Development and Characterization of Glandless Cottonseed Meal/Pullulan Fine Fiber Mats
Journal Title: Archives of Nanomedicine: Open Access Journal - Year 2018, Vol 1, Issue 4
Abstract
Glandless cotton seed meal (GCSM) extracted from cotton is composed of nearly 50 percent protein. For about every 100kg of cotton fiber produced the cotton plant yields approximately 160kg of cottonseed. GCSM presents a unique opportunity to be used in the food industry. In this study, GCSM based polymer composite edible fine fibers were successfully produced using pullulan as the polymeric base. GCSM solutions were developed and spun as fine fibers using a centrifugal spinning technology. A synergistic approach among fiber output and fiber diameter was pursued by modifying angular velocity and concentration of pullulan and GCSM within an aqueous solution. The developed fibers show average fiber diameters of 720nm with a standard deviation of 200nm. Thermo-physical analysis was conducted. The opportunity to develop GCSM fine fiber mats opens up potential applications in food packaging and drug delivery systems to mention some. In the past few years, fine fibers (nano and submicron) have attracted significant scientific interest mostly because of their high surface area to volume ratio and porous structure within and among the developed nanofibers. These properties have given rise to numerous promising applications such as filtration, smart textiles, sensors, solar cells, fuel cells, batteries, etc. In the biomedical area, nano fiber mats have received increasing attention due to potential to solve a variety of existing challenges in burn and wound care, tissue regeneration and treatment for a variety of diseases given its ability to enhance adhesion of drugs, proteins, and cells [1]. The focus of published nano fiber studies pertains to the development and production of nanofibers and investigation of their chemical, electrical, thermo-physical, rheological, and mechanical properties, correlated to the applications mentioned above. Few studies have related the use of nanofibers in food science and engineering fields. There are a variety of applications to explore ranging from food preservation and packaging to more complex ones such as nutrient delivery systems. Recently, the Forcespinning® technology has garnered significant attention for nano, submicron, and single digit microfiber development.
Authors and Affiliations
Loreana Molero, Luissanyi Campos, Luis Sosa, Yuanbing Mao, Nancy Flores, Efren Delgado, Karen Lozano
Keywords
Related Articles
- EP ID EP585457
- DOI 10.32474/ANOAJ.2018.01.000117
- Views 92
- Downloads 0
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