Characterization of core-shell nanofibers electrospun from bilayer gelatin/gum Arabic O/W emulsions crosslinked by genipin

Core-shell nanofibers were electrospun from bilayer gelatin/gum arabic corn oil-in-water emulsions crosslinked by genipin. The crosslinking increased the apparent viscosity and induced a predominantly elastic behavior of the emulsions, which favored the formation of a more stable emulsion system and then electrospun fibers with larger diameters. These fibers had improved surface hydrophobic and mechanical properties, and did not thermally decompose until heated to 250 degrees C, which might be associated with the chemical bonds formed between primary amines on the protein chains. The encapsulation efficiency of corn oil in the fibers at different crosslinking time was higher than 86% without any significant change during 7 days of storage at room temperature. Thus, this work provides a genipin crosslinking strategy to the development of emulsion-based fibrous mats with desired mechanical and surface hydrophobic properties for food applications of bioactive encapsulation and controlled release.