Yaman, MustafaSar, MelikaCeylan, Zafer2025-05-102025-05-1020220308-81461873-707210.1016/j.foodchem.2021.1314472-s2.0-85118155582https://doi.org/10.1016/j.foodchem.2021.131447https://hdl.handle.net/20.500.14720/14128Nanofibers 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).eninfo:eu-repo/semantics/closedAccessThiamin (B1)BioaccessibilityNanofiberSalmonRed MeatArticle373Q1Q134742049WOS:000823220600012