Structural variation in gelatin networks from low to high-solid systems effected by honey addition

Area of Science:

• Materials Science
• Biochemistry
• Food Science

Background:

• Honey possesses antibacterial, anti-inflammatory, and immune-boosting properties beneficial for health.
• Developing effective delivery systems is crucial for harnessing honey's therapeutic potential.

Purpose of the Study:

• To characterize the structural properties of honey-gelatin mixtures.
• To evaluate these mixtures as a viable delivery system for honey's bioactive components.

Main Methods:

• Dynamic oscillation in-shear, modulated DSC, WAXD, FTIR, and ESEM were utilized.
• Analysis of thermal stability, glass transition, and mechanical properties of varying gelatin-honey compositions.

Main Results:

• Gelatin formed thermally stable networks with increasing honey content.
• High solid concentrations induced a glass transition, allowing separation of heat flow into reversing and non-reversing components.
• Molecular dynamics were predicted using combined free volume/reaction rate theory.

Conclusions:

• Honey-gelatin mixtures exhibit tunable structural properties suitable for delivery systems.
• Understanding molecular interactions and phase contributions guides applications for oral and topical treatments.