作者
Solmaz Alborzi, Loong‐Tak Lim, Yukio Kakuda
发表日期
2010/1
期刊
Journal of food science
卷号
75
期号
1
页码范围
C100-C107
出版商
Blackwell Publishing Inc
简介
In this study, we investigated the electrospinning process of sodium alginate‐pectin fibers intended to be used as a carrier for stabilizing folic acid. Fiber‐forming solutions containing 0.01% (w/w) folic acid were prepared by blending low‐ or medium‐viscosity sodium alginate with pectin in a 70 : 30 ratio to form LSAP and MSAP solutions, respectively. Similar to other polysaccharide polymers reported previously, these solutions could not be electrospun. However, the incorporation of poly(ethylene oxide) (PEO) effectively enabled the electrospinning process. Electrospun fibers of different morphologies, ranging from fiber to fiber‐bead, were obtained, depending on the blend ratio, concentration, and viscosity of the polymer‐PEO solution used. Fibers electrospun from 3% MSAP/PEO (80%/20% w/w) had the smallest diameter (about 40 nm), whereas fibers containing higher PEO contents were larger in diameter …
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