Preparation and Characterization of Zein, Gelatin and Chitosan Fiber mats for Antibacterial Applications

Abstract

The aim of this study was to develop and characterize an antibacterial fiber mat composed of chitosan, zein, and gelatin. The fiber mat was prepared using the adhesion between probes by a 3D printer, and Fourier transform infrared spectroscopy (FTIR), water contact angle measurement, scanning electron microscope (SEM) and mechanical tests were performed on this. The addition of chitosan was able to reduce the diameter of single fibers by reducing the viscosity, and the fiber mat showed a uniform texture and smooth surface in morphological properties. As a result, it showed hydrophobicity in surface chemical properties through molecular interaction between molecules and good flexibility and deformability in mechanical properties. In order to evaluate the antimicrobial activity of the fiber mat, the viable count method was performed. The results showed that zein/gelatin (1:1, w/w) fiber mats containing 1.5%, 3% and 4.5% chitosan were effective against both of Staphylococcus aureus and Escherichia coli as model as Gram‐positive and Gram‐negative bacteria, respectively. Furthermore, when zein/gelatin (1:1, w/w) containing no chitosan was set as a control, it showed an activity of 99% inhibition within 24 hours. Antibacterial fiber mats using protein‐based materials can be expected to be applied in food packaging and wound dressings through.