In this research, nanofibers containing coffee oil based on polyvinyl alcohol were fabricated as nanocarriers with controlled release capability in chewing gum. For this purpose, the electrospinning conditions of polyvinyl alcohol nanofibers as a carrier polymer were optimized according to the response surface method. The pump rate was 2 mL/h, the distance between the tip of the needle and the collector was 17.5 cm, and the voltage was 15 kV as optimal conditions, which resulted in nanofibers with a diameter of 195.3 nm. Then, coffee oil (250, 500, 750 ppm) was added to the electrospinning base solution, and homogenization was done. The prepared solutions were used to produce nanocarriers by electrospinning. eva‎luation of the morphological properties of the fabricated nanofibers based on the scanning electron microscope test showed that by increasing the amount of coffee oil up to 500 ppm, the produced nanofibers maintained their stringy and uniform state but with a further increase in the amount of coffee oil up to 750 ppm, the nanofibers were thick with beads. With increasing the concentration of coffee oil, the amount of microcoating rose from 0.155% to 0.458% for 750 ppm concentration of coffee oil. However, the highest microcoating efficiency, 71.8%, was obtained for the nanocarrier containing 500 ppm coffee oil. Also, the results obtained from the peaks of the Fourier transform infrared spectroscopy diagram, in the range of 2730-2860 cm-1, in the spectrum of polyvinyl alcohol stretching vibration caused by H-C and in the spectrum of polyvinyl alcohol containing coffee oil stretching vibration caused by O=C-H and C-H Group It can be seen that they confirm the encapsulation of coffee oil. According to the X-ray diffraction pattern, polyvinyl alcohol showed an indicator peak in the range of 19° related to the semi-crystalline structure due to strong interactions of the hydrogen bridge type between the polymer chains, and the addition of coffee oil did not change the peaks. According to the release diagram, more than 25% of coffee oil was released in the simulated environment of the stomach, and in the simulated environment of the intestine, there was no rapid release in the early hours, and nearly 90% of release was observed in 6 h. The present research confirms the use of electrospinning as an efficient method for the encapsulation of compounds with high efficiency and controlled release.

ميلاد فتحي , زهرا امام جمعه

اميرحسين گلي , اقافخر ميرلوحي فلاورجاني