ลักษณะทางสัณฐานวิทยาของเส้นใยนาโนบริโภคได้จากสารผสมไคโตแซน-เซลลูโลสอะซิเตท-เจลาตินเสริมน้ำมันหอมระเหยยูจีนอล โดยวิธีปั่น และปั่น-พ่นด้วยไฟฟ้าสถิต
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Abstract
The objective of this research was to investigate the morphology of edible electrospun chitosan-cellulose acetate-gelatin blended nanofibers fortified with eugenol by electrospinning and electrospinning-spraying technique. For the preparation of fortified eugenol electrospun nanofiber mats, eugenol (0, 1.5 and 3.0 %) was incorporated into chitosan-cellulose acetate- gelatin solutions which were successfully electrospun into mats with average fiber diameters 152.32±41.47, 232.63±104.97 and 246.05±84.36 nm respectively. The fiber diameters increased by increasing the concentration of eugenol. In addition, the smooth and continuous uniform nanofibers were obtained without eugenol formulated while larger fiber diameter with junction was obtained at the concentration of eugenol of 1.5 and 3.0 %. For the fortification of eugenol by electrospraying, electrospun nanofiber mats were rough due to the eugenol droplet attached on the surface of chitosan-cellulose acetate-gelatin nanofibers when incorporated at 1.5 and 3.0 %. Spraying with the eugenol at 1.5 % showed the average droplet diameters of 225.96±171.14 nm and the average droplet diameters decreased to 156.90±134.42 nm when the concentration of eugenol in sprayed solution was increased to 3.0 %. However, the releasing profile, the antimicrobial activity and physical properties of electrospun nanofiber mats should be further investigated before various application such as wound dressing, tissue scaffolding, drug delivery and food packaging.
Keywords: electrospinning; electrospraying; nanofibers; eugenol
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References
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