Sustainable nanofiber synthesis from corn protein meal for enhanced vitamin E and curcumin nutrient delivery in food systems

Abstract

Corn protein meal (corn gluten meal) is a byproduct of the cornstarch industry, and it has low solubility and low bioavailability. In the present study, nanofibers (NFs) were synthesized by electrospinning technique from the corn protein meal (CPM) with the necessary daily percentages of vitamin E and curcumin, to serve as a nutrient delivery vehicle for food systems. Thereafter, the physicochemical properties of developed nanofibers were characterized by SEM, FTIR, UV, and TGA, and their encapsulation efficiency, zeta potential, and size were studied. According to findings, with the incorporation of vitamin E, NFs are much thinner and more uniform in comparison to other combinations. It was also observed that corn protein meal NFs can encapsulate vitamin E and curcumin. This study validates the successful preparation of CPM NFs incorporating vitamin E and curcumin. These nanofibers have the potential to be used as a nutrient delivery vehicle for the food industry at a commercial scale.