Martinek, J.; Mokrejš, P.; Pavlačková, J.; Hřibová, M.; Pokorný, P.; Janáčová, D.; Gál, R. Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin. Foods 2024, 13, 2630, doi:10.3390/foods13162630.
Martinek, J.; Mokrejš, P.; Pavlačková, J.; Hřibová, M.; Pokorný, P.; Janáčová, D.; Gál, R. Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin. Foods 2024, 13, 2630, doi:10.3390/foods13162630.
Martinek, J.; Mokrejš, P.; Pavlačková, J.; Hřibová, M.; Pokorný, P.; Janáčová, D.; Gál, R. Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin. Foods 2024, 13, 2630, doi:10.3390/foods13162630.
Martinek, J.; Mokrejš, P.; Pavlačková, J.; Hřibová, M.; Pokorný, P.; Janáčová, D.; Gál, R. Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin. Foods 2024, 13, 2630, doi:10.3390/foods13162630.
Abstract
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 is obtained from a non-traditional source of collagen (chicken by-products) using a unique enzymatic process. The fiber quality is compared with those prepared from traditional collagen tissues (porcine, bovine). The results show that fibers crosslinked with glutaraldehyde vapor preserve their structure even in contact with water. Using a cross-linker controls swelling ability and solubility while maintaining the fiber structure. On the contrary, uncross-linked gelatin fibers are 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 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.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
