The Effect of the Thermal History on the Gelation of Gelatin solution

Influence of gelatin type on physicochemical properties of electrospun nanofibers

This study explores the fabrication of nanofibers using different types of gelatins, including bovine, porcine, and fish gelatins. The gelatins exhibited distinct molecular weights and apparent viscosity values, leading to different entanglement behavior and nanofiber production. The electrospinning technique produced nanofibers with diameters from 47 to 274 nm. The electrospinning process induced conformational changes, reducing the overall crystallinity of the gelatin samples. However, porcine gelatin nanofibers exhibited enhanced molecular ordering. These findings highlight the potential of different gelatin types to produce nanofibers with distinct physicochemical properties. Overall, this study sheds light on the relationship between gelatin properties, electrospinning process conditions, and the resulting nanofiber characteristics, providing insights for tailored applications in various fields.

Antimicrobial packaging film from cactus (Cylindropuntia fulgida) mucilage and gelatine

Gelatine is an excellent substitute for biodegradable packaging materials; nevertheless, it is necessary to mix it with other polymers due to its poor mechanical and high hydrophilicity. In the present study, we used Cylindropuntia fulgida mucilage (CF) as main constituent and gelatine (GTN). The Euphorbia caducifolia extract (ECE) was incorporated in concentrations of 0, 1, 5, 10, 20 %, and its influence on the film's morphological, thermal, mechanical, and water vapor barrier properties was assessed. The surface of fabricated CF/GTN/ECE biocomposite films was more homogeneous and smoother with the high concentration of in ECE. The elongation at break improved from 2 to 60.59 %, and WVP enhanced from 3.34 to 2.59 10^-4 g mm/mm² day kPa and highest antimicrobial activity of 3.62 ± 0.71 Log CFU g^-1 when CF/GTN was incorporated with 20 % ECE. Incorporating CF and ECE 10 to 20 % makes these films a good substitute for the packaging of food products.

Tackling Humidity with Designer Ionic Liquid-Based Gas Sensing Soft Materials

Relative humidity is simultaneously a sensing target and a contaminant in gas and volatile organic compound (VOC) sensing systems, where strategies to control humidity interference are required. An unmet challenge is the creation of gas-sensitive materials where the response to humidity is controlled by the material itself. Here, humidity effects are controlled through the design of gelatin formulations in ionic liquids without and with liquid crystals as electrical and optical sensors, respectively. In this design, the anions [DCA]^- and [Cl]^- of room temperature ionic liquids from the 1-butyl-3-methylimidazolium family tailor the response to humidity and, subsequently, sensing of VOCs in dry and humid conditions. Due to the combined effect of the materials formulations and sensing mechanisms, changing the anion from [DCA]^- to the much more hygroscopic [Cl]^- , leads to stronger electrical responses and much weaker optical responses to humidity. Thus, either humidity sensors or humidity-tolerant VOC sensors that do not require sample preconditioning or signal processing to correct humidity impact are obtained. With the wide spread of 3D- and 4D-printing and intelligent devices, the monitoring and tuning of humidity in sustainable biobased materials offers excellent opportunities in e-nose sensing arrays and wearable devices compatible with operation at room conditions.

Influence of tyrosine-derived moieties and drying conditions on the formation of helices in gelatin

The single and triple helical organization of protein chains strongly influences the mechanical properties of gelatin-based materials. A chemical method for obtaining different degrees of helical organization in gelatin is covalent functionalization, while a physical method for achieving the same goal is the variation of the drying conditions of gelatin solutions. Here we explored how the introduction of desaminotyrosine (DAT) and desaminotyrosyl tyrosine (DATT) linked to lysine residues of gelatin influenced the kinetics and thermodynamic equilibrium of the helicalization process of single and triple helices following different drying conditions. Drying at a temperature above the helix-to-coil transition temperature of gelatin (T > T(c), called v(short)) generally resulted in gelatins with relatively lower triple helical content (X(c,t) = 1-2%) than lower temperature drying (T < T(c), called v(long)) (X(c,t) = 8-10%), where the DAT(T) functional groups generally disrupted helix formation. While different helical contents affected the thermal transition temperatures only slightly, the mechanical properties were strongly affected for swollen hydrogels (E = 4-13 kPa for samples treated by v(long) and E = 120-700 kPa for samples treated by v(short)). This study shows that side group functionalization and different drying conditions are viable options to control the helicalization and macroscopic properties of gelatin-based materials.

Enhancing water repellence and mechanical properties of gelatin films by tannin addition

In order to reduce pollution caused by traditional non-biodegradable plastic films, renewable raw materials from plants and wastes of meat industries have been employed in this work. A hydrolysable chestnut-tree tannin was used for gelatin modification. Films of gelatin and gelatin-tannin were obtained by casting at room conditions. Transition temperatures of both gelatin and gelatin-tannin systems were determined by differential scanning calorimetry (DSC). Glass transition temperatures of modified gelatin occurred at higher temperatures than for neat gelatin. Enthalpy and temperature of helix-coil transition decreased when tannin content increased due to variations in the helical structure of gelatin as a consequence of tannin presence in agreement with X-ray analysis. Mechanical and thermal behaviour varied as a function of the content of tannin, showing optimum values for films modified with 10 wt% tannin. The transparency of films was maintained after modification with tannin. Solubility and swelling tests of the films revealed that the presence of tannin reduced the water affinity of gelatin.