Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol

Authors
Seyedeh Zahra Hoseyni 1
Seid Mahdi Jafari 2
Hoda Shahiri Tabarestani 3
Mohammad Ghorbani 4
Elham Assadpour 5
1 MSc Student of Food Eng, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan, Iran
2 Professor, Department of Food Engineering, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan, Iran
3 Department of Food Chemistry, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan, Iran
4 Associate Profesor, Department of Food Chemistry, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan, Iran
5 Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan, Golestan, Iran
Abstract
In the present study, Azivash leaf gum (Corchorus olitorius L.) was used for the first time with the help of an electroporation technique in the presence of poly-vinyl alcohol as a natural nanofibre. At first, the effect of different concentrations of Azivash gum aqueous solution (2, 2.5 and 3 g / l) with polyvinyl alcohol (P70: G30, P60: G40, P50: G50 and P0: G100) on viscosity and electrical conductivity as the main soluble parameters was studied. The results showed a significant increase in viscosity concentration with gum concentration and volume ratio of polyvinyl alcohol (p <0.01). Regardless of the concentration of Azivash gum, by increasing the ratio of gum to polyvinyl alcohol, the electrical conductivity increased significantly (p <0.05). In the study of shear stress-shear rate of Azivash gum and polyvinyl alcohol solutions, pseudoplastic behavior was confirmed. Investigating the fitting of rheological data with Herschel-Balkly models, power law and casson showed that the Herschel-Balkly model with the highest R2 / RMSE is desirable to describe the flow behavior. The values ​​of the flow index and consistency coefficient were determined by the model. After the electrospining of azivash leaf gum-polyvinyl alcohol in a constant condition (voltages of 18 kV, volumetric flow rate of 0.7 ml/hr and needle distance to a collector plate of 12 cm), by microstructure analysis and based on the morphology of bead-free fibres, the Azivash gum formulation at 2 g / L concentration and the mixing ratio of 70:30 with polyvinyl alcohol was selected as the most suitable formulation with a mean nanofiber diameter of 90 nm. Based on FTIR resulrs, addition of gum to polyvinyl alcohol caused an increase in peak intensity due to carbonyl and hydroxyl groups glycosidic vibrations. Also, the thermal stability of the gum nanofibers of Azivash improved in the presence of polyvinyl alcohol.
Keywords
Electrospinig
Nanofiber
Azivash plant (Corchorus olitorius L) Gum
Viscosity
Electrical conductivity

Subjects

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Journal of food science and technology(Iran)
Volume 16, Issue 87
May 2019
Pages 369-384