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Application and Development of Electrospun Nanofibers as an Efficient Platform for the Delivery of Anthocyanin Compounds in the Food Industry

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A Correction to this article was published on 20 November 2023

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Abstract

Anthocyanins, a type of phenolic compound, are found in plants. They are high-value food and pharmaceutical ingredients with improved health benefits and biological functions. However, there are certain drawbacks to using anthocyanins in the food and pharmaceutical industries, such as low stability and vulnerability to severe environmental conditions such as light, pH, temperature, and oxygen which could have a significant impact on the health-promoting properties. Encapsulation is one of the most preferred processing methods since it helps preserve the health benefits of anthocyanin. Choosing an appropriate strategy entails consideration of processing parameters, equipment availability, and application aims. Electrospun nanofibers were used as a novel platform for anthocyanin encapsulation. Because of their superior properties, they can improve the encapsulation efficiency, bioactivity, and bioaccessibility of anthocyanin. The current review examines the chemical structure of anthocyanin and the principles and advantages of electrospinning as an encapsulating method in depth. Finally, the current limitations and opportunities for advancing electrospinning in food packaging and medicine delivery are explored.

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Funding

This work was supported by the Shahid Beheshti University of Medical Sciences [grant number 43005519–1].

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  1. Masoud Aman Mohammadi and Adel Mirza Alizadeh have equal contribution as co-first author.

Authors and Affiliations

  1. Department of Food Technology, Faculty of Nutrition Science and Food Technology, Nutritional, and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Masoud Aman Mohammadi, Mansoureh Mohammadi & Seyede Marzieh Hosseini

  2. Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran

    Adel Mirza Alizadeh

  3. Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran

    Adel Mirza Alizadeh

  4. Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

    Esmaeel Mirzakhani

  5. Department of Food Science and Technology, Faculty of Agriculture, Saba Institute of Higher Education, Urmia, Iran

    Sima Sabouri

  6. Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran

    Hadi Pourjafar

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M.A.M., A.M.A., M.M., E.M., S.S., H.P., and S.M.H. contributed to the preparation of the manuscript. M.A.M. and A.M.A. also prepared the figure and table. This manuscript was supervised by H.P. and S.M.H. All authors reviewed the final manuscript.

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Aman Mohammadi, M., Mirza Alizadeh, A., Mohammadi, M. et al. Application and Development of Electrospun Nanofibers as an Efficient Platform for the Delivery of Anthocyanin Compounds in the Food Industry. Food Bioprocess Technol (2023). https://doi.org/10.1007/s11947-023-03251-6

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