Nanopasta: electrospinning nanofibers of white flour

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Nanopasta: electrospinning nanofibers of white flour†

Beatrice Britton,^ab Fangyuan Zhang,^b David B. Anthony,

^c Ceasar III D. L. Reyes,^a Michal Pawlus,^a Gareth R. Williams

*^b and Adam J. Clancy

*^a

Author affiliations

* Corresponding authors

^a Department of Chemistry, University College London, London WC1E 6BT, UK
E-mail: a.clancy@ucl.ac.uk

^b UCL School of Pharmacy, University College London, London WC1N 1AX, UK
E-mail: g.williams@ucl.ac.uk

^c Department of Chemistry, Imperial College London, London, UK

Abstract

White flour may be directly electrospun, providing a starch nanofiber alternative which avoids unnecessary industrial extraction and purification. By dissolving 17 wt% flour in warm formic acid and cooling, a dope can be created which can be electrospun into porous mats of 372 nm fibers of pasta.

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Article information

DOI: https://doi.org/10.1039/D4NA00601A
Article type: Communication
Submitted: 22 Jul 2024
Accepted: 29 Oct 2024
First published: 30 Oct 2024
This article is Open Access

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Nanoscale Adv., 2024,6, 6129-6133

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