Summary
Plantago psyllium L. seed gum (PPSG)/gelatine nanocomposites containing Cuminum cyminum essential oil (CCEO) were prepared via electrospinning, and the antibacterial properties of the electrospun nanofibres were assessed against Staphylococcus aureus. The nanoemulsion was prepared by adding CCEO to the PPSG/gelatine mixture and sonicated. Uniform nanofibres resulted from the nanoemulsion containing 1.5% PPSG, 8% gelatine and 3% CCEO, and no chemical reactions between the components of the electrospun nanofibres were detected. Growth inhibition zone diameter indicated that the electrospun nanofibres containing at least 3% CCEO had the most significant inhibitory effect on the growth of S. aureus. The electrospun PPSG/gelatine‐CCEO nanocomposites are capable of being used as a biodegradable material in food packaging as well as in edible coatings for the preservation of food products.
In this study, the Plantago psyllium L. seed gum (PPSG) was electrospun with gelatin as an auxiliary polymer to construct nanofibrous. The modification of rheological properties of PPSG and the structural properties of its nanofibers were evaluated as a function of biopolymers concentration and sonication time. Results showed that by increasing the sonication time, the apparent viscosity of PPSG solution decreased, thus, the electrospinning properties of the biopolymer were improved. The morphological studies by SEM images also revealed that a mixture of 8% gelatin and 1.5% PPSG produced nanofibers without bead within the diameter range of 80–100 nm. The PPSG and gelatin nanocomposites could have various applications in the biomedical researches such as tissue engineering and drug-delivery platform and also food industry, especially as coating material on nuts and dried fruits, while being biodegradable and edible nanocomposites.
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