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Food Biophysics

, Volume 14, Issue 4, pp 446–455 | Cite as

Electrospun Ultrafine Fibers from Black Bean Protein Concentrates and Polyvinyl Alcohol

  • Shanise Lisie Mello El Halal
  • Laura Martins FonsecaEmail author
  • Jarine Amaral do Evangelho
  • Graziella Pinheiro Bruni
  • Helen Cristina dos Santos Hackbart
  • Elessandra da Rosa Zavareze
  • Alvaro Renato Guerra Dias
ORIGINAL ARTICLE
First Online:

Abstract

In this study, ultrafine fibers were produced from black bean protein concentrates (BPCs) and polyvinyl alcohol (PVA) by electrospinning. The BPC was denatured under acidic (pH 2) or basic (pH 11) conditions. Polymer solutions containing different PVA concentrations (11% or 21%, w/v) and different BPC: PVA ratios (50:50 or 75:25, v/v) were used for fiber production. The electrical conductivity and rheological properties of the fiber-forming solutions were evaluated, as well as the morphology, size distribution, infrared spectrum, and thermal properties of the electrospun fibers. The fibers showed a homogeneous morphology and diameters ranging from 115 to 541 nm. Fibers from the solution containing BPC denatured at pH 11, 11% PVA, and 75:25 (v/v) BPC: PVA presented the lowest diameter, and those from BPC denatured at pH 2 had less beads than the fibers obtained from BPC denatured at pH 11. The solution formulation affected the thermal properties of the fibers, with weight loss increases ranging from 39.0% to 60.9%. The polymeric solutions containing PVA and BPC (whether denatured under basic or acidic conditions) resulted in ultrafine electrospun fibers with highly favorable characteristics that could potentially be used for the encapsulation of bioactive compounds and food applications.

Keywords

Electrospinning Black bean Denaturation Morphology 
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Notes

Acknowledgements

We would like to thank Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (FAPERGS), and Centro de Microscopia Eletrônica do Sul (CEME-SUL) from Universidade Federal do Rio Grande (FURG). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001.

Supplementary material

11483_2019_9594_MOESM1_ESM.pdf (347 kb)
ESM 1 (PDF 347 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Shanise Lisie Mello El Halal
    • 1
  • Laura Martins Fonseca
    • 1
    Email author
  • Jarine Amaral do Evangelho
    • 1
  • Graziella Pinheiro Bruni
    • 1
  • Helen Cristina dos Santos Hackbart
    • 1
  • Elessandra da Rosa Zavareze
    • 1
  • Alvaro Renato Guerra Dias
    • 1
  1. 1.Department of Food Science and Technology, Faculty of Agronomy “Eliseu Maciel”Federal University of PelotasCapão do LeãoBrazil

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