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      Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging

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      Author(s)
      Aytac Z.
      Ipek, S.
      Durgun, Engin
      Tekinay, T.
      Uyar, Tamer
      Date
      2017-10
      Source Title
      Food Chemistry
      Print ISSN
      0308-8146
      Publisher
      Elsevier
      Volume
      233
      Pages
      117 - 124
      Language
      English
      Type
      Article
      Item Usage Stats
      253
      views
      744
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      Abstract
      Thymol (THY)/γ-Cyclodextrin(γ-CD) inclusion complex (IC) encapsulated electrospun zein nanofibrous webs (zein-THY/γ-CD-IC-NF) were fabricated as a food packaging material. The formation of THY/γ-CD-IC (1:1 and 2:1) was proved by experimental (X-ray diffraction (XRD), thermal gravimetric analysis (TGA), 1H NMR) and computational techniques. THY/γ-CD-IC (2:1) exhibited higher preservation rate and stability than THY/γ-CD-IC (1:1). It is worth mentioning that zein-THY/γ-CD-IC-NF (2:1) preserved much more THY as observed in TGA and stability of THY/γ-CD-IC (2:1) was higher, as shown by a modelling study. Therefore, much more THY was released from zein-THY/γ-CD-IC-NF (2:1) than zein-THY-NF and zein-THY/γ-CD-IC-NF (1:1). Similarly, antibacterial activity of zein-THY/γ-CD-IC-NF (2:1) was higher than zein-THY-NF and zein-THY/γ-CD-IC-NF (1:1). It was demonstrated that zein-THY/γ-CD-IC-NF (2:1) was most effective in inhibiting the growth of bacteria on meat samples. These webs show potential application as an antibacterial food packaging material.
      Keywords
      Antibacterial activity
      Computational modelling
      Cyclodextrin
      Electrospinning
      Food packaging
      Nanofibers
      Thymol
      Cyclodextrins
      Electrospinning
      Gravimetric analysis
      Nanofibers
      Packaging
      Packaging materials
      Phenols
      Thermogravimetric analysis
      X ray diffraction
      Anti-bacterial activity
      Computational modelling
      Computational technique
      Food packaging
      Food-packaging materials
      Growth of bacteria
      Thermal gravimetric analyses (TGA)
      Thymol
      Packaging machines
      Cyclodextrin
      Nanofiber
      Thymol
      Zein
      Antiinfective agent
      Cyclodextrin
      Thymol
      Zein
      Article
      Bacterial growth
      Bactericidal activity
      Bacterium colony
      Comparative study
      Controlled study
      Electrospinning
      Escherichia coli
      Food packaging
      Growth inhibition
      Meat
      Molecular model
      Molecular stability
      Nanoencapsulation
      Nanofabrication
      Nonhuman
      Proton nuclear magnetic resonance
      Staphylococcus aureus
      Thermogravimetry
      Thermostability
      X ray diffraction
      Food packaging
      Anti-Bacterial Agents
      Cyclodextrins
      Food Packaging
      Nanofibers
      Thymol
      Zein
      Permalink
      http://hdl.handle.net/11693/37391
      Published Version (Please cite this version)
      https://doi.org/10.1016/j.foodchem.2017.04.095
      Collections
      • Institute of Materials Science and Nanotechnology (UNAM) 2258
      • Nanotechnology Research Center (NANOTAM) 1179
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