Effect of parameters on fiber diameters and the morphology of hybrid electrospun cellulose acetate/chitosan/poly (ethylene oxide) nanofibers
The mixture of cellulose acetate (CA), and poly (ethylene oxide) was electrospun into Nanofibrous webs using an acetic acid solution. The impact of cellulose acetate (CA)/ polyethylene oxide (PEO) ratio (1, 1.5, 2 wt %), sodium dodecyl sulfate (SDS) (0, 1.5, 3%, w/w) and ammonium oxalate (3%, w/w) on the diameter, tensile strength, elongation and porosity (PO) of the Electrospun Nano-fibers (ENFs) were enhanced applying response surface methodology-central composite rotatable design (RSM-CCRD). The ENFs were formed of non-woven fibers with a maximum diameter of 163 nm. Second-order polynomial models with high R2 values (0.86–0.97) were developed using Cubic analysis. The outcome revealed that the ENFs morphology and diameter were noticeably affected by CA, PEO, and SDS. The overall optimum condition was identified to be at the compounded level of CA to PEO ratio of 2 wt % and SDS content of 3% (w/v). At the best point, diameter, surface tension, elongation, and porosity of the fabricated electrospun nanofibers (ENFs) were 99 nm, 0.017 N/mm2, 5 mm and 17.54 respectively. The most fabricated ENFs were uniform and bead-free with high active sites and mechanical strength, which could be used in different fields.
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nano encapsulation of curcumin in mung bean protein isolate-maltodextrin conjugate, estimation of physicochemical and release properties
Somayeh Aziznia, Gholamreza Askari*, , Maryam Salami
Food Science and Technology, -
Production and evaluation of color, texture, functional and sensory characteristics of gluten-free enzyme modified Fermi pasta
Armin Ghassemi, Zahra Emam-Djomeh *, Peyman Mahasti Shotorbani, Mohammad Jouki, Homa Behmadi
Electronic Journal of Food Processing and Preservation,