Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: part I – role of solution parameters on fibre and particle production

Detalhes bibliográficos
Autor(a) principal: Silva, P.M.
Data de Publicação: 2021
Outros Autores: Prieto, C., Lagarón, J.M., Pastrana, L.M., Coimbra, M.A., Vicente, A.A., Cerqueira, M.A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10773/37214
Resumo: Electrohydrodynamic (EHD) processing allows the production of micro and nano structures with high surface-area-to-volume ratio from biopolymers and environmentally friendly solvents. Such structures hold a very significant potential for application in the food area. The aim of this work was to assess the role of solution parameters in the formation of hydroxypropyl methylcellulose (HPMC)-based micro and nanostructures through EHD processing, establishing a relationship between variables such as viscosity and concentration, and processing zones (i.e., combinations of processing conditions that move the system towards electrospinning – fibres are formed – or electrospraying – particles are formed). Micro and nano structures were produced through electrospinning and electrospraying using HPMC with low (HPMC LMW) and high (HPMC HMW) molecular weight. Solutions were characterized regarding surface tension, conductivity, viscosity, zero-shear rate and specific viscosity. Plotting specific viscosity versus concentration allowed determining the electrospraying and electrospinning zones, which were confirmed through scanning electron microscopy analysis. HPMC LMW led to the formation of particles. For concentrations between 1 and 2% (w/v) rod like particles were formed, and round particles were obtained for concentrations ranging from 3 to 6% (w/v). The mean particle diameter varied between 833 and 1188 nm, while the aspect ratio ranged from 1.3 to 3.7. Nanofibres were generated using HPMC HMW, being beaded fibres produced at a concentration of 1% (w/v) and smooth fibres produced for concentrations between 1.5 and 2.25% (w/v). The developed nanofibres displayed a mean diameter ranging between 79 and 161 nm. Electrospraying and electrospinning zones were successfully determined for HPMC LMW and HMW. Nevertheless, near transition zones variability regarding the obtained morphology was observed once other processing parameters (e.g., flow rate) can influence the morphology of fibers and particles.
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spelling Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: part I – role of solution parameters on fibre and particle productionElectrohydrodynamic processingElectrospinning zoneElectrospraying zoneAspect ratioSpecific viscosityNanotechnologyElectrohydrodynamic (EHD) processing allows the production of micro and nano structures with high surface-area-to-volume ratio from biopolymers and environmentally friendly solvents. Such structures hold a very significant potential for application in the food area. The aim of this work was to assess the role of solution parameters in the formation of hydroxypropyl methylcellulose (HPMC)-based micro and nanostructures through EHD processing, establishing a relationship between variables such as viscosity and concentration, and processing zones (i.e., combinations of processing conditions that move the system towards electrospinning – fibres are formed – or electrospraying – particles are formed). Micro and nano structures were produced through electrospinning and electrospraying using HPMC with low (HPMC LMW) and high (HPMC HMW) molecular weight. Solutions were characterized regarding surface tension, conductivity, viscosity, zero-shear rate and specific viscosity. Plotting specific viscosity versus concentration allowed determining the electrospraying and electrospinning zones, which were confirmed through scanning electron microscopy analysis. HPMC LMW led to the formation of particles. For concentrations between 1 and 2% (w/v) rod like particles were formed, and round particles were obtained for concentrations ranging from 3 to 6% (w/v). The mean particle diameter varied between 833 and 1188 nm, while the aspect ratio ranged from 1.3 to 3.7. Nanofibres were generated using HPMC HMW, being beaded fibres produced at a concentration of 1% (w/v) and smooth fibres produced for concentrations between 1.5 and 2.25% (w/v). The developed nanofibres displayed a mean diameter ranging between 79 and 161 nm. Electrospraying and electrospinning zones were successfully determined for HPMC LMW and HMW. Nevertheless, near transition zones variability regarding the obtained morphology was observed once other processing parameters (e.g., flow rate) can influence the morphology of fibers and particles.Elsevier2023-04-20T10:16:56Z2021-09-01T00:00:00Z2021-09info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/37214eng0268-005X10.1016/j.foodhyd.2021.106761Silva, P.M.Prieto, C.Lagarón, J.M.Pastrana, L.M.Coimbra, M.A.Vicente, A.A.Cerqueira, M.A.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:11:47Zoai:ria.ua.pt:10773/37214Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:07:50.464663Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: part I – role of solution parameters on fibre and particle production
title Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: part I – role of solution parameters on fibre and particle production
spellingShingle Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: part I – role of solution parameters on fibre and particle production
Silva, P.M.
Electrohydrodynamic processing
Electrospinning zone
Electrospraying zone
Aspect ratio
Specific viscosity
Nanotechnology
title_short Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: part I – role of solution parameters on fibre and particle production
title_full Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: part I – role of solution parameters on fibre and particle production
title_fullStr Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: part I – role of solution parameters on fibre and particle production
title_full_unstemmed Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: part I – role of solution parameters on fibre and particle production
title_sort Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: part I – role of solution parameters on fibre and particle production
author Silva, P.M.
author_facet Silva, P.M.
Prieto, C.
Lagarón, J.M.
Pastrana, L.M.
Coimbra, M.A.
Vicente, A.A.
Cerqueira, M.A.
author_role author
author2 Prieto, C.
Lagarón, J.M.
Pastrana, L.M.
Coimbra, M.A.
Vicente, A.A.
Cerqueira, M.A.
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Silva, P.M.
Prieto, C.
Lagarón, J.M.
Pastrana, L.M.
Coimbra, M.A.
Vicente, A.A.
Cerqueira, M.A.
dc.subject.por.fl_str_mv Electrohydrodynamic processing
Electrospinning zone
Electrospraying zone
Aspect ratio
Specific viscosity
Nanotechnology
topic Electrohydrodynamic processing
Electrospinning zone
Electrospraying zone
Aspect ratio
Specific viscosity
Nanotechnology
description Electrohydrodynamic (EHD) processing allows the production of micro and nano structures with high surface-area-to-volume ratio from biopolymers and environmentally friendly solvents. Such structures hold a very significant potential for application in the food area. The aim of this work was to assess the role of solution parameters in the formation of hydroxypropyl methylcellulose (HPMC)-based micro and nanostructures through EHD processing, establishing a relationship between variables such as viscosity and concentration, and processing zones (i.e., combinations of processing conditions that move the system towards electrospinning – fibres are formed – or electrospraying – particles are formed). Micro and nano structures were produced through electrospinning and electrospraying using HPMC with low (HPMC LMW) and high (HPMC HMW) molecular weight. Solutions were characterized regarding surface tension, conductivity, viscosity, zero-shear rate and specific viscosity. Plotting specific viscosity versus concentration allowed determining the electrospraying and electrospinning zones, which were confirmed through scanning electron microscopy analysis. HPMC LMW led to the formation of particles. For concentrations between 1 and 2% (w/v) rod like particles were formed, and round particles were obtained for concentrations ranging from 3 to 6% (w/v). The mean particle diameter varied between 833 and 1188 nm, while the aspect ratio ranged from 1.3 to 3.7. Nanofibres were generated using HPMC HMW, being beaded fibres produced at a concentration of 1% (w/v) and smooth fibres produced for concentrations between 1.5 and 2.25% (w/v). The developed nanofibres displayed a mean diameter ranging between 79 and 161 nm. Electrospraying and electrospinning zones were successfully determined for HPMC LMW and HMW. Nevertheless, near transition zones variability regarding the obtained morphology was observed once other processing parameters (e.g., flow rate) can influence the morphology of fibers and particles.
publishDate 2021
dc.date.none.fl_str_mv 2021-09-01T00:00:00Z
2021-09
2023-04-20T10:16:56Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10773/37214
url http://hdl.handle.net/10773/37214
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0268-005X
10.1016/j.foodhyd.2021.106761
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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