Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F46747885%3A24410%2F24%3A00013425" target="_blank" >RIV/46747885:24410/24:00013425 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/24:63580174 RIV/70883521:28140/24:63580174

Result on the web

<a href="https://doi.org/10.3390/foods13162630" target="_blank" >https://doi.org/10.3390/foods13162630</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods13162630" target="_blank" >10.3390/foods13162630</a>

Result language

angličtina

Original language name

Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin

Original language description

The application of biopolymer-based materials is increasing due to better sustainability and environmental protection properties. Gelatin fibers have a specific surface and high porosity, which is why their use in medicine and the food industry is being researched. This article explores the potential of centrifugal spinning to produce gelatin fibers. Gelatin for fiber preparation was obtained from a non-traditional source of collagen (chicken by-products) using a unique enzymatic process. The fiber quality was compared with those prepared from gelatins produced from traditional collagen tissues (porcine, bovine). The results showed that fibers cross-linked with glutaraldehyde vapor preserved their structure even in contact with water. Using a cross-linker controlled swelling ability and solubility while maintaining the fiber structure. On the contrary, uncross-linked gelatin fibers were water soluble due to a high surface-to-volume ratio, facilitating water penetration and dissolution. Scanning electron microscopy (SEM) provided a clearer picture of the morphology of gelatin fibers obtained by centrifugal spinning. Differences in the amount of bonding depending on the raw material used and the presence of a cross-linker were analyzed using Fourier transform infrared spectroscopy (FTIR). The overall results showed that chicken gelatin is a suitable alternative to gelatins from traditional sources and can be used for preparing food and pharmaceutical packaging and coatings, fibers, or bioprinting of 3D matrices.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOODS

ISSN

2304-8158

e-ISSN

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Volume of the periodical

13

Issue of the periodical within the volume

16

Country of publishing house

CH - SWITZERLAND

Number of pages

14

Pages from-to

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UT code for WoS article

001305230200001

EID of the result in the Scopus database

2-s2.0-85202625861