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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #336577
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Solution blow spinning of food-grade gelatin nanofibers

Author
item LIU, FEI - Jiangnan University
item Avena-Bustillos, Roberto
item Bilbao-Sainz, Cristina
item Woods, Rachelle
item Chiou, Bor-Sen
item Wood, Delilah - De
item Williams, Tina
item Yokoyama, Wallace - Wally
item Glenn, Gregory - Greg
item McHugh, Tara
item ZHONG, FANG - Jiangnan University

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/17/2017
Publication Date: 5/4/2017
Citation: Liu, F., Avena-Bustillos, R.D., Bilbao-Sainz, C., Woods, R., Chiou, B., Wood, D.F., Williams, T.G., Yokoyama, W.H., Glenn, G.M., McHugh, T.H., Zhong, F. 2017. Solution blow spinning of food-grade gelatin nanofibers. Journal of Food Science. 82(6):1402-1411. doi: 10.1111/1750-3841.13710.

Interpretive Summary: It was demonstrated that is possible to produce food-grade nanofibers by solution blow spinning (SBS) with high molecular weight fish skin gelatin and diluted acetic acid as solvent, while not being possible with mammalian gelatins under same processing conditions. Results obtained in the study may offer assistance in the selection of solution properties and processing parameters for gelatin fiber preparation using SBS method. SBS, with high fiber production rate, can be a potential method to prepare agricultural-based fibers containing antimicrobial/antioxidant agents for controlled release applications, providing more high value-added food products.

Technical Abstract: The primary advantage of nanofibers over larger diameter fibers is the larger surface area to volume ratio. This study evaluated solution blow spinning (SBS) processing conditions for obtaining food-grade gelatin nanofibers from mammalian and fishery by-products, such as pork skin gelatins (PGs) and high molecular weight fish skin gelatin (HMWFG). HMWFG had a highest intact collagen structure compared to PGs. PGs with different Bloom values, solution viscosities and surface tensions were compared with HMWFG for their ability to produce nanofibers through SBS. Only HMWFG fibers were obtained irrespective of processing conditions, which looked like fluffy cotton candy. HMWFG nanofibers had round morphologies with a narrower diameter distribution and lower average fiber diameter (AFD) under medium gelatin concentrations, medium air pressures, and medium feed rates. The highest glass transition temperature (Tg) values were obtained at medium concentrations, medium air pressure and either high or low feed rate. The thinnest HMWFG nanofibers with an AFD of 80.1 nm and the highest Tg value of 59.0 ºC could be formed by combining a concentration of 17.6% (w/v), an air pressure of 0.379 MPa, and a feed rate of 0.06 mL/min from the response surface analysis. HMWFG BET surface area increased from 221 to 237 m2/g, indicating their potential applicability for active compound carrier.