Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers

Electrospinning is a method used in fiber production in which an electric force is applied to create jets of charged polymer solutions. The objective of this study was to obtain homogeneous nanofibers from lentil flour and hydroxypropyl methylcellulose (HPMC) blend by using electrospinning method. Distilled water was used as solvent. The effects of pH (7, 10 and 12), lentil flour concentration (1% and 2% (w/v)) and HPMC concentration (0.25%, 0.5% and 1% (w/v)) on solution properties and fiber morphology were investigated. When the pH was increased, the viscosity of the solutions containing 1% and 2% lentil flour decreased. Increasing the pH values caused an increase in the electrical conductivity. At pH value of 7, homogeneous nanofibers could not be obtained whereas fibers were perfectly homogeneous at alkaline pH values. Nanofiber diameter decreased with increase in pH when 2% lentil flour was used. On the other hand, diameter of fibers did not show any significant change with pH for 1% lentil flour. When the lentil flour concentration was increased, viscosity and fiber diameter increased at pH 10. When HPMC concentration was increased, both viscosity and fiber diameter increased but electrical conductivity did not show any significant change. Average fiber diameters ranged between 198 +/- 4 and 254 +/- 5 nm for solutions prepared with different lentil flour and HPMC concentrations at different pH values.


Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking
Sakiyan, Ozge; Şümnü, Servet Gülüm; Sahin, Serpil; Meda, Venkatesh (Wiley, 2007-05-01)
Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In ad...
Real-time benchtop NMR spectroscopy for the online monitoring of sucrose hydrolysis
Soyler, Alper; Bouillaud, Dylan; Farjon, Jonathan; Giraudeau, Patrick; Öztop, Halil Mecit (Elsevier BV, 2020-01-01)
The online monitoring of chemical reactions by using benchtop Nuclear Magnetic Resonance (NMR) spectroscopy has become increasingly attractive for the past few years. The use of quantitative online NMR spectroscopy is a promising alternative to traditional analytical methods with its rapid, quantitative and non-invasive nature that makes it applicable to complex and diverse biochemical mixtures like food systems. In this study, sucrose hydrolysis by invertase was chosen as a model reaction for online monito...
Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study
Akkaya, Sinem; Özel, Barış; Öztop, Halil Mecit; YANIK, DERYA KOÇAK; GÖĞÜŞ, FAHRETTİN (Wiley, 2020-12-01)
Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree. Waxes are commonly used as edible coatings to enhance the water barrier properties of food products. This study focuses on preparing emulsions with sunflower oil wax (SFW) and high methoxyl pectin (HMP) at ...
Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves
Mert, Behiç (Elsevier BV, 2007-03-01)
The attenuation of the sound energy produced by a liquid contained in a cylindrical shaped container depends on the liquid's viscosity, the sound frequency, and the tube wall thickness. By measuring the acoustic impedance caused by the interaction of sound waves moving in a system composed of a liquid material in a cylindrical shaped container information about the viscosity of the liquid material was obtained. Impedance measurements can also provide sound velocity in the liquid medium as another important ...
Transport and related properties of breads baked using various heating modes
Şümnü, Servet Gülüm; Şahin, Serpil; Rakesh, Vineet (Elsevier BV, 2007-02-01)
Physical properties of breads during baking were measured using three different heating modes of microwave plus infrared (MIR), microwave plus jet impingement (MJET) and jet impingement (JET) in two different commercially available microwave combination ovens. Breads baked in JET oven were significantly different from the breads baked in other ovens with respect to their specific volume and moisture content. Transient values of dielectric constant, dielectric loss factor, specific bulk volume, porosity, the...
Citation Formats
N. Tam, S. Oğuz, A. Aydogdu, S. G. Şümnü, and S. Şahin, “Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers,” FOOD RESEARCH INTERNATIONAL, pp. 616–624, 2017, Accessed: 00, 2020. [Online]. Available: