A Novel Approach to Crosslink Gelatin Nanofibers Through Neutralization-Induced Maillard Reaction
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Improved mechanical strength and stability are key to expanding the use of biopolymers in a range of applications such as food packaging, tissue engineering, and wound healing. This can be achieved through crosslinking, a process that introduces chemical bonds between polymer chains in a nanofiber structure. In this particular investigation, gelatin nanofibers were produced using electrically assisted solution blow spinning. The study aimed to introduce and compare the effectiveness of the innovative neutralization-triggered Maillard crosslinking method with thermal crosslinking and classical Maillard crosslinking techniques. Several aspects, including mechanical properties, thermal stability, hydrophobicity, antibacterial and antioxidant activities, amino acid profile, as well as physical properties like FTIR spectra, SEM, TGA, water contact angle, and air permeability of the nanofiber webs, were examined. The outcomes revealed that the samples crosslinked via the novel method exhibited the highest hydrophobicity (with a water contact angle of 103.38 & DEG;), a more rigid network structure with a tensile strength of 0.887 MPa, and 8.4 mm inhibition zones against E. coli and S. aureus. Overall, this research introduces a promising technique for modifying gelatin for food packaging, bioactive delivery, and biomedical applications.
Açıklama
Anahtar Kelimeler
Crosslinking, Nanofibers, Gelatin, Solution blow spinning
Kaynak
Food and Bioprocess Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
17
Sayı
2
