Preparation of Fish Skin Gelatin-Based Nanofibers Incorporating Cinnamaldehyde by Solution Blow Spinning

Cinnamaldehyde, a natural preservative that can non-specifically deactivate foodborne pathogens, was successfully incorporated into fish skin gelatin (FSG) solutions and blow spun into uniform nanofibers. The effects of cinnamaldehyde ratios (5-30%, / FSG) on physicochemical properties of fiber-form...

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Bibliographic Details
Published in:	International journal of molecular sciences Vol. 19; no. 2; p. 618
Main Authors:	Liu, Fei, Türker Saricaoglu, Furkan, Avena-Bustillos, Roberto J, Bridges, David F, Takeoka, Gary R, Wu, Vivian C H, Chiou, Bor-Sen, Wood, Delilah F, McHugh, Tara H, Zhong, Fang
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 22-02-2018 MDPI
Subjects:	Acrolein - analogs & derivatives Acrolein - chemistry Animals Anti-Infective Agents - pharmacology Antibacterial activity Antimicrobial agents Bacteria - drug effects Cinnamaldehyde Emulsions Fish Fishes Foodborne pathogens Gelatin Gelatin - chemistry Lactobacillus plantarum Listeria Listeria monocytogenes Nanofibers Nanofibers - chemistry Nanofibers - ultrastructure Nanoscience Nanotechnology - methods Particle Size Pathogens Physicochemical properties Salmonella Skin Skin - chemistry Skin preparations Solutions Spectroscopy, Fourier Transform Infrared Surface Tension Vapors Viscosity solution blow spinning antimicrobial activity cinnamaldehyde gelatin nanofibers
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