Modernization of Traditional Chinese Condiments via Electrospun Polymeric Nanocomposites
Abstract
Soy sauce is a traditional Chinese liquid condiment with reddish brown color, which helps to promote appetite. However, how to provide efficient and convenient ways to use it poses a great challenge for researchers. In this study, a new concept shows that nanocomposites based on electrospun polymers can be used as a platform to promote the transportation and dissemination of Chinese traditional condiments. Soy sauce and spinning polymer PVP K90 can be dissolved in solution and dried by electrospinning technology. Electrospun technology for transferring solution to solid nanofiber film (i.e. soy sauce loaded nanocomposites) was explored. This film was proved to be composed of linear nanofibers. The nanofiber film was processed into a single circular film with a diameter of 16 mm by a belt punch. We have developed a self-created method to reveal the solubility of soy sauce silk. The water drop experiment shows that when the film encounters water, the loaded soy sauce is released immediately, and the film is degraded rapidly. Based on the rational selection of polymer excipients, the study aims to modernize many types of traditional Chinese condiments, including granular, powder, liquid and other types of dosage forms.