Interfacial Interactions and Structural Evolution of Gelatin/Zein Nanofiber Composites Modulated by Poly(Vinyl...

Area of Science:

• Materials Science
• Polymer Chemistry
• Biomaterials Engineering

Background:

• Natural polymer nanofibers are often blended with synthetic polymers to improve their functional properties.
• Gelatin and zein are natural polymers with potential applications, but their properties can be limited.
• Poly(vinyl alcohol) (PVA) is a synthetic polymer frequently used to modify natural polymers.

Purpose of the Study:

• To investigate the impact of varying poly(vinyl alcohol) (PVA) concentrations on the structural and mechanical properties of gelatin/zein nanofibers.
• To explore the potential of these composite nanofibers for advanced applications, including food processing.

Main Methods:

• Fabrication of gelatin/zein nanofibers with different PVA concentrations (0-10% w/v).
• Characterization of fiber diameter, morphology, water vapor permeability, rheological properties, mechanical strength, and thermal stability (decomposition temperature).
• Analysis of intermolecular compatibility and segmental mobility within the composite network.

Main Results:

• PVA concentration significantly influenced fiber diameter, initially decreasing it and then increasing it at higher concentrations.
• Higher PVA concentrations (7.5% and 10% w/v) led to protein aggregation, porous structures, and increased water vapor permeability.
• The composite nanofibers exhibited enhanced flexibility and maintained network stability, with improved thermal stability and intermolecular compatibility.

Conclusions:

• PVA acts as a crucial regulator of fiber architecture and interfacial compatibility in gelatin/zein nanofiber composites.
• The tunable properties of these natural-synthetic polymer composites suggest potential for applications in food processing, such as filtration media.
• The findings provide a theoretical framework for designing advanced biomaterial composites with tailored functionalities.