Influence of gelatin type on physicochemical properties of electrospun nanofibers

Bruna Silva de Farias, Francisca Zuchoski Rizzi, Eduardo Silveira Ribeiro, Patrícia Silva Diaz, Tito Roberto Sant’Anna Cadaval Junior, Guilherme Luiz Dotto, Mohammad Rizwan Khan, Salim Manoharadas, Luiz Antonio de Almeida Pinto, Glaydson Simões dos Reis*

*Tämän työn vastaava kirjoittaja

Tutkimustuotos: LehtiartikkeliArtikkeliTieteellinenvertaisarvioitu

6 Sitaatiot (Scopus)

Abstrakti

This study explores the fabrication of nanofibers using different types of gelatins, including bovine, porcine, and fish gelatins. The gelatins exhibited distinct molecular weights and apparent viscosity values, leading to different entanglement behavior and nanofiber production. The electrospinning technique produced nanofibers with diameters from 47 to 274 nm. The electrospinning process induced conformational changes, reducing the overall crystallinity of the gelatin samples. However, porcine gelatin nanofibers exhibited enhanced molecular ordering. These findings highlight the potential of different gelatin types to produce nanofibers with distinct physicochemical properties. Overall, this study sheds light on the relationship between gelatin properties, electrospinning process conditions, and the resulting nanofiber characteristics, providing insights for tailored applications in various fields.

AlkuperäiskieliEnglanti
Artikkeli15195
JulkaisuScientific Reports
Vuosikerta13
Numero1
DOI - pysyväislinkit
TilaJulkaistu - jouluk. 2023
OKM-julkaisutyyppiA1 Julkaistu artikkeli, soviteltu

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