Effect of concentration and electrical charge of maltodextrin, and packing factor on electrospinning processing

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-10-02 DOI:10.1016/j.foodhyd.2024.110702

Juan de Dios Figueroa-Cárdenas , Fátima Canelo Álvarez , Carlos García Pérez , Lilia Vargas Campos , Zorba Josué Hernández Estrada , Eduardo Morales Sánchez

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Abstract

The power law η_rel ∼ C^a of maltodextrins with higher entanglement concentrations (C_e) of dextrose equivalent (DE) 4, 10, and 18 exhibits an unusually high exponent a, ranging from 10.34 to 14.38 in congested solutions where particles occupy significant space. This contrasts with the dilute exponents (a ∼2) typically observed in polymer–solvent systems. To address this issue, several viscosity factors were evaluated using the Einstein–Roscoe and Mooney equations, which demonstrated viscosity dependence due to volume fraction (ϕ) > 0.35, shape, crowding factor (k) packing factor (1/k∼0.5) and centered cubic cell (CC), particularly for larger chain sizes (>20 glucoses) in DE-4. Chain electrical charges significantly stiffen the chain and increase its length beyond the theoretically predicted Kuhn persistent length (L_p), which seems to be responsible for the exponential increase in viscosity. Normalizing the viscosity/charge data revealed a log–log plot consistent with the exponent a of the general power law theory. In addition to concentration, electrospinning processing is influenced by strong particle–particle charge interactions, (ϕ), packing factor (1/k), CC, and chain sizes. The Maxwell model demonstrated poor interaction for DE-4 (modulus ∼286 Pa at maximum ϕ due to loose packing of CC, in contrast to DE-18, which exhibited a modulus of 994 Pa for a solution with maximum ϕ > 0.5 and a congested solution of 52% w/v, packing factor of 0.68, and high particle–particle interaction of the body-centered cubic (BCC) cell, favoring electrospun fiber formation. The packing factor, ϕ, and cell type, are highly sensitive and have potential applications in food systems, 3D bioprinting, among many other scientific domains.

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麦芽糊精的浓度和电荷以及堆积因子对电纺工艺的影响

葡萄糖当量（DE）为 4、10 和 18 的麦芽糊精具有较高的缠结浓度（Ce），其幂律 ηrel ∼ Ca 显示出异常高的指数 a，在颗粒占据大量空间的拥挤溶液中，指数从 10.34 到 14.38 不等。这与通常在聚合物-溶剂体系中观察到的稀指数（a ∼2）形成了鲜明对比。为了解决这个问题，我们使用爱因斯坦-罗斯科和穆尼方程对几个粘度因子进行了评估，结果表明粘度与体积分数 (ϕ) > 0.35、形状、拥挤因子 (k) 堆积因子 (1/k∼0.5) 和居中立方晶胞 (CC) 有关，尤其是 DE-4 中较大的链尺寸（20 葡聚糖）。链电荷大大增加了链的硬度，使其长度超过了理论预测的库恩持久长度（Lp），这似乎是粘度呈指数增长的原因。对粘度/电荷数据进行归一化处理后发现，对数-对数图与一般幂律理论的指数 a 相符。除浓度外，电纺工艺还受到粒子间强烈的电荷相互作用、（j）、堆积因子（1/k）、CC 和链尺寸的影响。麦克斯韦模型显示，DE-4 的相互作用较差（由于 CC 的松散堆积，在最大 ϕ 时模量为 286 Pa），而 DE-18 则相反，在最大 ϕ 为 0.5 的溶液中，DE-18 的模量为 994 Pa，溶液的拥塞度为 52%w/v，堆积因子为 0.68，体心立方（BCC）晶胞的粒子间相互作用较强，有利于电纺丝纤维的形成。填料系数ϕ和细胞类型具有很高的灵敏度，有望应用于食品系统、三维生物打印以及其他许多科学领域。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.