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

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dc.contributor.authorTam, Nilay
dc.contributor.authorOguz, Seren
dc.contributor.authorAydogdu, Ayca
dc.contributor.authorSumnu, Gulum
dc.contributor.authorSahin, Serpil
dc.date.accessioned2024-02-23T14:02:57Z
dc.date.available2024-02-23T14:02:57Z
dc.date.issued2017
dc.departmentNEÜen_US
dc.description.abstractElectrospinning 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.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK project) [215O569]en_US
dc.description.sponsorshipThe authors would like to acknowledge The Scientific and Technological Research Council of Turkey (TUBITAK project code 215O569) for funding the project.en_US
dc.identifier.doi10.1016/j.foodres.2017.09.049
dc.identifier.endpage624en_US
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.pmid29195993en_US
dc.identifier.scopus2-s2.0-85029765477en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage616en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2017.09.049
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11917
dc.identifier.volume102en_US
dc.identifier.wosWOS:000419418100072en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Research Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectElectrospinningen_US
dc.subjectLentil Flouren_US
dc.subjectHydroxypropyl Methylcellulose (Hpmc)en_US
dc.subjectPhen_US
dc.titleInfluence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibersen_US
dc.typeArticleen_US

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