UV-crosslinked collagen-chondroitin sulfate nanofibers: Insights on production, characterization, in-vitro digestibility

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dc.authorid0000-0001-8811-0906
dc.authorid0000-0003-3040-3321
dc.authorid0000-0002-3663-2881
dc.authorid0000-0002-3069-1709
dc.contributor.authorAta, Ozge
dc.contributor.authorBakar, Bahar
dc.contributor.authorKaplan Turkoz, Burcu
dc.contributor.authorKumcuoglu, Seher
dc.contributor.authorKazanci, Murat
dc.contributor.authorTavman, Sebnem
dc.date.accessioned2025-04-25T06:49:13Z
dc.date.available2025-04-25T06:49:13Z
dc.date.issued2024
dc.departmentEge Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractElectrospun 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.
dc.identifier.citationAta, 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.
dc.identifier.doi10.1016/j.foodhyd.2024.110687
dc.identifier.endpage8
dc.identifier.issn0268005X
dc.identifier.issueOct
dc.identifier.scopus2-s2.0-85205308714
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2024.110687
dc.identifier.urihttps://hdl.handle.net/11454/117151
dc.identifier.volume159
dc.identifier.wosWOS:001330828600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAta, Ozge
dc.institutionauthorBakar, Bahar
dc.institutionauthorKaplan Turkoz
dc.institutionauthorKumcuoglu, Seher
dc.institutionauthorTavman, Sebnem
dc.institutionauthorid0000-0001-8811-0906
dc.institutionauthorid0000-0003-3040-3321
dc.institutionauthorid0000-0002-3663-2881
dc.institutionauthorid0000-0002-3069-1709
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Hydrocolloids
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCharacterization
dc.subjectChondroitin sulfate
dc.subjectElectrospinning
dc.subjectIn vitro digestion
dc.subjectNanofibers
dc.subjectType I collagen
dc.titleUV-crosslinked collagen-chondroitin sulfate nanofibers: Insights on production, characterization, in-vitro digestibility
dc.typeArticle

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