A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4 °C

Nanofibers were fabricated by using the electrospinning technique. The diameter of gelatin nanofibers was measured as 41.511 nm. When thiamine was integrated into the nanofibers, it was increased to 100.156 nm. After raw red meat and salmon samples were coated with the nanofibers, the samples were stored at cold storage conditions. The thiamine levels of raw uncoated red meat (RM, 400 to 379 mu g/100 g: p < 0.05) and salmon meat (SM, 68 to 62 mu g/100 g: p < 0.05) were decreased. The coating increased thiamine contents in raw (519 to 563 mu g/100 g) and cooked (416 to 485 mu g/100 g) RM samples. Thiamine contents of raw (75 to 78 mu g/100 g) and cooked (67 to 75 mu g/100 g) SM samples were increased (p < 0.05). The changes in the bioaccessibility of uncoated and coated RM samples were in the range of 85-76%, and 87-79%, respectively while salmon samples were increased from 79 to 94% (p < 0.05).

Automated summary

In this study, nanofibers were fabricated using the electrospinning technique, with gelatin nanofibers having thiamine integrated into them and applied to raw meat and salmon samples. The coating of nanofibers increased thiamine content and improved bioaccessibility of the food samples.