Synthesis of Catechin-Gelatin Nanofiber by Electrospinning


Article Preview

Catechin and gelatin are important natural products for food, medical, pharmaceutical and cosmetic industry. We have successfully synthesized catechin-gelatin nanofiber by electrospinning process. Catechin-gelatin nanofiber was synthesized by using gelatin from yellow fin skin tuna fish as biopolymer, polyethylene oxide (PEO) as spinnability improver polymer, acetic acid as solvent and catechin as bioactive component, respectively. Morphology and structure of bioactive catechin-gelatin nanofiber were characterized by scanning electron microscopy (SEM) and fourier transform infrared spectroscopy (FTIR), respectively. SEM analysis showed that morphology of nanofiber was very smooth without bead on nanofiber string. The average of catechin-gelatin nanofiber diameter was 389 nm. FTIR analysis results were used to confirm structure of catechin-gelatin nanofiber. Catechin-gelatin nanofiber has vibration band peak of amide A (N-H) at 3289,043 cm-1 and amide B (N-H) 3062,310 cm-1, amide I (C=O) at 1643,812 cm-1, amide II (N-H and CN) at 1538,949 cm-1, amide III (C-N) at 1237,11 cm-1 from gelatin, C-O-C from PEO at 1143,583 cm-1, and vibration band peak OH at 3200-3600 cm-1, and at C-O ether around 1300-1100 from catechin, respectively. FTIR spectra showed us that there is no change in chemical structure of gelatin and catechin in nanofiber which was produced by electrospinning process. Catechin-gelatin nanofiber can inhibit S. Aureus bacteria around 43.38%



Edited by:

Prof. Osman Adiguzel, Mário S. Ming Kong and Kai Li




M. Nasir and D. Apriani, "Synthesis of Catechin-Gelatin Nanofiber by Electrospinning", Materials Science Forum, Vol. 887, pp. 96-99, 2017

Online since:

March 2017




[1] R.K. Harwansh, P.K. Mukherjee, A. Kar, S. Bahadur, N.A. Al-Dhabi, V. Duraipandiyan, Journal of Photochemistry and Photobiology B: Biology, 160 (2016), pp.318-329.

[2] F. -Y. Fan, M. Shi, Y. Nie, Y. Zhao, J. -H. Ye, Y. -R. Liang, Food Chemistry, 196 (2016), pp.347-354.

[3] A. Bosso, M. Guaita, M. Petrozziello, Food Chemistry, 207 (2016), pp.162-169.

[4] Information on http: /www. grandviewresearch. com/industry-analysis/gelatin-market-analysis.

[5] S.M. Cho, Y.S. Gu, S.B. Kim, Food Hydrocolloids, 19 (2005), pp.221-229.

[6] M.I. Azilawati, D.M. Hashim, B. Jamilah, I. Amin, Food Chemistry, 172 (2015), pp.368-376.

[7] K. Shyni, G.S. Hema, G. Ninan, S. Mathew, C.G. Joshy, P.T. Lakshmanan, Food Hydrocolloids, 39 (2014), pp.68-76.

[8] M. Jridi, I. Lassoued, A. Kammoun, R. Nasri, M. chaâbouni, M. Nasri, N. Souissi, Food and Bioproducts Processing, 94 (2015), pp.525-535.


[9] A.A. Karim, R. Bhat, Food Hydrocolloids, 23 (2009), pp.563-576.

[10] K. Jalaja, V.S. Sreehari, P.R.A. Kumar, R.J. Nirmala, Materials Science and Engineering: C, 64 (2016), pp.11-19.

[11] J. Dulnik, P. Denis, P. Sajkiewicz, D. Kołbuk, E. Choińska, Polymer Degradation and Stability, 130 (2016), pp.10-21.


[12] V.M. Merkle, P.L. Tran, M. Hutchinson, K.R. Ammann, K. DeCook, X. Wu, M.J. Slepian, Acta Biomaterialia, 27 (2015), pp.77-87.