Abstract
In this work, the uniform core-shell nanofibers were fabricated by electrospinning of bilayer emulsions, which were formed by the addition of gum arabic with opposite charges into the gelatin-stabilized emulsions. The increased weight ratios of gum arabic enhanced the emulsion stability by progressively increasing the viscosity of bilayer emulsions, which contributed to the formation of bead-free and smooth electrospun fibers with the increasing diameters. Transmission electron microscopy and confocal laser scanning microscopy confirmed that corn oil was evenly distributed in the bilayer emulsion-based fibers. These fibers with various amounts of gum arabic showed a high thermal decomposition stability upon heating to 250 °C, as hydrogen bonds played an important role in the binding of gum arabic to gelatin. The fiber mats showed high oil encapsulation efficiency and good storage stability during 5 days. These results may provide a new strategy to develop bilayer emulsion-based electrospun fibers for bioactive encapsulation in food applications.
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