Preparation and numerical simulation of food gum electrospun nanofibers

The preparation of nanofibers by electrospinning of food gum has been a challenge. Here, we reported a strategy for preparing narrow nanofibers by reducing the surface tension and enhancing the conductivity of “low concentration and high viscosity” food gum solution. The addition of cetyl trimethyl...

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Bibliographic Details
Published in:Journal of food engineering 2023-03, Vol.341, p.111352, Article 111352
Main Authors: Zhang, Yihang, Guo, Jing, Guan, Fucheng, Tian, Jun, Li, Zheng, Zhang, Sen, Zhao, Miao
Format: Article
Language:English
Subjects:
alginates
cetyltrimethylammonium bromide
Diameter model
electron microscopy
evaporation rate
Evaporation volume ratio
Gleditsia sinensis
guar gum
kinetics
Low-concentration and high-viscosity solution
mathematical models
nanofibers
Narrow nanofiber
propylene glycol
shrinkage
solvents
surface tension
viscosity
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Summary:The preparation of nanofibers by electrospinning of food gum has been a challenge. Here, we reported a strategy for preparing narrow nanofibers by reducing the surface tension and enhancing the conductivity of “low concentration and high viscosity” food gum solution. The addition of cetyl trimethyl ammonium bromide (CTAB) improved the spinnability of guar gum (GG), propylene glycol alginate (PGA), and Gleditsia Sinensis lam gum (GSLG) solutions, allowing them to form Taylor cones during electrospinning, while volume shrinkage was activated with a higher solvent evaporation rate to reduce fiber diameter. Besides, based on fiber diameter, solution properties, and electrospinning setting, we proposed a kinetic model of fiber diameter. Scanning electron microscopy (SEM) showed that the average diameters of the fibers were 110, 90, and 100 nm for GG/CTAB, PGA/CTAB, and GSLG/CTAB, respectively. Correspondingly, the theoretical diameters of the kinetic models were 117.4, 102.4, and 109.6 nm, respectively, verifying the accuracy of the kinetic model. •Low-concentration and high-viscosity solution was key to preparing narrow nanofibers.•Kinetic mode of fiber diameter was obtained via evaporation volume ratio.•The spinnability of food gum solutions was improved by adding surfactant.•The spinnability was proved by Taylor cone simulations with experimental phenomenon.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2022.111352