A novel electrospun hydroxypropyl methylcellulose/polyethylene oxide blend nanofibers: Morphology and physicochemical properties. (1st February 2018)

• Record Type: Journal Article
• Authors: Aydogdu, Ayca; Sumnu, Gulum; Sahin, Serpil
• Is Part Of: Carbohydrate polymers. Volume 181(2018)
• Page Start: 234
• Page End: 246
• Publication Date: 2018-02-01
• Subjects: HPMC -- Electrospinning -- Rheology -- Thermal analysis -- Nanofiber; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2017.10.071
• Languages: English
• ISSNs: 0144-8617

Abstract

Graphical abstract: Highlights: Homogenous HPMC/PEO blended nanofibers were produced by electrospinning technique. The rhelogical properties of solutions were effective on the fiber morphology. Electrospinning can be used to produce packaging materials with low WVP values. The miscible HPMC/PEO can be an alternative to other food packaging materials. Abstract: The objective of this study was to fabricate and characterize Hydroxypropyl methylcellulose (HPMC) −based homogenous nanofibers by using electrospinning method. As the concentrations of the solutions increased, viscosity and electrical conductivity of the solutions increased. The morphology of the fibers changed from the beaded structure to the uniform fiber structure by increasing the concentrations of the solutions. Water vapor permeability (WVP) of electrospun HPMC nanofibers decreased with increasing polymer concentration. The shift in wavelengths, the change in intensity of FTIR peaks and melting point depression were the evidence of miscibility of HPMC/PEO blends. Nanofibers showing both melting temperature (Tm ) and glass transition temperature (Tg ) had semicrystalline structure. By combining PEO with HPMC, the thermal stability of nanofibers was increased. Hence, this study suggests homogenous biopolymer-based nanofibers with low WVP and high thermal stability which can have potential applications in food packaging field.