Electrospun Fibers From Esterified Starch of Tubers: Effect of Concentration and Source of Starch on Fibers Performance

ABSTRACT This study aimed to verify the performance of electrospun fibers fabrication based on tuber starch and evaluate the influence of viscosity and degree of esterification on the properties of the fibers. The polymeric solutions were fabricated using taro, yam, sweet potato, and potato starches at different concentrations using formic acid as solvent. The starches were evaluated for amylose content, with values ranging from 10.6% (taro starch) to 33.7% (sweet potato starch) and esterification degree (promoted by formic acid), which varied from 0.62 (yam starch) to 1.11 (sweet potato starch). The polymeric solutions were evaluated for electrical conductivity and rheological measurements. In general, it was possible to observe that lower concentrations of the polymeric solutions showed decreased flow resistance, which was favorable for the formation of fibers. The tuber‐starch fibers were fabricated by electrospinning and assessed by morphology, size distribution, and thermogravimetric properties. The mean diameter of the fibers ranged from 133 to 849 nm, showing high thermal stability. The starch concentration and degree of substitution influenced the polymeric solution, directly affecting the electrospinnability and properties of fibers.