The aim of this study was to determine the effects of microwave pretreatment on physicochemical characteristics of carob flour and rice starch–based nanofibers produced by electrospinning. The effects of microwave heating on production of nanofibers by electrospinning have not been studied before. Another aim of the study was to fabricate and characterize nanofibers by using different carob flour concentrations (3%, 5% w/v) and rice starch (0.5% w/v). Films were characterized by scanning electron microscopy, water vapor permeability, X-ray diffraction, mechanical test, differential scanning calorimeter, and Fourier transform infrared spectrophotometer. Homogenous and bead-free fibers were obtained when microwave heating was used. Nanofibers originated from microwave-heated solution presented better characteristics in terms of water vapor permeability and mechanical properties as compared with conventionally heated ones. Microwave-heated solution had higher viscosity and available amino group amount as compared with conventionally heated solution. This study showed that microwave heating can be considered as a promising pretreatment method for electrospinning rather than conventional heating to be used in food packaging area.

这项研究的目的是确定微波预处理对静电纺丝生产的角豆粉和大米淀粉基纳米纤维的理化特性的影响。以前尚未研究微波加热对通过电纺丝生产纳米纤维的影响。该研究的另一个目的是通过使用不同浓度的角豆粉（3％，5％w / v）和大米淀粉（0.5％w / v）来制造和表征纳米纤维。通过扫描电子显微镜，水蒸气渗透性，X射线衍射，机械测试，差示扫描量热仪和傅立叶变换红外分光光度计对膜进行表征。当使用微波加热时，获得了均质且无珠的纤维。与常规加热的纳米纤维相比，源自微波加热溶液的纳米纤维在水蒸气渗透性和机械性能方面表现出更好的特性。与常规加热的溶液相比，微波加热的溶液具有更高的粘度和可用的氨基量。这项研究表明，微波加热可以被认为是一种有前途的静电纺丝预处理方法，而不是用于食品包装领域的常规加热。