|Avena Bustillos, Roberto|
|Wood, Delilah - De|
|Glenn, Gregory - Greg|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/23/2015
Publication Date: 2/28/2015
Citation: Avena Bustillos, R.D., Woods, R., Chiou, B., Wood, D.F., Williams, T.G., Glenn, G.M., Mchugh, T.H. 2015. Blow spinning of food-grade-gelatin nanofibers (abstract). Meeting Abstract.
Technical Abstract: Nanofibers have been examined for many diverse applications, including catalysis, filtration, controlled release of drugs and active agents, sensor, and tissue engineering and as texturized food ingredients. The primary advantage of nanofibers over larger diameter fibers is the larger surface area to volume ratios. Many of these nanofibers have been produced from synthetic polymers and non-edible solvents, mostly through electrospinning. In contrast, there have been very few studies on nanofibers produced from natural polymers derived from agriculture products or byproducts and food-grade solvents. Solution blow spinning is a novel and practical technique to produce nano- and microfibers. Gelatin nanofibers can be used as carriers for controlled release of antioxidants, antimicrobials and nutrients. This study evaluated blow spinning processing conditions for obtaining food-grade gelatin nanofibers from mammalian and fishery by-products with different physical characteristics. Type A porkskin and type B bovine gelatins with different Bloom values and solution viscosities were compared to high molecular weight cold-water fish skin gelatin for their ability to produce nanofibers through solution blow spinning. Gelatins at 10, 15 and 20% (w/v) were solubilized in 20% (v/v) acetic solution and blow spun at two flow rates (0.1 and 0.2 mL/min) and three high air pressures (40, 50, 60 Psia). Blow spun nanofibers were obtained from 15% and 20% fish gelatin while it was not possible to achieve similar results with the type A and B different mammalian gelatin solutions. Diameter of blow spun fish gelatin nanofibers was 43.6±5.1 nm. BET surface area of blow spun gelatin increased from 221 to 241 m2/g, indicating their potential applicability as active compounds carrier.