竹芋、木薯和甘薯淀粉与果胶的结合：电纺丝生物聚合物的新材料

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-31 DOI:10.1016/j.foodhyd.2025.111588

Igor Henrique de Lima Costa , Gabriela de Oliveira , Karine Laste Macagnan , Angelita da Silveira Moreira , Elessandra da Rosa Zavareze , Alvaro Renato Guerra Dias

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引用次数: 0

摘要

本研究的主要目的是研究淀粉和低甲氧基化果胶在电纺丝纤维制备过程中的相互作用，验证这种聚合物与不同植物来源的淀粉（竹芋、木薯和甘薯）的相互作用可以开发出具有不同特征的电纺丝材料的假设，并使用多变量分析方法来证明这一假设。通过对含有果胶（0、2、6和10%）的静电纺丝材料的开发，可以生产出直径为156 ~ 465 nm的竹芋淀粉纤维、192 ~ 612 nm的木薯淀粉纤维和136 ~ 446 nm的甘薯淀粉纤维，其中果胶含量为0和10%。红外光谱显示纤维中有非晶区形成，x射线衍射证实了这一点。随着果胶浓度的增加，热稳定性和表面修饰的丧失。主成分分析表明，酯化程度和果胶浓度的增加增加了材料的平均直径。层次聚类分析表明，得到了三种不同的纤维。因此，淀粉和低甲基酯化果胶的电纺丝纤维根据淀粉来源的不同具有不同的特性。

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Arrowroot, cassava, and sweet potato starches combined with pectin: New materials for electrospinning of biopolymers

The main objective of the study was to investigate the interaction of starch and low-methoxylated pectin in the elaboration of electrospun fibers, verifying the hypothesis that the interaction of this polymer with starches from different botanical sources (arrowroot, cassava and sweet potato) allows the development of electrospun materials with distinct characteristics, using multivariate analysis methods to prove the hypothesis. The development of electrospun materials with pectin (0, 2, 6 and 10 %) allowed the production of nanometric and ultrafine fibers with diameters ranging from 156 to 465 nm for arrowroot starch fibers, 192–612 nm for cassava starch fibers and 136–446 nm for sweet potato starch fibers containing 0 and 10 % pectin, respectively. Infrared spectra indicated the formation of amorphous regions in the fibers, which were confirmed by X-ray diffraction. There was a loss of thermal stability and surface modifications with increasing pectin concentration. Principal Component Analysis indicated that the degree of esterification and the increase in pectin concentrations increased the average diameters of the materials. Hierarchical Cluster Analysis showed that three distinct fibers were obtained. Therefore, electrospun fibers of starch and low methyl esterified pectin were obtained with distinct characteristics dependent on the starch source.

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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.