Fish Gelatin Antimicrobial Electrospun Nanofibers for Active Food-Packaging Applications

Abstract

A protein-based electrospun nanofiber from cold water fish gelatin (FG) including bovine lactoferrin (L) as an antimicrobial substance for food packaging applications was developed. Various amounts of L (0, 5, 10, 15, and 20%) were incorporated into FG electrospun nanofibers in order to test antimicrobial activity by disc diffusion method against Pseudomonas fluorescens, Acinetobacter johnsonii, Aeromonas hydrophila, Flavobacterium psychrophilum, Shewanella putrefaciens, and Escherichia coli commonly cause problems in food safety especially in fish products. It was obviously seen that 15% and 20% wt L incorporated FG electrospun nanofibers had significant inhibition zone against all bacterial strains while 5% and 10% L-FG had lower antimicrobial effects. In order to recommend fish gelatin as a food packaging material, mechanical properties should be enhanced to be competitive with synthetic polymers. It was revealed that mechanical strength of gelatin electrospun nanofibers depended on both fiber morphology and bioactive substance content. Neat FG (N-FG ) bead-free electrospun mats had higher fiber diameter (815 ±40 nm) while 15% and 20% L-FG had relatively lower diameter with beaded morphology, i.e., 348 ±32 nm, 229 ± 44 nm respectively. The tensile strength of 20% L-FG mats was significantly lower than the N-FG mats due to beady and thinner morphology. It can be concluded that L-FG electrospun nanofibers with high antimicrobial activity and improvable tensile strength is promising for active packaging applications.Keywords: Electrospinning, Pseudomonas spp., Escherichia coli, Shewanella spp., biodegradable, active packaging

Study on the Electrospinning of Gelatin/Pullulan Composite Nanofibers

“…Gelatin, with its good biocompatibility and biodegradation, attributed to its composition of 14% hydroxyproline, 16% proline, and 26% glycine [8], has been widely applied in many biomedical applications such as wound dressings and tissue engineering [9,10]. Gelatin has been incorporated with polysaccharides [11], chitosan [12], silk fibroin [13], and polycaprolactone (PCL) [14] to be electrospun, and the resulting morphologies, properties, and applications have been studied. Raut et al demonstrated that the addition of gelatin could improve the hydrophilicity, biocompatibility, and blood compatibility of the polyurethane surface [15].…”

Biogenic sunflower oil-chitosan decorated fly ash nanocomposite film using white shrimp shell waste: Antibacterial and immunomodulatory potential

“…In the recent times, oil-dependent polymeric nanocomposite films have a wide range of uses, including, pharmaceutical packaging and biomedical equipment [ 49 , 50 ]. These nanoparticles exert viable and potent antimicrobial properties against various drug resistant microbes [ 51 ].…”

Electrospinning in Food Packaging: Current Trend and Future Direction

“…In particular, the addition of natural plant extracts as antioxidants and antibacterial to food packaging prevents oxidative damage and bacterial contamination during storage. Effective ingredients used for AP purposes to date include polyphenol-rich plant extracts from Aloe vera [74], green tea [57], curcumin [64], pomegranate peel [78], glycerol monolaurate [93], lactoferrin [79], sage [84] and essential oils such as chrysanthemum [60], thyme [66,73,75], chamomile [72], peppermint [72], oregano [61], and also, some nanoparticles include silver nanoparticles (AgNPs) [63], zinc oxide (ZnO) nanoparticles [80] and TiO 2 nanoparticles [83,88] that have been studied in many products with different polymers with antioxidant and antibacterial properties. In Table 2, the properties of these active ingredients and the other agents like gums and peptides, along with the material of NFs, have been summarized as bioactive electrospun food packaging systems.…”