We have demonstrated a method of fabricating starch fibers with an average diameter in the order of micrometers. In the present study, the formation of starch-guest inclusion complexes in the electrospun starch fibers was evaluated. Two methods were used to electrospin starch fibers with starch-guest inclusion complexes: a dope mixing method, where guest material was mixed into the starch dispersion prior to electrospinning, and a bath mixing method, where guest material was mixed into the coagulation bath into which starch dispersions were electrospun. Three selected guest compounds, palmitic acid, ascorbyl palmitate, and cetyl-trimethylammonium bromide, formed inclusion complexes with starch in the electrospun starch fibers. The presence of native lipids was not necessary to induce the inclusion complex formation. Encapsulation of these molecules in electrospun starch fibers may increase their stability during processing and storage, while providing controlled release properties.
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)