TY - JOUR
T1 - Food Grade Nanofiber of Polylactic Acid by Electrospinning
T2 - Physicochemical Characterization of Solutions and Parameters of the Technique
AU - Canizales-Rodríguez, Dalila Fernanda
AU - Rodriguez-Felix, Francisco
AU - Tapia-Hernández, José Agustin
AU - Del-Toro-Sanchez, Carmen Lizette
AU - Ruiz-Cruz, Saul
AU - Aubourg, Santiago P.
AU - Castro-Enriquez, Daniela Denisse
AU - Barreras-Urbina, Carlos Gregorio
AU - Burruel-Ibarra, Silvia Elena
AU - Pompa-Ramos, Jose Luis
AU - Armenta-Villegas, Lorena
N1 - Publisher Copyright:
© 2024 Dalila Fernanda Canizales-Rodríguez et al.
PY - 2024
Y1 - 2024
N2 - Nowadays, one-third of the world's food production is wasted, so food industry has focused on the design of new technologies that contribute to preserving food quality and safety, focusing on environmentally friendly packaging. Polylactic acid (PLA) is a polymer which is biocompatible and biodegradable, of low cost, and generally recognized as safe (GRAS) by FDA; on the other hand, nanofibers obtained by electrospinning have the potential food industry application, for protection and release of bioactive compounds, producing active and intelligent packaging and increasing and monitoring food quality. The main objective of this work was to obtain food grade nanofibers (FGNs) of PLA (FGN-PLA) by electrospinning, for which different food grade solutions (FGSs) of PLA (FGS-PLA) concentrations with food grade solvent acetone (FGSA) were made and characterized via viscosity, density, conductivity, surface tension measurements, and rheological properties, and to correlate its effect on the FGN-PLA production by electrospinning as well as the effect of technique process parameters (distance from needle to collector plate and flow rate) on fiber characteristics was investigated. Morphological and dimensional characteristics of fibers were analyzed by SEM; increasing the FGS concentration as from 10% (w/v), beaded free and uniform nanofibers were produced. Also, average diameters increasing at higher polymer concentrations and flow rates. Rheological analysis indicates a Newtonian behavior, and the 10% (w/v) FGS shows stability for electrospinning process. In this paper, we report a detailed investigation of how electrospinning parameters interplay and affect FGN morphology and diameter that can be utilized for future research in food industry, for protection and release of bioactive compounds, as well as to maintain and monitor the food quality, as smart packaging systems.
AB - Nowadays, one-third of the world's food production is wasted, so food industry has focused on the design of new technologies that contribute to preserving food quality and safety, focusing on environmentally friendly packaging. Polylactic acid (PLA) is a polymer which is biocompatible and biodegradable, of low cost, and generally recognized as safe (GRAS) by FDA; on the other hand, nanofibers obtained by electrospinning have the potential food industry application, for protection and release of bioactive compounds, producing active and intelligent packaging and increasing and monitoring food quality. The main objective of this work was to obtain food grade nanofibers (FGNs) of PLA (FGN-PLA) by electrospinning, for which different food grade solutions (FGSs) of PLA (FGS-PLA) concentrations with food grade solvent acetone (FGSA) were made and characterized via viscosity, density, conductivity, surface tension measurements, and rheological properties, and to correlate its effect on the FGN-PLA production by electrospinning as well as the effect of technique process parameters (distance from needle to collector plate and flow rate) on fiber characteristics was investigated. Morphological and dimensional characteristics of fibers were analyzed by SEM; increasing the FGS concentration as from 10% (w/v), beaded free and uniform nanofibers were produced. Also, average diameters increasing at higher polymer concentrations and flow rates. Rheological analysis indicates a Newtonian behavior, and the 10% (w/v) FGS shows stability for electrospinning process. In this paper, we report a detailed investigation of how electrospinning parameters interplay and affect FGN morphology and diameter that can be utilized for future research in food industry, for protection and release of bioactive compounds, as well as to maintain and monitor the food quality, as smart packaging systems.
UR - http://www.scopus.com/inward/record.url?scp=85200403535&partnerID=8YFLogxK
U2 - 10.1155/2024/5579613
DO - 10.1155/2024/5579613
M3 - Artículo
AN - SCOPUS:85200403535
SN - 0146-9428
VL - 2024
JO - Journal of Food Quality
JF - Journal of Food Quality
M1 - 5579613
ER -