Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production

Electrohydrodynamic (EHD) processing allows the production of micro and nano structures with high surface-area-to-volume ratio from biopolymers environmentally friendly solvents. Such hold a very significant potential for application in food area. The aim this work was to assess role solution parameters formation hydroxypropyl methylcellulose (HPMC)-based nanostructures through EHD processing, establishing relationship between variables such as viscosity concentration, zones (i.e., combinations conditions that move system towards electrospinning – fibres are formed or electrospraying particles formed). Micro were produced using HPMC low (HPMC LMW) HMW) molecular weight. Solutions characterized regarding surface tension, conductivity, viscosity, zero-shear rate specific viscosity. Plotting versus concentration allowed determining zones, which confirmed scanning electron microscopy analysis. LMW led particles. For concentrations 1 2% (w/v) rod like formed, round obtained ranging 3 6% (w/v). mean particle diameter varied 833 1188 nm, while aspect ranged 1.3 3.7. Nanofibres generated HMW, being beaded at 1% smooth 1.5 2.25% developed nanofibres displayed 79 161 nm. Electrospraying successfully determined HMW. Nevertheless, near transition variability morphology observed once other (e.g., flow rate) can influence fibers • Electrospinning estimated analysis SEM Low weight rod-like High bead-free fibres. Food-grade microparticles stand-alone HPMC. process on fibre should be assessed future works.