تولید نانوالیاف معطر استات سلولز حاوی وانیل به روش الکتروریسی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار، گروه نانو فناوری مواد غذایی ، موسسه پژوهشی علوم و صنایع غذایی، مشهد

2 دانشجوی دکتری، موسسه پژوهشی علوم و صنایع غذایی، مشهد

چکیده

در پژوهش حاضر، نانوالیاف استات سلولز حاوی وانیل، جهت معرفی به عنوان پوشش کاغذهای معطر جهت بسته بندی موادغذایی تولید شد. محلول استات سلولز در غلظت های 10، 12 و 14 درصد تهیه و نانوالیاف آن با استفاده از روش الکتروریسی تولید گردیدند. با بررسی تصاویر میکروسکوپ الکترونی (SEM) و اندازه گیری قطر نانوالیاف، غلظت 12 درصد به عنوان غلظت بهینه انتخاب شد. به محلول بهینه استات سلولز، به میزان 1 درصد وزنی الیاف، پودر وانیل اضافه شد و الکترواسپانهای معطر استات سلولز تولید گردیدند. در مرحله بعد، آزمون های FTIR و تعیین میزان ترواش وانیل از الکترواسپانهای معطر وانیلی در آب مقطر انجام گرفت. نتایج نشان داد که وانیل درون نانوالیاف به دام افتاده و راندمان ریزپوشانی آن درون نانوالیاف تولید شده به میزان 85 درصد می باشد. همچنین بررسی اثر قطر نانوالیاف بر سینتیک رهایش وانیل در محیط با استفاده از مدل شبه درجه دو نشان داد با افزایش قطر الیاف، از میزان رهایش وانیل به طور مشخصی کاسته می شود.

چکیده تصویری

تولید نانوالیاف معطر استات سلولز حاوی وانیل به روش الکتروریسی

تازه های تحقیق

  • شرایط بهینه فرایند الکتروریسی جهت پوشش‌دهی وانیل درون نانوالیاف سلولز استات تعیین شد.
  • بارگذاری وانیل تغییری در قطر نانوالیاف الکتروریسی شده ایجاد نکرد.
  • آزمون‌های شیمیایی و حسی، به دام افتادن وانیل درون نانوالیاف را تأیید نمودند.
  • سینتیک رهایش وانیل به‌عنوان تابعی از قطر نانوالیاف بررسی شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Production of Aromatic Cellulose acetate Nanofibers containing Vanilla using Electrospinning Technique

نویسندگان [English]

  • Behrouz Ghorani 1
  • Zahra Aghaei 2
  • Bahareh Emadzadeh 1
1 Assistant Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
2 Ph.D. student of Food Engineering, Research Institute of Food Science and Technology, Mashhad, Iran
چکیده [English]

In this study, the nanofibers containing vanillin are introduced as the aromatic mats for food packaging. The cellulose acetate solutions were prepared at 10, 12, and 14% and the nanofibers were produced by means of the electrospinning method. Evaluation of the scanning electronic microscopic (SEM) images and the nanofibers diameter revealed that the 12% cellulose acetate is the optimized level of biopolymer concentration in the process. In the next step, 1% w/w vanillin was incorporated into the nanofibers and the aromatic acetate cellulose electrospuns were produced. The Fourier transform infrared spectroscopy (FTIR), and the vanillin leaching measurements were performed on the aromatic vanillin electrospuns. The results revealed that the vanillin has been entrapted into the nanofibers and its encapsulation efficiency was 85%. Moreover, the influence of the nanofiber diameter on the vanillin release kinetic using the pseudo- second order showed that increasing the nanofiber diameter dramatically decreases the vanillin release.

کلیدواژه‌ها [English]

  • Nanofibers
  • Vanilla
  • Cellulose acetate
  • Electrospinning
  • Aromatic Packaging
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