Fabrication of Electrospun Polycaprolactone/Casein Nanofibers Containing Green Tea Essential Oils: Applicable for Active Food Packaging

Maroufi, Leila Yavari; PourvatanDoust, Sepideh; Naeijian, Fatemeh; Ghorbani, Marjan

doi:10.1007/s11947-022-02905-1

Cited by 27 publications

(1 citation statement)

References 94 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results obtained from this research showed that the addition of ZEO increased the mean fiber diameter and the average diameter increased by increasing the amount of ZEO, which were in line with previous studies [6,[51][52][53]. This could be related to the effect of ZEO and its concentration in increasing the viscosity and decreasing the conductivity of the polymer solution, leading to less stretching of the jet during electrospinning, and thus resulting in thicker nanofibers with larger mean fiber diameters [9,50,54,55]. Moreover, the addition of ZEO to the fibers and increasing its concentration, improved the spinnability of the fibers (Fig 2).…”

Section: Morphology Of Nanofiberssupporting

confidence: 90%

Fabrication and characterization of antimicrobial hybrid electrospun polyvinylpyrrolidone/kafirin nanofibers activated by zataria multiflora essential oil

Abdollahi-Kazeminezhad

Esmaiili

Almasi

et al. 2023

Food Measure

View full text Add to dashboard Cite

Nanofiber films were prepared using a polymer blend of kafirin and polyvinylpyrrolidone (PVP) by electrospinning. The zataria multiflora boiss. essential oil (ZEO) was encapsulated in the electrospun nanofibers and the morphology, structural characteristics, thermal, antibacterial and release properties were investigated. The concentrations of ZEO selected for addition to the polymer solution were 7, 10 and 15% (v/v). It was found that the produced electrospun nanofibers, regardless of ZEO concentration, possessed a homogeneous morphology without beads and there was a positive correlation between ZEO addition and nanofiber diameter. Moreover, the electrospun nanofibers were found to be effective carriers of ZEO and were able to control the release of compounds. The nanofibers exhibited antibacterial activity against common foodborne bacteria (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli 0157:H7, Salmonella enterica, and Pseudomonas aeruginosa). The fiber prepared with 15% (v/v) ZEO was the most effective against all microorganisms tested. The Fick model, was used to describe the release profiles of ZEO at different temperatures (4, 25 and 37 °C) and with different food simulants (50 % and 98 % ethanol). The findings revealed that diffusion phenomenon plays an increasingly important role in the delivery of ZEO. It is believed that the developed nanofibers have potential applications in active food packaging to reduce microbial contamination.

show abstract