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A Novel Approach to Crosslink Gelatin Nanofibers Through Neutralization-Induced Maillard Reaction

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Abstract

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.

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Data Availability

All data generated or analyzed during this study are included in this published article.

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Funding

This research was supported by Karabuk University under grant number [KBUBAP-21-ABP-031]. The views and opinions expressed in this article are those of the author(s) and do not necessarily reflect the official policy or position of the funding agency or organization.

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Authors and Affiliations

  1. School of Mechanical and Industrial Engineering, Addis Ababa University, 1000, Addis Ababa, Ethiopia

    Salih Birhanu Ahmed

  2. Department of Mechanical Engineering, Karabuk University, 78050, Karabuk, Türkiye

    Salih Birhanu Ahmed

  3. Department of Food Technology, Bogazliyan Vocational School, Yozgat Bozok University, 66400, Yozgat, Türkiye

    Nurcan Doğan & Cemhan Doğan

  4. Iron and Steel Institute, Karabuk University, Karabuk, 78050, Türkiye

    Yasin Akgul

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  1. Salih Birhanu Ahmed
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Salih Birhanu Ahmed: writing—original draft, investigation, methodology, writing—review and editing. Cemhan Dogan: writing—original draft, investigation, visualization, resources. Nurcan Dogan: writing—original draft, investigation, visualization, resources. Yasin Akgul: writing—review and editing the original draft, investigation, and methodology.

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Ahmed, S.B., Doğan, N., Doğan, C. et al. A Novel Approach to Crosslink Gelatin Nanofibers Through Neutralization-Induced Maillard Reaction. Food Bioprocess Technol 17, 489–503 (2024). https://doi.org/10.1007/s11947-023-03146-6

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