作者
Khalid Moomand, Loong-Tak Lim
发表日期
2014/8/1
期刊
Food research international
卷号
62
页码范围
523-532
出版商
Elsevier
简介
Zein fibres loaded with fish oil were generated by electrospinning of zein polymer solutions (20% w/w) prepared in 70% (w/w) aqueous ethanol and isopropanol solvents. Zein fibres with a diameter of about 300 nm with smooth surface morphology were produced from ethanol-based solutions. The fibre diameter increased to about 500 nm as a result of the addition of 30% (w/w) fish oil. Thinner fibres (190 ± 62 nm) with beads averaging up to 1 μm in size were produced from isopropanol zein solutions with decreasing bead formation due to the addition of fish oil by 30% (w/w). Transmission electron microscopy and florescence microscopy were utilized to examine the distribution of fish oil in the electrospun materials, revealing that the lipid phase tended to concentrate at the core of the fibres and beads, as a result of phase separation during the electrospinning process. This behaviour positively impacted the …
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