The breakthrough, led by Beatrice Britton as part of her MSci Chemistry degree, was achieved through electrospinning, a process where an electric charge pulls a flour-water mixture through a needle to form fine nanofibers.
Though not intended for culinary use, this ultra-thin “nanopasta” offers significant promise in fields such as medicine and industry. The nanofibers, made from starch in white flour, are biodegradable, biocompatible, and highly porous properties ideal for medical applications like drug delivery, wound healing, and bone regeneration. The porous structure allows moisture retention while keeping bacteria out, making it a perfect material for advanced bandages.
The key to this innovation lies in bypassing the energy-intensive process of starch extraction. By using flour directly, the team not only cut down on environmental costs but also created a more sustainable method for producing nanofibers. These nanofibers could lead to future applications in nanofiltration, tissue engineering, and even renewable energy storage.
