Bionanocomposite is considered an advanced way to bridge the gap between the structural and functional material and achieve the desired properties in the nanocomposite. This present study highlighted the synthesis of fish gelatin-based magnetic nanocomposite (GMNC) using three different concentrations of gelatin (6% w/v, G12% w/v, and 18% w/v) individually, through the in situ coprecipitation method. The effect of gelatin concentration on the structural, functional, magnetic properties, and biocompatibility of the GMNC was studied successfully. This variation reduces the crystallite size from 20.8 to 12.2 nm. GMNC obtained at minimum gelatin concentration (6% w/v) produced well-dispersed sphere-shaped magnetite nanoparticles with an average particle size of 33 nm without aggregation. All three reported superparamagnetic behavior at 293 K. It also noted the highly biocompatible and biodegradable nature of GMNC with a high magnetic response at a low magnetic field. This study reported the perspective of this functionalization method for biomedical applications, as GMNC is a potential carrier material that is easily attached to drug molecules through the free functional residues of gelatin molecules. The present study also performed the in vitro drug release behavior of 5'Fluorouracil-loaded GMNC (GF) at physiological conditions (pH 7.4 and 37 °C). It indicates the prepared GF exhibits a sustained drug-release profile for up to 48 h. Hence, these results strongly supported that the functionalized GMNC would be a potential carrier material for advanced drug delivery applications.
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http://dx.doi.org/10.1007/s11274-023-03800-3 | DOI Listing |
Food Sci Technol Int
November 2024
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
This study investigated the applicability of the biodegradable films and coatings prepared from gelatin extracted from jellyfish using two extraction methods; conventional hot water extraction and microwave-assisted extraction, for the preservation of strawberries under refrigerated storage (4 °C), compared to biodegradable films and coatings prepared from analytical grade cold water fish skin gelatin and porcine skin gelatin. After 21 days of storage, uncoated strawberries (control group) exhibited visual decay and fungal attacks while coated or film-wrapped strawberries exhibited a better appearance. Coating or wrapping with gelatin films significantly reduced the weight loss of strawberries and the changes in color, hardness, moisture content, pH, titratable acidity, and total soluble solids of coated/film-wrapped fruits during storage were minimal compared to the uncoated fruits.
View Article and Find Full Text PDFJ Colloid Interface Sci
February 2025
Key Laboratory of Product Packaging and Logistics, Packaging Engineering Institute, College of Packaging Engineering, Jinan University, Qianshan Road 206, Zhuhai 519070, China. Electronic address:
Hydrogels hold great potential for use in intelligent packaging, yet they often suffer from limited functionality and inadequate mechanical strength when applied to anticounterfeiting and freshness monitoring. In this study, we present a straightforward method to create a multifunctional hydrogel by in-situ polymerizing acrylic acid (PAA) within a gelatin-Al system. The resulting hydrogels exhibited an elongation at break of over 1200 %, a tensile stress of 1.
View Article and Find Full Text PDFFoods
October 2024
Department of Microbiology, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain.
The consumption of raw or smoked fish entails significant microbiological risks, including contamination by pathogens such as , which can cause severe foodborne illnesses. This study explores the preservative use of piscicolin CM22, a novel bacteriocin derived from the psychrotolerant strain CM22, in two types of edible coatings (EC): chitosan-based and fish gelatin-based. An initial in vitro characterization of the technological and antimicrobial properties of these ECs with and without bacteriocin was conducted.
View Article and Find Full Text PDFGels
August 2024
School of Food Engineering, Ludong University, Yantai 264025, China.
The application of fish gelatin (FG) is limited due to its poor mechanical properties and thermal stability, both of which could be significantly improved by gellan gum (GG) found in previous research. However, the FG/GG composite hydrogel was brittle and easily damaged by external forces. It was found that the composite hydrogel with Fe(SO) showed good flexibility and self-healing properties in the pre-experiment.
View Article and Find Full Text PDFInt J Biol Macromol
November 2024
Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, G. Narutowicza St. 11/12, 80-233 Gdansk, Poland. Electronic address:
The preservation of tuna fish products, which are extremely perishable seafood items, is a substantial challenge due to their instantaneous spoilage caused by microbial development and oxidative degradation. The current review explores the potential of employing chitosan-gelatin-based edible films and coatings, which are enriched with plant extracts, as a sustainable method to prolong the shelf life of tuna fish products. The article provides a comprehensive overview of the physicochemical properties of chitosan and gelatin, emphasizing the molecular interactions that underpin the formation and functionality of these biopolymer-based films and coatings.
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