Crosslinking of Bovine Gelatin Gels by Genipin Revisited Using Ferrule-Top Micro-Indentation

Abstract

(1) Background: Gelatin is widely used in food science, bioengineering, and as a sealant. However, for most of those applications, the mechanical properties of gelatin gels need to be improved by means of physical or chemical crosslinking. Among the used chemical agents, genipin allows low cytotoxicity in addition to improved Young’s modulus. However, the mechanical properties of gelatin–genipin gels have only been investigated at the macroscale, and there is no knowledge of the influence of the genipin concentration on the surface homogeneity of Young’s modulus. (2) Methods: To this aim, the influence of genipin concentration on Young’s modulus of gelatin gels was investigated by means of ferrule-top micro-indentation. The data were compared with storage moduli obtained by shear rheology data. (3) Results: Ferrule-top indentation measurements allowed us to show that Young’s moduli of gelatin–genipin gels increase up to a plateau value after approximately 12 mg/mL in genipin and 4 h of crosslinking. Young’s moduli distribute with high homogeneity over 80 µm × 80 µm surface areas and are consistent with the storage moduli obtained by shear rheology. (4) Conclusions: It has been shown that ferrule-top indentation data fitted with the Hertz model yield Young’s moduli of gelatin–genipin gels which are consistent with the storage moduli obtained by characterization at the macroscale using shear rheometry. In addition, Young’s moduli are homogenously distributed (with some irregularities at the highest genipin concentrations) and can be increased by two orders of magnitude with respect to the uncrosslinked gel.