Study of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent
Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water solubility, and low viscosity. In this investigation, MD solutions, each containing a different dextrose equivalent (DE) value of 18, 10, and 4, were studied in an ethanol/water solvent system for the man...
Gespeichert in:
Veröffentlicht in: | Food hydrocolloids 2023-05, Vol.139, p.108498, Article 108498 |
---|---|
Hauptverfasser: | , , , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | |
---|---|
container_issue | |
container_start_page | 108498 |
container_title | Food hydrocolloids |
container_volume | 139 |
creator | Vargas-Campos, Lilia Figueroa-Cárdenas, Juan de Dios Tochihuitl-Vázquez, David Ramírez-Bon, Rafael Yáñez-Limón, José Martín Pérez-Robles, Juan Francisco |
description | Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water solubility, and low viscosity. In this investigation, MD solutions, each containing a different dextrose equivalent (DE) value of 18, 10, and 4, were studied in an ethanol/water solvent system for the manufacture of fibers, and their rheological properties and electrospinnability were evaluated. The viscosity data from the solutions indicated that the entanglement concentration (Ce) was higher in the MD solution with the highest DE value, with a value of 40.02% (w/v). As the concentration of MD in the electrospinning solutions increased, the transition of the beads to a beads–fibers mixture and finally to fibers was observed, this behavior being more notable in MD18. To obtain well-formed MD fibers, the optimum concentrations of MD18 and MD10 were found to be 1.30 and 1.22 times the Ce, respectively. Smooth, continuous fibers without beads and diameters of 627.52 ± 146.12 nm and 748.20 ± 256.48 nm, respectively, were produced, while in the MD solution with DE 4, a cluster of short fibers with a diameter of 620.23 ± 167.09 nm was observed. The electrical conductivity significantly influenced the diameter of the fibers, and it was apparent that as the concentration of MD increased, the solution's electrical conductivity decreased. Electrospun MD fibers were characterized using scanning electron microscopy, Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry. This study provides a means of producing MD fibers for use in food applications as vehicles for bioactive compounds.
[Display omitted]
•Electrospun fibers were successfully obtained from maltodextrins (MD) ethanol/water.•Maltodextrin with the highest dextrose equivalent (DE) generated the best fibers.•DE showed influence on electrospun fibers morphology with ethanol/water solvent.•FT-IR spectra show relationship between absorption values and the fiber diameter.•Electrical conductivity was significant correlated with electrospun fiber diameter. |
doi_str_mv | 10.1016/j.foodhyd.2023.108498 |
format | Article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2834250506</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0268005X23000449</els_id><sourcerecordid>2834250506</sourcerecordid><originalsourceid>FETCH-LOGICAL-c342t-262d28bef60244173e1c036e0d70ceba17d78e1d893c26c3e4b2362a976e644a3</originalsourceid><addsrcrecordid>eNqFUDtPwzAQzgASpfATkDyypLWdxEknhCpeUiUGQGKzXPtCXSV2azulXfnlOE0nFpY76b7H3X1JckPwhGDCputJba1aHdSEYprFWZXPqrNkhCmrUoyLz4vk0vs1xqTEhIySn7fQqQOyNQorQAr2wVkPCLad3okGTOihVjTBHjFtPNIGQQOyJ260Mdp8oc73VUQgrISxzfRbBHCo1fvQOUDCH93_qrxtdnHDVXJei8bD9amPk4_Hh_f5c7p4fXqZ3y9SmeU0pJRRRasl1AzTPCdlBkTijAFWJZawFKRUZQVEVbNMUiYzyJc0Y1TMSgYsz0U2Tm4H342z2w584K32EppGGLCd57SKewpcYBapxUCV8VzvoOYbp1vhDpxg3ufM1_yUM-9z5kPOUXc36CD-sdPguJcajASlXfydK6v_cfgFGwSO8A</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2834250506</pqid></control><display><type>article</type><title>Study of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent</title><source>Elsevier ScienceDirect Journals</source><creator>Vargas-Campos, Lilia ; Figueroa-Cárdenas, Juan de Dios ; Tochihuitl-Vázquez, David ; Ramírez-Bon, Rafael ; Yáñez-Limón, José Martín ; Pérez-Robles, Juan Francisco</creator><creatorcontrib>Vargas-Campos, Lilia ; Figueroa-Cárdenas, Juan de Dios ; Tochihuitl-Vázquez, David ; Ramírez-Bon, Rafael ; Yáñez-Limón, José Martín ; Pérez-Robles, Juan Francisco</creatorcontrib><description>Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water solubility, and low viscosity. In this investigation, MD solutions, each containing a different dextrose equivalent (DE) value of 18, 10, and 4, were studied in an ethanol/water solvent system for the manufacture of fibers, and their rheological properties and electrospinnability were evaluated. The viscosity data from the solutions indicated that the entanglement concentration (Ce) was higher in the MD solution with the highest DE value, with a value of 40.02% (w/v). As the concentration of MD in the electrospinning solutions increased, the transition of the beads to a beads–fibers mixture and finally to fibers was observed, this behavior being more notable in MD18. To obtain well-formed MD fibers, the optimum concentrations of MD18 and MD10 were found to be 1.30 and 1.22 times the Ce, respectively. Smooth, continuous fibers without beads and diameters of 627.52 ± 146.12 nm and 748.20 ± 256.48 nm, respectively, were produced, while in the MD solution with DE 4, a cluster of short fibers with a diameter of 620.23 ± 167.09 nm was observed. The electrical conductivity significantly influenced the diameter of the fibers, and it was apparent that as the concentration of MD increased, the solution's electrical conductivity decreased. Electrospun MD fibers were characterized using scanning electron microscopy, Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry. This study provides a means of producing MD fibers for use in food applications as vehicles for bioactive compounds.
[Display omitted]
•Electrospun fibers were successfully obtained from maltodextrins (MD) ethanol/water.•Maltodextrin with the highest dextrose equivalent (DE) generated the best fibers.•DE showed influence on electrospun fibers morphology with ethanol/water solvent.•FT-IR spectra show relationship between absorption values and the fiber diameter.•Electrical conductivity was significant correlated with electrospun fiber diameter.</description><identifier>ISSN: 0268-005X</identifier><identifier>DOI: 10.1016/j.foodhyd.2023.108498</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>biopolymers ; calorimetry ; Dextrose equivalent ; electrical conductivity ; electron microscopy ; Electrospinning ; Entanglement concentration ; ethanol ; Fourier transform infrared spectroscopy ; glucose ; hydrocolloids ; Maltodextrin ; maltodextrins ; manufacturing ; solvents ; Viscosity ; water solubility</subject><ispartof>Food hydrocolloids, 2023-05, Vol.139, p.108498, Article 108498</ispartof><rights>2023</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c342t-262d28bef60244173e1c036e0d70ceba17d78e1d893c26c3e4b2362a976e644a3</citedby><cites>FETCH-LOGICAL-c342t-262d28bef60244173e1c036e0d70ceba17d78e1d893c26c3e4b2362a976e644a3</cites><orcidid>0000-0001-6457-4044 ; 0000-0002-3324-3936</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodhyd.2023.108498$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids></links><search><creatorcontrib>Vargas-Campos, Lilia</creatorcontrib><creatorcontrib>Figueroa-Cárdenas, Juan de Dios</creatorcontrib><creatorcontrib>Tochihuitl-Vázquez, David</creatorcontrib><creatorcontrib>Ramírez-Bon, Rafael</creatorcontrib><creatorcontrib>Yáñez-Limón, José Martín</creatorcontrib><creatorcontrib>Pérez-Robles, Juan Francisco</creatorcontrib><title>Study of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent</title><title>Food hydrocolloids</title><description>Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water solubility, and low viscosity. In this investigation, MD solutions, each containing a different dextrose equivalent (DE) value of 18, 10, and 4, were studied in an ethanol/water solvent system for the manufacture of fibers, and their rheological properties and electrospinnability were evaluated. The viscosity data from the solutions indicated that the entanglement concentration (Ce) was higher in the MD solution with the highest DE value, with a value of 40.02% (w/v). As the concentration of MD in the electrospinning solutions increased, the transition of the beads to a beads–fibers mixture and finally to fibers was observed, this behavior being more notable in MD18. To obtain well-formed MD fibers, the optimum concentrations of MD18 and MD10 were found to be 1.30 and 1.22 times the Ce, respectively. Smooth, continuous fibers without beads and diameters of 627.52 ± 146.12 nm and 748.20 ± 256.48 nm, respectively, were produced, while in the MD solution with DE 4, a cluster of short fibers with a diameter of 620.23 ± 167.09 nm was observed. The electrical conductivity significantly influenced the diameter of the fibers, and it was apparent that as the concentration of MD increased, the solution's electrical conductivity decreased. Electrospun MD fibers were characterized using scanning electron microscopy, Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry. This study provides a means of producing MD fibers for use in food applications as vehicles for bioactive compounds.
[Display omitted]
•Electrospun fibers were successfully obtained from maltodextrins (MD) ethanol/water.•Maltodextrin with the highest dextrose equivalent (DE) generated the best fibers.•DE showed influence on electrospun fibers morphology with ethanol/water solvent.•FT-IR spectra show relationship between absorption values and the fiber diameter.•Electrical conductivity was significant correlated with electrospun fiber diameter.</description><subject>biopolymers</subject><subject>calorimetry</subject><subject>Dextrose equivalent</subject><subject>electrical conductivity</subject><subject>electron microscopy</subject><subject>Electrospinning</subject><subject>Entanglement concentration</subject><subject>ethanol</subject><subject>Fourier transform infrared spectroscopy</subject><subject>glucose</subject><subject>hydrocolloids</subject><subject>Maltodextrin</subject><subject>maltodextrins</subject><subject>manufacturing</subject><subject>solvents</subject><subject>Viscosity</subject><subject>water solubility</subject><issn>0268-005X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNqFUDtPwzAQzgASpfATkDyypLWdxEknhCpeUiUGQGKzXPtCXSV2azulXfnlOE0nFpY76b7H3X1JckPwhGDCputJba1aHdSEYprFWZXPqrNkhCmrUoyLz4vk0vs1xqTEhIySn7fQqQOyNQorQAr2wVkPCLad3okGTOihVjTBHjFtPNIGQQOyJ260Mdp8oc73VUQgrISxzfRbBHCo1fvQOUDCH93_qrxtdnHDVXJei8bD9amPk4_Hh_f5c7p4fXqZ3y9SmeU0pJRRRasl1AzTPCdlBkTijAFWJZawFKRUZQVEVbNMUiYzyJc0Y1TMSgYsz0U2Tm4H342z2w584K32EppGGLCd57SKewpcYBapxUCV8VzvoOYbp1vhDpxg3ufM1_yUM-9z5kPOUXc36CD-sdPguJcajASlXfydK6v_cfgFGwSO8A</recordid><startdate>202305</startdate><enddate>202305</enddate><creator>Vargas-Campos, Lilia</creator><creator>Figueroa-Cárdenas, Juan de Dios</creator><creator>Tochihuitl-Vázquez, David</creator><creator>Ramírez-Bon, Rafael</creator><creator>Yáñez-Limón, José Martín</creator><creator>Pérez-Robles, Juan Francisco</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0001-6457-4044</orcidid><orcidid>https://orcid.org/0000-0002-3324-3936</orcidid></search><sort><creationdate>202305</creationdate><title>Study of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent</title><author>Vargas-Campos, Lilia ; Figueroa-Cárdenas, Juan de Dios ; Tochihuitl-Vázquez, David ; Ramírez-Bon, Rafael ; Yáñez-Limón, José Martín ; Pérez-Robles, Juan Francisco</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c342t-262d28bef60244173e1c036e0d70ceba17d78e1d893c26c3e4b2362a976e644a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>biopolymers</topic><topic>calorimetry</topic><topic>Dextrose equivalent</topic><topic>electrical conductivity</topic><topic>electron microscopy</topic><topic>Electrospinning</topic><topic>Entanglement concentration</topic><topic>ethanol</topic><topic>Fourier transform infrared spectroscopy</topic><topic>glucose</topic><topic>hydrocolloids</topic><topic>Maltodextrin</topic><topic>maltodextrins</topic><topic>manufacturing</topic><topic>solvents</topic><topic>Viscosity</topic><topic>water solubility</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Vargas-Campos, Lilia</creatorcontrib><creatorcontrib>Figueroa-Cárdenas, Juan de Dios</creatorcontrib><creatorcontrib>Tochihuitl-Vázquez, David</creatorcontrib><creatorcontrib>Ramírez-Bon, Rafael</creatorcontrib><creatorcontrib>Yáñez-Limón, José Martín</creatorcontrib><creatorcontrib>Pérez-Robles, Juan Francisco</creatorcontrib><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food hydrocolloids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Vargas-Campos, Lilia</au><au>Figueroa-Cárdenas, Juan de Dios</au><au>Tochihuitl-Vázquez, David</au><au>Ramírez-Bon, Rafael</au><au>Yáñez-Limón, José Martín</au><au>Pérez-Robles, Juan Francisco</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent</atitle><jtitle>Food hydrocolloids</jtitle><date>2023-05</date><risdate>2023</risdate><volume>139</volume><spage>108498</spage><pages>108498-</pages><artnum>108498</artnum><issn>0268-005X</issn><abstract>Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water solubility, and low viscosity. In this investigation, MD solutions, each containing a different dextrose equivalent (DE) value of 18, 10, and 4, were studied in an ethanol/water solvent system for the manufacture of fibers, and their rheological properties and electrospinnability were evaluated. The viscosity data from the solutions indicated that the entanglement concentration (Ce) was higher in the MD solution with the highest DE value, with a value of 40.02% (w/v). As the concentration of MD in the electrospinning solutions increased, the transition of the beads to a beads–fibers mixture and finally to fibers was observed, this behavior being more notable in MD18. To obtain well-formed MD fibers, the optimum concentrations of MD18 and MD10 were found to be 1.30 and 1.22 times the Ce, respectively. Smooth, continuous fibers without beads and diameters of 627.52 ± 146.12 nm and 748.20 ± 256.48 nm, respectively, were produced, while in the MD solution with DE 4, a cluster of short fibers with a diameter of 620.23 ± 167.09 nm was observed. The electrical conductivity significantly influenced the diameter of the fibers, and it was apparent that as the concentration of MD increased, the solution's electrical conductivity decreased. Electrospun MD fibers were characterized using scanning electron microscopy, Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry. This study provides a means of producing MD fibers for use in food applications as vehicles for bioactive compounds.
[Display omitted]
•Electrospun fibers were successfully obtained from maltodextrins (MD) ethanol/water.•Maltodextrin with the highest dextrose equivalent (DE) generated the best fibers.•DE showed influence on electrospun fibers morphology with ethanol/water solvent.•FT-IR spectra show relationship between absorption values and the fiber diameter.•Electrical conductivity was significant correlated with electrospun fiber diameter.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodhyd.2023.108498</doi><orcidid>https://orcid.org/0000-0001-6457-4044</orcidid><orcidid>https://orcid.org/0000-0002-3324-3936</orcidid></addata></record> |
fulltext | fulltext |
identifier | ISSN: 0268-005X |
ispartof | Food hydrocolloids, 2023-05, Vol.139, p.108498, Article 108498 |
issn | 0268-005X |
language | eng |
recordid | cdi_proquest_miscellaneous_2834250506 |
source | Elsevier ScienceDirect Journals |
subjects | biopolymers calorimetry Dextrose equivalent electrical conductivity electron microscopy Electrospinning Entanglement concentration ethanol Fourier transform infrared spectroscopy glucose hydrocolloids Maltodextrin maltodextrins manufacturing solvents Viscosity water solubility |
title | Study of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-17T23%3A20%3A43IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Study%20of%20the%20dextrose%20equivalent%20of%20maltodextrins%20in%20electrospinning%20using%20an%20ethanol/water%20mixture%20as%20the%20electrospinning%20solvent&rft.jtitle=Food%20hydrocolloids&rft.au=Vargas-Campos,%20Lilia&rft.date=2023-05&rft.volume=139&rft.spage=108498&rft.pages=108498-&rft.artnum=108498&rft.issn=0268-005X&rft_id=info:doi/10.1016/j.foodhyd.2023.108498&rft_dat=%3Cproquest_cross%3E2834250506%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2834250506&rft_id=info:pmid/&rft_els_id=S0268005X23000449&rfr_iscdi=true |