Electrospining Machine: Electrospinning-based sensing technology: opportunities for food applications

Views: 467 Author: Nanofiberlabs Publish Time: 2024-12-03 Origin: food applications

Background

 

Lithium-ion batteries (LIBs) (Table A1: all acronyms and their explanations) have the advantages of high energy density, long cycle life, and no memory effect, so they have been widely used in portable electronic products, new energy vehicles, civil airplanes, and other fields. In addition, as a new type of energy source, lithium-ion batteries also help alleviate the environmental pollution and energy crisis caused by the depletion of traditional energy sources, and realize the goal of carbon neutrality.

 

The main point of this paper

 

 

Corneal transplantation needs:

 

Global scarcity of corneal donations and urgent need to develop CEC transplantation methods.

 

Available transplantation methods:

 

Direct injection of CECs: requires no additional material and reduces immune response, but not yet widely used clinically.

Carrier-on-carrier transplantation of lamellae: mimics the DMEK procedure, but new carrier materials need to be developed.

 

Ideal carrier properties:

 

Thin and flexible for ease of surgical manipulation.

Porous for cell penetration.

Has mechanical properties suitable for surgery.

Transparent, does not interfere with vision.

 

Electrospinning technology advantages:

 

Manufacture highly permeable films suitable for tissue engineering.

Used for wound healing, vascular grafts and cardiac tissue engineering.

 

DMEK Surgical Profile:

 

Desmidt's membrane and endothelial cells are rolled into a cylinder and injected into the anterior chamber through a small incision.

 

Electrospinning Carrier Development:

 

Gelatin solution was used to electrospin into nanofiber membranes that mimic Descemet's membrane.

Gelatin is highly biocompatible and suitable for electrospinning.

 

Research Objective:

 

Reduce the use of synthetic polymers and organic solvents to reduce toxicity and immune response.

Exploring the use of electrospun gel nanofiber membranes as CEC graft carriers

 

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Electrospinning for food analysis and sensing: progress, challenges and prospects

 


The need for integrated biosensors:

 

Integrated biosensors offer a unique opportunity for accurate and selective detection by detecting molecules at the cellular level.

 

Biosensor Challenges:

 

Facing challenges such as sample preparation complexity, analyte extraction, bioprobe identification, signal conversion, safety risks and signal analysis.

 

Advantages of electrospinning technology:

 

Simple to operate, low cost, versatile and suitable for large-scale production, combining with biosensing technology brings new prospects for food analysis.

 

Application examples of electrospinning technology:

 

Electrospun nanofiber membranes incorporating gold/silver nanoclusters enable rapid visual detection of Cu2+ and Hg2+ ions.

Electrospun polyacrylonitrile (PAN)/agar/silver nanoparticle composite membranes for preconcentration and extraction of heavy metal ions from food samples.

 

Challenges in the agri-food industry:

 

Maintaining food quality and safety is a major challenge that requires advanced sensing technologies.

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Summarize

 

Electrospinning is a promising technology for sensor development and rapid detection in the food industry. It has a wide range of applications, including the detection of foodborne pathogens, toxins, heavy metals, antibiotics, freshness indicators, food components and pesticide residues. By functionalizing electrospun fibers with specific molecules or receptors, they can selectively bind to analytes for sensitive and selective detection. The high surface area to volume ratio of the fibers improves sensitivity, while the versatility of material choices allows tailored properties such as stability and selectivity. Electrospinning sensors detect pesticide residues and toxins to ensure food safety. They also recognize specific food components such as sugars, proteins and lipids for nutritional analysis and ingredient identification.


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