UV-crosslinked collagen-chondroitin sulfate nanofibers: Insights on production, characterization, in-vitro digestibility
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Electrospun polymer nanofibers have significant attention in various fields. In this study, collagen/chondroitin sulfate (Col/CS) nanofibers were fabricated by electrospinning, the effect of solution and processing parameters on fiber morphology was investigated. The resulting fibers were exposed to UV light for the crosslinking process. Granola bars with Col/CS nanofibers were prepared and subjected to in vitro digestion. The electrospun Col/CS nanofibers, fabricated at a 95:5 (w/w) ratio under 26 kV voltage, 0.8 mL/h feeding rate, and a 15 cm tip-to-collector distance, exhibited a smooth, bead-free fibrous morphology with an average diameter of 79.88 +/- 6.01 nm. After UV-crosslinking, no new bands were observed in the FTIR spectrum, but notable changes occurred in the Amide I and II regions. Granola bars containing Col/CS nanofibers exhibited significantly higher Col content in the intestinal digestion fraction of in vitro digestion compared to the control group (free Col + CS). On the other hand, no significant difference was observed between the CS content of the samples after intestinal digestion. These findings demonstrate that electrospinning followed by UV crosslinking is an effective method for producing Col/CS fibers without the use of harsh solvents, highlighting Col/CS nanofibers as promising candidates for the development of novel functional foods.
Açıklama
Anahtar Kelimeler
Characterization, Chondroitin sulfate, Electrospinning, In vitro digestion, Nanofibers, Type I collagen
Kaynak
Food Hydrocolloids
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
159
Sayı
Oct
Künye
Ata, O., Bakar, B., Kaplan Turkoz, B., Kumcuoglu, S., Kazanci, M., & Tavman, S. (2025). UV-crosslinked collagen-chondroitin sulfate nanofibers: Insights on production, characterization, in-vitro digestibility. Food Hydrocolloids, 159, 110687.
