Preparation and characterization of pea protein isolate-pullulan blend electrospun nanofiber films.

The objective of this work was to fabricate and characterize food-grade pea protein isolate (PPI) and carbohydrate polymer pullulan (PUL) nanofiber films by using green electrospinning technology. The effect of the blend ratios on the PPI/PUL solution properties (e.g.

Fast dissolving oral films for drug delivery prepared from chitosan/pullulan electrospinning nanofibers.

In this study, Chitosan/pullulan composite nanofiber fast dissolving oral films (FDOFs) were prepared via electrospinning technology. The ratio of chitosan/pullulan (C/P) had an influence on solution property and nanofiber morphology, with the increase of chitosan, viscosity and conductivity of solutions increased, the morphology obtained by scanning electron microscopy indicated that the diameter of nanofibers decreased initially then increased. The Fourier transform infrared spectra indicated hydrogen bond interactions between chitosan and pullulan molecules.