihara, W.E. Teo, T.C. Lim, Z. Ma, 5. ed (World Scientific, Cingapura, 2005)Google Scholar
  27. 27.
    C. Drosou, M. Krokida, C.G. Biliaderis, Food Hydrocoll. 77, 726–735 (2018)CrossRefGoogle Scholar
  28. 28.
    Q. Fang, M. Zhu, S. Yu, G. Sui, X. Yang, Mater. Sci. Eng. B 214, 1–10 (2016)CrossRefGoogle Scholar
  29. 29.
    R. Wongkanya, P. Chuysinuan, C. Pengsuk, J. Sci. Adv. Mater. Devices 2(3), 309–316 (2017)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Shanise Lisie Mello El Halal
    • 1
  • Laura Martins Fonseca
    • 1
    Email author
  • Jarine Amaral do Evangelho
    • 1
  • Graziella Pinheiro Bruni
    • 1
  • Helen Cristina dos Santos Hackbart
    • 1
  • Elessandra da Rosa Zavareze
    • 1
  • Alvaro Renato Guerra Dias
    • 1
  1. 1.Department of Food Science and Technology, Faculty of Agronomy “Eliseu Maciel”Federal University of PelotasCapão do LeãoBrazil

Personalised recommendations