Essential Oil Bioactive Fibrous Membranes Prepared via Coaxial Electrospinning

Journal of Food Science - Tập 82 Số 6 - Trang 1412-1422 - 2017
Zhi‐Cheng Yao1,2, Si‐Cong Chen3, Zeeshan Ahmad4, Jie Huang5, Ming‐Wei Chang1,2, Jingsong Li1
1Dept. of Biomedical Engineering Key Lab. of Ministry of Education Zhejiang Univ Hangzhou 310027 People's Republic of China
2Zhejiang Provincial Key Lab. of Cardio-Cerebral Vascular Detection Technology and Medicinal Effectiveness Appraisal Zhejiang Univ Hangzhou 310027 People's Republic of China
3Clinical Research Center, The 2nd Affiliated Hospital, School of Medicine Zhejiang Univ Hangzhou 310009 People's Republic of China
4Leicester School of Pharmacy, De Montfort Univ. The Gateway Leicester LE1 9BH UK
5Dept. of Mechanical Engineering Univ. College London London WC1E 7JE UK

Tóm tắt

AbstractA novel antimicrobial composite material was prepared by encapsulating orange essential oil (OEO) in zein prolamine (ZP) via the coaxial electrospinning (ES) technique. By manipulating process parameters, the morphological features of ZP/OEO fibers were modulated. Fine fibers with diameters ranging from 0.7 to 2.3 μm were obtained by regulating ZP solution concentration and process parameters during the ES process. Optimal loading capacity (LC) and encapsulation efficiency (EE) of OEO in fibrous ZP mats were determined to be 22.28% and 53.68%, respectively, and were achieved using a 35 w/v% ZP ES solution. The encapsulation of OEO was found to be reliant on ZP solution concentration (the enveloping medium). SEM analysis indicates the surface morphology of ZP/OEO electrospun fibers is dependent on ZP solution loading volume, with lower ZP concentrations yielding defective fibrous structures (for example, beaded and spindled‐string like morphologies). Furthermore, this loading volume also influences OEO LC, EE, mat water contact angle and oil retention. CCK‐8 assay and cell morphology assessment (HEK293T cells) indicate no significant change with electrospun ZP and ZP/OEO fibrous membranes over an 8 h period. Antimicrobial activity assessment using Escherichia coli, suggests composite nonwovens possess sterilization properties; elucidating potential application in active food packaging, food preservation and therefore sustainability.

Từ khóa


Tài liệu tham khảo

10.1016/j.jff.2014.11.028

10.1016/j.polymer.2008.09.014

10.1111/j.1365-2621.2012.03100.x

10.1016/S1466-8564(02)00012-7

10.1016/j.biotechadv.2010.01.004

10.1016/S0260-8774(02)00258-3

10.1002/app.43903

10.1046/j.1365-2621.2003.00657.x

10.1039/c0jm04502k

10.1021/bi00489a038

10.1016/j.copbio.2016.11.012

10.1016/j.foodhyd.2015.10.026

10.1016/j.foodhyd.2008.10.011

10.1111/j.1472-765X.2006.02106.x

10.1021/jf035020

Friedman M, 2010, Antimicrobial wine formulations active against the foodborne pathogens Escherichia coli O157: H7 and Salmonella enterica, J Food Sci, 71, M245

10.1016/j.colsurfb.2014.05.008

10.1039/C6RA17162A

10.1016/j.cej.2015.09.054

10.1021/bm801374q

10.1016/S0168-1605(02)00233-7

10.1021/bm060264z

10.1080/02652040802049109

10.1016/j.jconrel.2014.04.025

10.1002/mabi.200600277

10.1016/j.actbio.2010.04.024

10.1016/j.ijpharm.2012.08.053

10.1021/jf305074q

10.1016/j.ijpharm.2013.10.046

10.1016/j.jmbbm.2016.02.006

10.1111/j.1750-3841.2012.02924.x

10.1016/j.apsusc.2015.12.176

10.1126/science.1067595

10.1016/j.fct.2014.02.011

10.1021/jf053134a

10.1039/b415094e

10.1021/ma035689h

10.1016/j.foodres.2014.03.054

10.1016/j.foodhyd.2014.12.014

10.1007/s11947-014-1414-7

10.1016/j.jfoodeng.2011.11.032

10.1016/j.foodchem.2012.09.010

10.1111/j.1750-3841.2008.00790.x

10.1016/j.polymer.2014.07.047

10.1080/15583724.2015.1136641

10.1016/j.carbpol.2015.11.073

10.1007/s13204-015-0412-z

10.1111/j.1365-2621.2003.tb05687.x

10.1016/j.foodhyd.2007.02.005

Torres‐Alvarez C, 2016, Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils, J Food, 15, 1

10.1016/j.fct.2010.09.001

10.1002/pts.2127

10.1016/j.colsurfb.2016.05.092

10.1016/j.foodcont.2015.06.005

10.1016/j.foodchem.2015.10.043

10.1021/am300991e

10.1016/j.colsurfb.2012.09.039

10.1016/j.jfoodeng.2016.07.012

10.1016/j.matlet.2016.07.110

10.1016/j.foodres.2011.12.017