Production of lentil flour and hydroxypropyl methylcellulose based nanofiber by using electrospinning method

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2018

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Tam, Nilay

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Nanofibers have recently become very popular in food industry for their utilization as highly functional ingredients, high-performance packaging materials, processing aids and food quality and safety sensors. The objective of this study was to obtain homogeneous nanofibers from lentil flour (LF) and hydroxypropyl methylcellulose (HPMC) blend by using electrospinning method. The effects of pH (7, 10 and 12), LF concentration (1% and 2% (w/v)), HPMC concentration (0.25%, 0.5% and 1% (w/v)) and microfluidization (3 and 5 pass) on solution properties and fiber morphology were investigated. When the pH was increased, the viscosity of both 1% and 2% LF containing solutions decreased while the electrical conductivity increased. At pH value of 7, homogeneous nanofibers couldn’t be obtained whereas fibers were perfectly homogeneous at alkaline pH values. Nanofiber diameter decreased with increase in pH when 2% LF was used. On the other hand, diameter of fibers didn’t show any significant change with pH for 1% lentil flour. When the LF concentration was increased, viscosity and fiber diameter increased at pH 10. When HPMC concentration was increased, both viscosity and fiber diameter increased. Average fiber diameters ranged between 198±4 and 254±5 nm. Microfluidization did not have a positive effect on obtaining homogeneous nanofibers and resulted in fibers with beads. For the solutions containing 2% lentil flour, increasing applied voltage increased nanofiber diameter whereas increasing flow rate decreased nanofiber diameter. When LF concentration was increased, water vapor permeability of electrospun nanofibers showed a significant increase. No significant change was observed in water vapor permeability when HPMC was added into the electrospinning solutions. Neither LF concentration nor HPMC addition did not have a significant effect on color parameters.

Subject Keywords

Lentils., Nanofibers., Electrospinning.

URI

http://etd.lib.metu.edu.tr/upload/12622141/index.pdf
https://hdl.handle.net/11511/27342

Collections

Graduate School of Natural and Applied Sciences, Thesis

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Citation Formats

N. Tam, “Production of lentil flour and hydroxypropyl methylcellulose based nanofiber by using electrospinning method,” M.S. - Master of Science, Middle East Technical University, 2018.