Production of Aromatic Cellulose acetate Nanofibers containing Vanilla using Electrospinning Technique

Document Type : Research Article


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


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.

Graphical Abstract

Production of Aromatic Cellulose acetate Nanofibers containing Vanilla using Electrospinning Technique


  • The optimal electrospinning conditions for the encapsulation of vanillin in cellulose acetate nanofibers were determined.
  • Loading of vanillin did not influence the nanofibers diameter.
  • The chemical and sensory evaluations approved the entrapment of vanillin in the nanofibers.
  • The kinetic release of the vanillin as a function of nanofiber diameter was studied.


Main Subjects

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