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Nano/Micro-Formulations of Keratin in Biocomposites, Wound Healing and Drug Delivery Systems; Recent Advances in Biomedical Applications Publisher



Sharma S1 ; Rostamabadi H2 ; Gupta S1 ; Kumar Nadda A3 ; Kharazmi MS4 ; Jafari SM5, 6, 7
Authors
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Authors Affiliations
  1. 1. University Institute of Biotechnology, Chandigarh University, Punjab, Mohali, 140413), India
  2. 2. Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, 81746-73461, Iran
  3. 3. Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan, 173 234, India
  4. 4. Faculty of Medicine, University of California, Riverside, 92679, CA, United States
  5. 5. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
  6. 6. Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense, E-32004, Spain
  7. 7. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China

Source: European Polymer Journal Published:2022


Abstract

Keratin, a bio-sourced polymer of high sulfur content, reckons as the major component of the feather, hair, hooves, horns, and wool. Keratin-based formulations (KFs) have drawn great academic interest due to their intrinsic biofunctionality and high biocompatibility. KFs have been widely utilized in different fields, e. g., drug delivery, wound healing, tissue engineering, etc. Besides pure KFs, the blend systems of keratin and other (bio)polymers, as novel keratinous formulations, have started to trigger great interest, in recent years. In this study, an overview of the structure, features, extraction methods, and recent advances related to the application of KFs for various areas is provided. Furthermore, an overview of different KFs (e. g., 3-D scaffolds, films, fibers, and even hydrogels) and keratin blended with natural/synthetic polymers are discussed. © 2022 Elsevier Ltd
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