Encapsulation of rosemary essential oil in zein by electrospinning technique

Abstract

In this study, rosemary essential oil was encapsulated in zeinelectrospun fibers at different concentrations of loading (0%, 2.5%, 5%, and 10% v/v). The chemical composition of rosemary essential oil was determined by GC-MS. The resultant zein-electrospun fibers were characterized by SEM, AFM, XRD, DSC, FTIR, and NMR. After being loaded with the essential oil, the fibers were evaluated for antimicrobial properties by the disc diffusion method against S. aureus (ATCC 1112) and E. coli (ATCC 1330). The release test was studied at pH values of 3 and 7.2 in phosphate buffer for 180 min. The GC-MS indicated that α-pinene occurred as a major compound in rosemary essential oil. Diameters of the zein-electrospun fibers increased in response to higher concentrations of rosemary essential oil. The AFM assay attributed a tubular morphology to the fibers. The physical status of rosemary essential oil in zein-electrospun fibers was determined by X-ray diffraction (XRD). DSC thermograms and FTIR spectra confirmed the existence of the rosemary essential oil in zein-electrospun fibers. FTIR spectra also indicated that adding rosemary essential oil to the fibers affected the secondary structure of zein protein. The NMR study showed that the electrospinning process did not change the secondary structure of zein. Disc diffusion indicated that zein-electrospun mats generated inhibition zones against S. aureus and E. coli. The release test revealed that pH values significantly affect the release of rosemary essential oil from fibers. The results demonstrated how loading zein-electrospun fibers with rosemary essential oil can benefit food packaging. Practical Application: In this study, electrospun fibers were produced from food-grade biopolymer to encapsulate rosemary essential oil. This product can be produced at industrial scale as an active food packaging/coating, controlled release, and delivery of the rosemary essential oil to food products and gastrointestinal. Also, it can be considered as a functional food to increase health.

Simple and complex coacervation methods for the nanoencapsulation of Rosa damascena mill L. anthocyanin in zein/potato starch: A new approach to enhance antioxidant and thermal properties

“…Moreover, the inten-sity and width of peaks increase after the encapsulation process, probably due to intermolecular interactions. Similar results have been reported for the incorporation of rosemary oil and quercetin in zein and complex formation between starch and lauric acid (Hosseini et al, 2021;Huang et al, 2021;Patel et al, 2012). It should be noted that the X-ray pattern of zein/starch nanocapsules is exactly the combination of an X-ray pattern of zein and starch nanocapsules, and the lower peak intensity of starch compared to zein and zein/starch nanocapsules is probably related to low EE% values.…”

In Vitro Study to Evaluate the Efficacy of Ultrasonicated Ethanolic Extract of Rosmarinus officinalis and its Chitosan-Based Nanoparticles Against Eimeria tenella Oocysts of Chickens

“…XRD is a technique used to investigate the expected deformation in crystal structure of synthesized samples after interaction. Thus, the UEERO peak exhibited a decrease after interaction with CsNPs until the complete disappearance at pH 5 as indication of successful loading of UEERO particles inside and on the surface of CsNPs [68]. FTIR technique depends on molecular vibrations that indicate the functional groups of synthesized NPs.…”

Bioactive gliadin electrospinning loaded with Zataria multiflora Boiss essential oil: Improves antimicrobial activity and release modeling behavior

“…In addition, the change in the position of the gliadin spectrum indicates the interaction of gliadin and the ZMEO. Therefore, due to the hydrophobic nature of gliadin and the ZMEO, hydrophobic interactions probably occur between them (Hosseini et al, 2021 ; Luo et al, 2011 ). These findings were consistent with the results of other researchers.…”