The aim of this study was to produce ultrafine fibers from zein incorporated with a complex of eucalyptus essential oil (EEO) and β-cyclodextrin (β-CD) with antimicrobial properties by electrospinning technique. The EEO was characterized by chemical composition and antimicrobial tests against three Gram positive and four Gram negative bacteria. The inclusion complex (IC) was prepared with β-CD and EEO by co-precipitation technique and added at different concentrations in zein polymer solution using aqueous ethanol as solvent. The morphology, thermal properties, functional groups, and antimicrobial activity against L. monocytogenes and S. aureus of the ultrafine fibers were evaluated. The composite membranes containing 24% IC exhibited a greater reduction of growth as compared to the fibers without addition of IC. For L. monocytogenes the growth reduction was 28.5% and for S. aureus it was 24.3%. The electrospun IC-β-CD/EEO composite membranes are promising for use in antimicrobial applications, such as food packaging.

The aim of this study was to produce and characterize inclusion complexes (IC) between β-cyclodextrin (β-CD) and orange essential oil (OEO) or eucalyptus essential oil (EEO), and to compare these with their pure compounds and physical mixtures. The samples were evaluated by chemical composition, morphology, thermal stability, and volatile compounds by static headspace-gas chromatography (SH-GC). Comparing the free essential oil and physical mixture with the inclusion complex, of both essential oils (OEO and EEO), it was observed differences occurred in the chemical composition, thermal stability, and morphology. These differences show that there was the formation of the inclusion complex and demonstrate the necessity of the precipitation method used to guarantee the interaction between β-CD and essential oils. The slow loss of the volatile compounds from both essential oils, when complexed with β-CD, showed a higher stability when compared with their physical mixtures and free essential oils. Therefore, the results showed that the chemical composition, molecular size, and structure of the essential oils influence the characteristics of the inclusion complexes. The application of the β-CD in the formation of inclusion complexes with essential oils can expand the potential applications in foods.

The ultrafine fibers were produced using a polymeric blend of soy protein isolate (SPI), polyethylene oxide (PEO), and zein at a ratio of 1:1:1 (v/v/v) by electrospinning. The ginger essential oil (GEO) was encapsulated in the ultrafine fibers and the morphology, Fourier-Transform Infrared Spectroscopy (FTIR) analysis, thermal properties and relative crystallinity were evaluated. The antimicrobial activity of ginger essential oil was evaluated against five bacteria (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli 0157:H7, Salmonella typhimurium, and Pseudomonas aeruginosa). Based on the preliminary tests, the concentration of GEO selected to add in the polymer solution was 12% (v/v; GEO/polymer solution). The fiber produced with 12% (v/v) GEO was used for antimicrobial analysis and in situ application (in fresh Minas cheese) against L. monocytogenes by micro-atmosphere. The ultrafine fibers produced, regardless the concentration of the essential oil, presented homogeneous morphology with cylindrical shape without the presence of beads. The application of the active fibers containing 12% GEO showed high potential to be applied in food packaging to reduce microbial contamination.

We report the use of films of poly(3-hexylthiophene-2,5-diyl), P3HT, nanoparticles (NPs) prepared with the reprecipitation method employing water as solvent in the absence of surfactants for solid-state electrochromic devices (ECDs) and prove that these displays present enhanced properties when compared to similar ECDs with thin-films deposited from chloroform.Films of differently sized nanoparticles (100 to 400 nm) were prepared and spray-coated on flexible PET-ITO substrates and tested for electrochromic properties. Using films of nanoparticles with 100nm of diameter, electrochromic devices with switching times (t90) of 4 seconds were achieved while electrochromic devices using P3HT thin-film presented switching speeds of 13 seconds for reduction (bleached to colored state). Additionally, the devices were subjected to 1000 cycles using -1.5V/1.5V and the displays using P3HT 100nm NPs presented higher transmittances (ΔT/Tox=±50%) when compared with devices with P3HT thin-film due to a more efficient oxidation step. Our data show that the availability of colloidal nanoparticles made of conjugated polymers deposited from water is an environmentally sustainable strategy leading to electrochromic devices with improved properties.

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The mechanical, barrier, solubility, and thermal properties are factors which direct the type of the film application in packaging for food products. The films elaborated with acetylated starches of low degree of substitution were not effective in a reduction of the water vapor permeability. The addition of the cellulose fiber in acetylated and native starches films can contribute to the development of more resistant films to be applied in food systems that need to maintain their integrity. © 2016 Society of Chemical Industry.