Study of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent

被引:19
作者
Vargas-Campos, Lilia [1 ]
de Dios Figueroa-Cardenas, Juan [1 ]
Tochihuitl-Vazquez, David [1 ]
Ramirez-Bon, Rafael [1 ]
Yanez-Limon, Jose Martin [1 ]
Perez-Robles, Juan Francisco [1 ]
机构
[1] Ctr Invest & Estudios Avanzados Cinvestav, Unidad Queretaro, Queretaro 76230, Qro, Mexico
关键词
Electrospinning; Entanglement concentration; Maltodextrin; Dextrose equivalent; Viscosity; Fourier transform infrared spectroscopy; FIBER FORMATION; STARCH; NANOFIBERS; PULLULAN; POLYMERS;
D O I
10.1016/j.foodhyd.2023.108498
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water solubility, and low viscosity. In this investigation, MD solutions, each containing a different dextrose equivalent (DE) value of 18, 10, and 4, were studied in an ethanol/water solvent system for the manufacture of fibers, and their rheological properties and electrospinnability were evaluated. The viscosity data from the solutions indicated that the entanglement concentration (Ce) was higher in the MD solution with the highest DE value, with a value of 40.02% (w/v). As the concentration of MD in the electrospinning solutions increased, the transition of the beads to a beads-fibers mixture and finally to fibers was observed, this behavior being more notable in MD18. To obtain well-formed MD fibers, the optimum concentrations of MD18 and MD10 were found to be 1.30 and 1.22 times the Ce, respectively. Smooth, continuous fibers without beads and diameters of 627.52 +/- 146.12 nm and 748.20 +/- 256.48 nm, respectively, were produced, while in the MD solution with DE 4, a cluster of short fibers with a diameter of 620.23 +/- 167.09 nm was observed. The electrical conductivity significantly influenced the diameter of the fibers, and it was apparent that as the concentration of MD increased, the solution's electrical conductivity decreased. Electrospun MD fibers were characterized using scanning electron microscopy, Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry. This study provides a means of producing MD fibers for use in food applications as vehicles for bioactive compounds.
引用
收藏
页数:10
相关论文
共 39 条
  • [1] Recent advances in electrospinning of nanofibers from bio-based carbohydrate polymers and their applications
    Angel, Nicole
    Li, Songnan
    Yan, Feng
    Kong, Lingyan
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022, 120 : 308 - 324
  • [2] [Anonymous], 2003, IRSPEKTROSKOPIE
  • [3] Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions
    Avaltroni, F
    Bouquerand, PE
    Normand, V
    [J]. CARBOHYDRATE POLYMERS, 2004, 58 (03) : 323 - 334
  • [4] Infrared spectroscopy of proteins
    Barth, Andreas
    [J]. BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS, 2007, 1767 (09): : 1073 - 1101
  • [5] Electrospinning: A fascinating fiber fabrication technique
    Bhardwaj, Nandana
    Kundu, Subhas C.
    [J]. BIOTECHNOLOGY ADVANCES, 2010, 28 (03) : 325 - 347
  • [6] Electrospinning and electrospraying techniques: Potential food based applications
    Bhushani, J. Anu
    Anandharamakrishnan, C.
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2014, 38 (01) : 21 - 33
  • [7] Canevarolo S. V., 2020, POLYM SCI, P147, DOI [10.3139/9781569907269.006, DOI 10.3139/9781569907269.006]
  • [8] Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures
    Charpashlo, Esmaeel
    Ghorani, Behrouz
    Mohebbi, Mohebbat
    [J]. FOOD HYDROCOLLOIDS, 2021, 113
  • [9] On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: A review
    Chronakis, IS
    [J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1998, 38 (07) : 599 - 637
  • [10] Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying - A review
    Coelho, Silvia Castro
    Estevinho, Berta Nogueiro
    Rocha, Fernando
    [J]. FOOD CHEMISTRY, 2021, 339