THE EFFECT OF PROCESS PARAMETERS AND SOLUTION PROPERTIES ON MORPHOLOGICAL CHARACTERISTICS OF NANOPARTICLES OBTAINED BY COAXIAL ELECTROSPRAYING

Abstract

Electrospraying method is an encapsulation method that allows to produce nanoscale particles for food applications. Nanoparticles with different morphologies can be obtained by changing process parameters and solution properties. In this study, black seed oil was encapsulated using coaxial electrospraying method. The aim of this study was to determine the effects of process parameters (flow rate of shell solution, voltage, distance between the spinneret tip and the collector) and solution properties (solvent type, polymer concentration of shell and core solution, surfactant) on morphological properties of zein-black seed oil nanoparticles. The results showed that the change in the concentration of shell solution, the applied voltage and the distance between the needle and the collector had a significant effect on the particle morphology. Nanoparticles lost their sphericity when the zein concentration was increased from 17.5% to 21% (w/v). The increase in distance between the needle and the collector and the applied voltage resulted in the production of spherical and homogeneous particles. The core-shell structure of the particles obtained by the coaxial electrospraying method was confirmed by the confocal microscope image. 

Keywords

• Coaxial electrospraying,nanoparticle,morphology,zein,black seed oil

PROSES PARAMETRELERİ VE ÇÖZELTİ ÖZELLİKLERİNİN KOAKSİYAL ELEKTROPÜSKÜRTME YÖNTEMİ İLE ELDE EDİLEN NANOPARTİKÜLLERİN MORFOLOJİK ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Elektropüskürtme yöntemi, gıda uygulamaları için nano ölçekli partiküllerin üretilmesini sağlayan bir enkapsülasyon yöntemidir. Proses parametreleri ve çözelti özelliklerinin değiştirilmesiyle farklı morfolojilere sahip nanopartiküller elde edilebilmektedir. Bu çalışmada, çörek otu yağı koaksiyal elektropüskürtme yöntemi kullanılarak enkapsüle edilmiştir. Proses parametreleri (kabuk çözelti akış hızı, uygulanan voltaj, iğne ile toplayıcı arasındaki mesafe) ile çözelti özelliklerinin (çözgen, kabuk ve çekirdek çözelti konsantrasyonu, yüzey aktif madde) elde edilen partiküllerin morfolojik yapıları üzerine etkilerinin belirlenmesi amaçlanmıştır. Çalışmadan elde edilen sonuçlar, kabuk çözelti konsantrasyonu, uygulanan voltaj ve iğne ile toplayıcı arasındaki mesafe değişimlerinin partikül morfolojisi üzerinde önemli bir etkiye sahip olduğunu göstermiştir. Nanopartiküller, zein konsantrasyonu %17.5 (a/h)’dan %21 (a/h)’e arttırıldığında küreselliğini kaybetmiştir. İğne ile toplayıcı arasındaki mesafenin 10 cm’den 13.5 cm’e ve uygulanan voltajın 14 kV’dan 15 kV’a artması küresel ve homojen partiküllerin üretilmesini sağlamıştır. Koaksiyal elektropüskürtme yöntemi ile elde edilen partiküllerin çekirdek-kabuk yapısı konfokal mikroskop görüntüsü ile doğrulanmıştır. 

Keywords

• Koaksiyal elektropüskürtme yöntemi,morfoloji,zein,nanopartikül,çörek otu yağı

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