Characteristics of vitamin E-loaded nanofibres from dextran

Figures & data

Figure 1. Scanning electron microscopic images of dextran solutions at concentration of (a) 0.1875 g/ml and (b) 0.375 g/ml dextran under the voltage of 14 kV, flow rate of 1 ml/h, and the distance of 15 cm at 25°C with magnifications of 500, 1000, and 2000× from left to right.

Figure 2. SEM images of vitamin E-loaded dextran nanofibres: (a) 1.25 and (b) 1 g/ml dextran under 15 kV, and (c) 1.25 and (d) 1 g/ml dextran under 13 kV with magnifications of 500, 1000 and 2000× from left to right.

Figure 3. X-ray diffraction of dextran powder (dp) and vitamin E-loaded nanofibres with (1) 1.25 and (2) 1 g/ml dextran at 15 kV and (3) 1.25 and (4) 1 g/ml dextran at 13 kV.

Figure 4. FTIR spectra of vitamin E-loaded nanofibres, vitamin E, and dextran powder.

Table 1. Model parameters of vitamin E release from dextran nanofibres.

Model	Model parameter and coefficient of determination	Release media
		Gastric media	Intestinal media	Whole release media
Zero order	k	0.49	0.79	0.08
	R^2	0.96	0.92	0.96
First order	k	0.001	0.001	0.001
	R^2	0.096	0.84	0.93
Higuchi	k	0.44	1.34	1.19
	R^2	0.82	0.62	0.713

Figure 5. FTIR spectra of vitamin E-loaded nanofibres, vitamin E, and dextran powder.

Figure 6. Release profile of vitamin E from dextran nanofibres in gastrointestinal media.

Table 2. Sensory evaluation of blank cheese, direct vitamin E fortified cheese, and vitamin E-loaded nanofibre fortified cheese.

Characteristics	Blank cheese	Direct vitamin E fortified cheese	Vitamin E-loaded nanofibre fortified cheese
Flavour	3.8 ± 0.29^a	2.6 ± 0.22^b	3.7 ± 0.30^a
After taste	3.9 ± 0.26^a	2.6 ± 0.23^b	3.5 ± 0.18^a
Texture (firmness)	2.9 ± 0.28^b	3 ± 0.26^b	4.1 ± 0.21^a
Mouth-feel	3 ± 0.21^b	2.7 ± 0.26^b	3.6 ± 0.30^a
Colour (yellowness)^NS	3.8 ± 0.26	3.9 ± 0.31	4 ± 0.26
Homogeneity	4 ± 0.26^a	2.8 ± 0.25^b	4.5 ± 0.27^a
Total acceptance	3.2 ± 0.20^b	2.7 ± 0.26^b	4.1 ± 0.17^a

Rows followed by different letters are statistically significant at p = 0.01; ^NSnot statistically significant.