{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Liu F"],"funding":["USDA National Institute of Food and Agriculture"],"pagination":["E618"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC5855840"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["19(2)"],"pubmed_abstract":["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%, <i>w</i>/<i>w</i> FSG) on physicochemical properties of fiber-forming emulsions (FFEs) and their nanofibers were investigated. Higher ratios resulted in higher values in particle size and viscosity of FFEs, as well as higher values in diameter of nanofibers. Loss of cinnamaldehyde was observed during solution blow spinning (SBS) process and cinnamaldehyde was mainly located on the surface of resultant nanofibers. Nanofibers all showed antibacterial activity by direct diffusion and vapor release against <i>Escherichia coli</i> O157:H7<i>, Salmon"],"journal":["International journal of molecular sciences"],"pubmed_title":["Preparation of Fish Skin Gelatin-Based Nanofibers Incorporating Cinnamaldehyde by Solution Blow Spinning."],"pmcid":["PMC5855840"],"funding_grant_id":["2013-01598"],"pubmed_authors":["Bridges DF","Chiou BS","Turker Saricaoglu F","Wood DF","Zhong F","Takeoka GR","McHugh TH","Liu F","Avena-Bustillos RJ","Wu VCH"],"additional_accession":[]},"is_claimable":false,"name":"Preparation of Fish Skin Gelatin-Based Nanofibers Incorporating Cinnamaldehyde by Solution Blow Spinning.","description":"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%, <i>w</i>/<i>w</i> FSG) on physicochemical properties of fiber-forming emulsions (FFEs) and their nanofibers were investigated. Higher ratios resulted in higher values in particle size and viscosity of FFEs, as well as higher values in diameter of nanofibers. Loss of cinnamaldehyde was observed during solution blow spinning (SBS) process and cinnamaldehyde was mainly located on the surface of resultant nanofibers. Nanofibers all showed antibacterial activity by direct diffusion and vapor release against <i>Escherichia coli</i> O157:H7<i>, Salmon","dates":{"release":"2018-01-01T00:00:00Z","publication":"2018 Feb","modification":"2026-06-07T06:42:44.654Z","creation":"2019-03-26T23:23:11Z"},"accession":"S-EPMC5855840","cross_references":{"pubmed":["29470390"],"doi":["10.3390/ijms19020618"]}}