Formation and Stability of Core-Shell Nanofibers by Electrospinning of Gel-Like Corn Oil-in-Water Emulsions Stabilized by Gelatin.
Formation and Stability of Core-Shell Nanofibers by Electrospinning of Gel-Like Corn Oil-in-Water Emulsions Stabilized by Gelatin.
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DOI：
10.1021/acs.jafc.8b04270
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发表时间：
2018-10
影响因子：
6.1
通讯作者：
Cen Zhang;Hui Zhang
中科院分区：
文献类型：
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作者：
Cen Zhang;Hui Zhang
通过静电纺丝由明胶稳定的凝胶状玉米油乳液制备核壳纳米纤维。水包油 (O/W) 乳液满足 Herschel-Bulkley 流变模型，并表现出剪切稀化和弹性凝胶行为。 0至0.6范围内的油分数（φ）的增加显着增加了表观粘度，从而导致电纺纤维的平均直径和封装效率增加。在透射电子显微镜（TEM）图像中观察到乳液静电纺丝的核壳结构纤维。发现封装的油作为核心随机分布，尤其是在珠子内部。玉米油与明胶的结合主要由非共价力驱动。这些不同 φ 值（φ = 0.2、0.4、0.6 和 0.8）的核壳纤维在加热至 250 °C 时表现出较高的热分解稳定性，变性温度分别为 85.32 °C、77.97 °C、82.99 °C 和 87.25 °C。封装在乳液基纤维垫中的玉米油在 5 天内具有良好的储存稳定性。这些结果有助于更好地了解食品材料的乳液静电纺丝在生物活性封装、酶固定化和活性食品包装中的潜在应用。
Core-shell nanofibers were fabricated by electrospinning of gel-like corn oil emulsions stabilized by gelatin. The oil-in-water (O/W) emulsions satisfied the Herschel-Bulkley rheological model and showed shear-thinning and predominantly elastic gel behaviors. The increasing oil fractions (φ) ranging from 0 to 0.6 remarkably increased the apparent viscosity and then led to an increase in the average diameter and encapsulation efficiency of electrospun fibers. Core-shell structured fibers by emulsion electrospinning were observed in transmission electron microscopy (TEM) images. The encapsulated oil was found to randomly distribute as core, especially inside the beads. The binding of corn oil to gelatin was mainly driven by noncovalent forces. These core-shell fibers at various φ values (φ = 0.2, 0.4, 0.6, and 0.8) showed a high thermal decomposition stability upon heating to 250 °C, and the denaturation temperatures were 85.32 °C, 77.97 °C, 82.99 °C, and 87.25 °C, respectively. The corn oil encapsulated in emulsion-based fiber mats had good storage stability during 5 days. These results contributed to a good understanding of emulsion electrospinning of food materials for potential applications in bioactive encapsulation, enzyme immobilization, and active food packaging.