Formation of starch-guest inclusion complexes in electrospun starch fibers

Lingyan Kong, Gregory R. Ziegler

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

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.

Original languageEnglish (US)
Pages (from-to)211-219
Number of pages9
JournalFood Hydrocolloids
Volume38
DOIs
StatePublished - Jul 1 2014

Fingerprint

Starch
starch
Fibers
Baths
Ascorbyl palmitate
Palmitic acid
Palmitic Acid
palmitates
Electrospinning
encapsulation
Coagulation
coagulation
bromides
methodology
Bromides
Dispersions
Encapsulation
palmitic acid
Lipids
Molecules

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

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abstract = "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.",
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Formation of starch-guest inclusion complexes in electrospun starch fibers. / Kong, Lingyan; Ziegler, Gregory R.

In: Food Hydrocolloids, Vol. 38, 01.07.2014, p. 211-219.

Research output: Contribution to journalArticle

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