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Electrospinning of Fish Gelatin Solution Containing Citric Acid: An Environmentally Friendly Approach to Prepare Crosslinked Gelatin Fibers
dc.contributor.author | Liguori, Anna | |
dc.contributor.author | Uranga Gama, Jone | |
dc.contributor.author | Panzavolta, Silvia | |
dc.contributor.author | Guerrero Manso, Pedro Manuel ![]() | |
dc.contributor.author | De la Caba Ciriza, María Coro ![]() | |
dc.contributor.author | Focarete, María Letizia | |
dc.date.accessioned | 2019-12-30T10:10:02Z | |
dc.date.available | 2019-12-30T10:10:02Z | |
dc.date.issued | 2019-09-01 | |
dc.identifier.citation | Materials 12(17) : (2019) // Article ID 2808 | es_ES |
dc.identifier.issn | 1996-1944 | |
dc.identifier.uri | http://hdl.handle.net/10810/37414 | |
dc.description.abstract | The majority of the crosslinking approaches employed to confer water resistance properties to electrospun gelatin mats are based on the use of potential cytotoxic agents, turning out to be not suitable for biomedical applications. Environmentally friendly chemical strategies based on the use of non-toxic agents are, therefore, strongly demanded. In the present work, the possibility to produce crosslinked electrospun fish gelatin mats by electrospinning an aqueous solution, containing citric acid as a crosslinking agent, is reported. The effect of pH on solution rheological properties, as well as on the electrospun mat morphology, chemistry, and crosslinking degree, is assessed. The increase of solution pH from 1.8 to 3.7 allows for obtaining fibers that maintain the fibrous morphology also in the mat. Subsequent thermal treatment of the electrospun mat (80 degrees C for 30 min) turns out to increase the crosslinking degree and morphological stability of the mat. | es_ES |
dc.description.sponsorship | This research was funded by the Spanish Ministry of Science, Innovation and Universities (RTI2018-097100-B-C22), the Basque Government (Department of Quality and Food Industry), the Provincial Council of Gipuzkoa (Department of Economic Development, the Rural Environment and Territorial Balance) and the Italian Ministry of University and Research (MIUR). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.subject | fish gelatin | es_ES |
dc.subject | citric acid | es_ES |
dc.subject | electrospinning | es_ES |
dc.subject | PH | es_ES |
dc.subject | thermal treatment | es_ES |
dc.subject | gelatin structure | es_ES |
dc.subject | crosslinking degree | es_ES |
dc.subject | linking | es_ES |
dc.subject | scaffolds | es_ES |
dc.subject | films | es_ES |
dc.subject | fabrication | es_ES |
dc.subject | nanofibers | es_ES |
dc.title | Electrospinning of Fish Gelatin Solution Containing Citric Acid: An Environmentally Friendly Approach to Prepare Crosslinked Gelatin Fibers | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Attribution 4.0 International (CC BY 4.0) | es_ES |
dc.rights.holder | Atribución 3.0 España | * |
dc.relation.publisherversion | https://www.mdpi.com/1996-1944/12/17/2808 | es_ES |
dc.identifier.doi | 10.3390/ma12172808 | |
dc.departamentoes | Ingeniería química y del medio ambiente | es_ES |
dc.departamentoeu | Ingeniaritza kimikoa eta ingurumenaren ingeniaritza | es_ES |
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