Production and Optimization of Ultrafine Fiber from Yam Starch by Electrospinning Method Using Multivariate Analysis

Abstract

The aim of this study is to produce ultrafine fibers based on native yam starch as a polymeric material using the electrospinning technique. For this purpose, a 2³ multivariate design is used, with central and axial points in order to optimize the electrospinning operating conditions (source voltage, distance between the needle and the collector, and flow of the polymeric solution). The morphology and diameter of the ultrafine fibers are evaluated by scanning electron microscopy. The investigated responses are the average diameter of the fibers, the standard deviation of the average diameter, and the number of beads. The optimum condition for the production of ultrafine fibers is: voltage of 20 kV, distance between the needle and the collector of 20.5 cm, and flow of 1 mL h−1. With these conditions, it is possible to form fibers with an average diameter of 134.1 ± 16.71 nm, with homogeneous morphology, and without beads.

Green electrospinning for safe food engineering

“…Therefore, starch is usually mixed with other polymers for electrospinning 79 . The application of starch electrospun fiber in food engineering is concentrated in food packaging [80][81][82][83][84][85][86][87] , such as bread packaging 88 , bean product packaging 89 ; Starch has also been researched in functional food 90,91 .…”