Volume 16, Issue 88 (2019)                   FSCT 2019, 16(88): 303-313 | Back to browse issues page

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Noori Hosseinabadi F, Shahsavari S, Vaziri Yazdi A, Hemmati A. Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process. FSCT 2019; 16 (88) :303-313
URL: http://fsct.modares.ac.ir/article-7-34274-en.html
1- Department of Chemical Engineering, Faculty of Engineering, Science and Research branch, Islamic Azad University, Tehran, Iran
2- Department of Chemical Engineering, Varamin-Pishva branch, Islamic Azad University, Tehran, Iran , sh.shahsavari@srbiau.ac.ir
3- Department of Chemical Engineering, Faculty of Engineering, Science and Research branch, Islamic Azad University, Tehran, Iran
4- Department of Chemical Engineering, Faculty of Engineering Islamic Azad University, Science and Research branch, Tehran, Iran
Abstract:   (4138 Views)
Nowadays the use of natural and biodegradable nanofibers in the packaging industry due to the contamination of non-biodegradable polymers in food packaging is dramatically obvious and electrospinning is one of the easiest ways to produce these nanofibers. In this study, the electrospinning of collagen polymer type I (extracted from the rat-tail) with Beta Cyclodextrin and Nanoclay was investigated and Acetic acid was used as a safe solvent in terms of the environment. After designing the experiments using an experimental design software (Design Expert 7.0), the effects of independent variables such as weight-weight ratio of Beta Cyclodextrin to Collagen (X1), Volume-weight ratio of Nanoclay to Collagen (X2) and solution feed rate (X3) was evaluated on dependent variable, including nanofibers diameter (Y1). Also, electrospinning process was performed with a voltage of 12 Kv and the distance between the needle and the collector 120 mm at ambient temperature and pressure. Nanoclay have been used due to barrier and antimicrobial properties; in addition, Beta cyclodextrin was used for the specificity of the structure that causes hydrophilic and hydrophobic surfaces. Furthermore, to investigate the shape of nanofibers Scanning Electron Microscopy, to investigate the structure Transform Infrared Spectroscopy, to investigate existing elements X-Ray Fluorescence Spectroscopy and to determine thermal resistance Differential scanning calorimetry was applied. The results showed that optimal nanofiber with a average size of 123.01 nm and a flawless structure with a viscosity of 145.33 mpa.s was obtained.
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Subject: Food quality control
Received: 2019/06/27 | Accepted: 2019/06/27 | Published: 2019/06/27

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