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%, w/w FSG) on physicochemical properties of fiber-fo...

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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5855840/
https://www.ncbi.nlm.nih.gov/pubmed/29470390
http://dx.doi.org/10.3390/ijms19020618

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5855840/
https://www.ncbi.nlm.nih.gov/pubmed/29470390
http://dx.doi.org/10.3390/ijms19020618

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