ArticleFood chemistry: X2024
Hybrid electrospinning of pullulan and citrus pectin to load astaxanthin: Preparation, characterization, and functional evaluation.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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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Who cites it
2 citing papers in PubMed.
- Fabrication of a quaternary ammonium chitosan/pomelo peel extract nanocarrier system for tea polyphenol delivery: characterization, stability, digestibility, and release properties.Food chemistry: X · 2026Article
- Botanical Nanofiber Wound Dressing Loaded withPharmaceutics · 2025Article
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Authors and funding
7 authors.
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Abstract
Pullulan (PUL) is a widely used agent for electrospinning. However, nanofibers electrospun solely from PUL exhibit a highly hydrophilic nature and a bead-like structure. In this study, 1-5 wt% citrus pectin (CP) was introduced to construct a hybrid electrospinning system to investigate the effects of CP concentration on the properties of the electrospun nanofibers. The results reveal that the bead-like structure, rigidity, and hydrophobicity of the nanofibers underwent significant improvements following the introduction of CP. Furthermore, to demonstrate the protective effect of the nanofiber on astaxanthin, 0.1 wt% astaxanthin was encapsulated in the hybrid electrospinning system containing 5 wt% CP. The results show that after encapsulating astaxanthin, the rigidity of the nanofiber further increased, with a tensile strength of 12.5 MPa and a break elongation of 2.9 %. Additionally, the nanofiber system demonstrates excellent protection of the antioxidant activity of astaxanthin under UV exposure compared to free astaxanthin.
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