Production and characterization of chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to enhance edible film’s properties

In this study nozzle-less electrospinning device has been introduced as a promising technology to produce food grade nanofibers with high production yield in comparison to nozzle based instrument. Electrospinning was set up with pure gelatin solutions and different volume ratios of chitosan to gelatin. SEM images showed that by increasing volume ratio of chitosan to gelatin a decrease in fiber diameter could be observed. The thinnest nanofibers had mean diameter of 96.26 ± 34.44 nm. DSC analysis indicated that thermal resistance of the nanofiber was higher than pure ingredients. ATR-FTIR analysis showed that the main peaks of ingredients can be detected in spectrum of produced nanofibers. The optimum nanofibers were used to enhance physical properties of edible gluten film. Nanofiber treated edible film had lower water vapor permeability and better mechanical properties in comparison to blank sample. The maximum force of the edible film containing 2 mg/cm2 nanofibers that could tolerate was 3.12 N and for blank edible film without nanofibers was 0.58 N. The results of this study indicated that nozzle-less electrospinning can be applied as a new method for production of nanofibers in large scale which can be further applied for enhancement of mechanical properties of edible films.