Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging
Date
2017-10Source Title
Food Chemistry
Print ISSN
0308-8146
Publisher
Elsevier
Volume
233
Pages
117 - 124
Language
English
Type
ArticleItem Usage Stats
253
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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 activityComputational 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/11693/37391Published Version (Please cite this version)
https://doi.org/10.1016/j.foodchem.2017.04.095Collections
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