Akademik Veri Yönetim Sistemi
Food and Bioprocess Technology, cilt.17, sa.2, ss.489-503, 2024 (SCI-Expanded)
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°), 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. Graphical Abstract: [Figure not available: see fulltext.]