ArticlePolymers2022
Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities.
Article in Polymers, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
5 citing papers in PubMed, 16 citations in OpenAlex.
- A Comprehensive Review on Food-Grade Electrospinning of Natural Biopolymers for Cultivated Meat Applications.Foods (Basel, Switzerland) · 2026Review
- Modified Tuber Starches as Sustainable Biopolymers for the Encapsulating Bioactive Compounds: A Comprehensive Review.Polymers · 2025Review
- Vitamin E Microencapsulation via Electrohydrodynamic Techniques for Potential Use in Skin Care and Dermatological Applications.Molecules (Basel, Switzerland) · 2025Article
- Valorization of Agricultural By-Products (Foods (Basel, Switzerland) · 2024Article
- Co-Encapsulation of Epigallocatechin-3-Gallate and Vitamin B12 in Zein Microstructures by Electrospinning/Electrospraying Technique.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
The food industry has been expanding, and new vectors to entrap vitamins have been constantly investigated, aiming at versatile systems with good physico-chemical characteristics, low-cost production, high stability and the efficient release of active ingredients. The vitamin B9 (folic acid or folate) is essential for the healthy functioning of a variety of physiological processes in humans and is beneficial in preventing a range of disorders. In this study, two approaches were developed to encapsulate vitamin B9. Zein and the combination of modified starch with two plasticizers were the selected encapsulating agents to produce microstructures via the electrospinning technique. The objective was to improve the stability and the B9 antioxidant capacity in the final formulations. The work strategy was to avoid limitations such as low bioavailability, stability and thermosensitivity. The microstructures were fabricated and the morphology and shape were assessed by scanning electron microscopy. The B9 release profiles of modified starch and zein microstructures were analyzed in simulated gastric fluid at 37 °C, and in deionized water and ethanol at room temperature. The B9 encapsulation efficiency and the stability of the systems were also studied. The ABTS assay was assessed and the antioxidant activity of the produced microstructures was evaluated. The physico-chemical characterization of loaded B9 in the microstructures was achieved. High encapsulation efficiency values were achieved for the 1% B9 loaded in 12%
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Registered trials
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