ArticleFoods (Basel, Switzerland)2023
Influence of the Maillard Reaction on Properties of Air-Assisted Electrospun Gelatin/Zein/Glucose Nanofibers.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Interfacial Interactions and Structural Evolution of Gelatin/Zein Nanofiber Composites Modulated by Poly(Vinyl Alcohol).Foods (Basel, Switzerland) · 2026Article
- The effects of ultrasound-assisted glycosylation modification on zein protein structure and resveratrol grafting.Ultrasonics sonochemistry · 2026Article
- A Comprehensive Review on Food-Grade Electrospinning of Natural Biopolymers for Cultivated Meat Applications.Foods (Basel, Switzerland) · 2026Review
- Navigating the Bio-Composite Landscape: A Strategic Reconstruction of Electrospun Starch-Zein Nanofibers.Polymers · 2026Review
- Mimicking the myoseptum in cultivated fish by manufacturing edible microalgae-rich nanofibers.NPJ science of food · 2025Article
- Influence of the Maillard Reaction on the Properties of Gelatin/Zein Nanofibers Loaded with Dihydromyricetin Prepared by Electro-Blowing Spinning.Biomolecules · 2025Article
- Review
- Air-Assisted Electrospinning of Dihydromyricetin-Loaded Dextran/Zein/Xylose Nanofibers and Effects of the Maillard Reaction on Fiber Properties.Molecules (Basel, Switzerland) · 2024Article
- Tunable Physical Properties of Electro-Blown Spinning Dextran/Zein Nanofibers Cross-Linked by Maillard Reaction.Foods (Basel, Switzerland) · 2024Article
- The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers.Antioxidants (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors.
Funding
Abstract
To develop biodegradable, sustainable, and environment-friendly functional food-packaging materials, gelatin/zein/glucose nanofibers were fabricated through air-assisted electrospinning and then crosslinked by the Maillard reaction under mild conditions (60 °C and 50% relative humidity) in this study. Compared to traditional electrospinning, air-assisted electrospinning increased the yield of nanofibers by 10 times, and the average diameter from 263 nm to 664 nm, while the airflow facilitated uniform and smooth nanofiber formation. During the Maillard reaction in 0-5 days, the gelatin/zein/glucose showed no morphology change. Fourier transform infrared spectra analysis indicated that gelatin interacted with zein through hydrogen bonding and the occurrence of the Maillard reaction among the protein and glucose molecules. After four days of Maillard reaction, the nanofibers presented higher thermal stability, the most hydrophobic surface (water contact angle: 133.6°), and stiffer network structure (elastic modulus of 38.63 MPa, tensile strength of 0.85 MPa). Overall, Maillard-reaction-crosslinked gelatin/zein/glucose nanofibers showed favorable physical properties, which suggests their potential for application in food-active packaging.
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