Open AccessMaclura pomifera (Osage Orange) Meyve Özütünden Elektroeğirme Yöntemiyle Üretilen Membranların Karakterizasyonu
Author(s) -
Rifat Battaloğlu,
Emine Müge Pekacar
Publication year - 2018
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v6i4.447-451.1741
Subject(s) - nanofiber , electrospinning , chemistry , fourier transform infrared spectroscopy , scanning electron microscope , thermogravimetric analysis , nuclear chemistry , orange (colour) , methyl orange , ethylenediamine , polymer chemistry , chromatography , polymer , materials science , chemical engineering , organic chemistry , food science , nanotechnology , catalysis , photocatalysis , engineering , composite material
In this study, electrospinning method which is a common method of obtaining nanofibers is used. Nanolif was synthesized with chitosan-ethylenediamine tetraacetic acid / polyvinylalcohol (CS-EDTA / PVA) polymers using macula pomifera fruit extract. To obtain the nanofibers, 3% macula pomifera extract was added to the CS-EDTA / PVA solution. The structure and diameters of the resulting nanofibers were visualized using a scanning electron microscope (SEM). Chemical binding properties were determined by Fourier Transform Infrared Spectroscopy (FT-IR). Mass change due to nanofiber temperature was performed by Thermogravimetric analysis (TGA). At the end of the study, the total phenolic content of the extract and nanofiber was determined. The time dependent changes in the total phenolic content of nanolife have been investigated. The results obtained show that the nanofiber is loaded with the extract. It turns out that nanolipine is a temperature resistant structure. In addition, the phenolic compounds transfer to the nanofiber structure in a small amount of the extract. However, it has been determined that there is no significant change in the total amount of phenolic substances after nanofiber formation.