{"id":992,"date":"2025-09-11T10:07:17","date_gmt":"2025-09-11T13:07:17","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=992"},"modified":"2025-09-11T10:07:17","modified_gmt":"2025-09-11T13:07:17","slug":"arrowroot-cassava-and-sweet-potato-starches-combined-with-pectin-new-materials-for-electrospinning-of-biopolymers","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2025-2\/arrowroot-cassava-and-sweet-potato-starches-combined-with-pectin-new-materials-for-electrospinning-of-biopolymers\/","title":{"rendered":"Arrowroot, cassava, and sweet potato starches combined with pectin: New materials for electrospinning of biopolymers"},"content":{"rendered":"

Igor Henrique de Lima Costa, Gabriela de Oliveira, Karine Laste Macagnan, Angelita da Silveira Moreira, Elessandra da Rosa Zavareze & Alvaro Renato Guerra Dias<\/p>\n

Abstract<\/h2>\n
\n
The main objective of the study was to investigate the interaction of starch and low-methoxylated pectin in the elaboration of electrospun fibers, verifying the hypothesis that the interaction of this polymer with starches from different botanical sources (arrowroot, cassava and sweet potato) allows the development of electrospun materials with distinct characteristics, using\u00a0multivariate analysis<\/a>\u00a0methods to prove the hypothesis. The development of electrospun materials with pectin (0, 2, 6 and 10\u00a0%) allowed the production of nanometric and ultrafine fibers with diameters ranging from 156 to 465\u00a0nm for\u00a0arrowroot starch<\/a>\u00a0fibers, 192\u2013612\u00a0nm for\u00a0cassava starch<\/a>\u00a0fibers and 136\u2013446\u00a0nm for\u00a0sweet potato starch<\/a>\u00a0fibers containing 0 and 10\u00a0% pectin, respectively. Infrared spectra indicated the formation of amorphous regions in the fibers, which were confirmed by X-ray diffraction. There was a loss of\u00a0thermal stability<\/a>\u00a0and surface modifications with increasing pectin concentration. Principal Component Analysis indicated that the degree of\u00a0esterification<\/a>\u00a0and the increase in pectin concentrations increased the average diameters of the materials. Hierarchical Cluster Analysis showed that three distinct fibers were obtained. Therefore, electrospun fibers of starch and low methyl esterified pectin were obtained with distinct characteristics dependent on the starch source.<\/div>\n<\/div>\n
<\/div>\n
https:\/\/doi.org\/10.1016\/j.foodhyd.2025.111588<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Igor Henrique de Lima Costa, Gabriela de Oliveira, Karine Laste Macagnan, Angelita da Silveira Moreira, Elessandra da Rosa Zavareze & Alvaro Renato Guerra Dias Abstract The main objective of the study was to investigate the interaction of starch and low-methoxylated pectin in the elaboration of electrospun fibers, verifying the hypothesis that the interaction of this… <\/p>\n

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