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

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buir.contributor.authorUyar, Tamer
buir.contributor.authorDurgun, Engin
buir.contributor.orcidUyar, Tamer|0000-0002-3989-4481
dc.citation.epage124en_US
dc.citation.spage117en_US
dc.citation.volumeNumber233en_US
dc.contributor.authorAytac Z.en_US
dc.contributor.authorIpek, S.en_US
dc.contributor.authorDurgun, Enginen_US
dc.contributor.authorTekinay, T.en_US
dc.contributor.authorUyar, Tameren_US
dc.date.accessioned2018-04-12T11:12:08Z
dc.date.available2018-04-12T11:12:08Z
dc.date.issued2017-10en_US
dc.departmentInstitute of Materials Science and Nanotechnology (UNAM)en_US
dc.departmentNanotechnology Research Center (NANOTAM)en_US
dc.description.abstractThymol (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.en_US
dc.identifier.doi10.1016/j.foodchem.2017.04.095en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11693/37391
dc.language.isoEnglishen_US
dc.publisherElsevieren_US
dc.relation.isversionofhttps://doi.org/10.1016/j.foodchem.2017.04.095en_US
dc.source.titleFood Chemistryen_US
dc.subjectAntibacterial activityen_US
dc.subjectComputational modellingen_US
dc.subjectCyclodextrinen_US
dc.subjectElectrospinningen_US
dc.subjectFood packagingen_US
dc.subjectNanofibersen_US
dc.subjectThymolen_US
dc.subjectCyclodextrinsen_US
dc.subjectElectrospinningen_US
dc.subjectGravimetric analysisen_US
dc.subjectNanofibersen_US
dc.subjectPackagingen_US
dc.subjectPackaging materialsen_US
dc.subjectPhenolsen_US
dc.subjectThermogravimetric analysisen_US
dc.subjectX ray diffractionen_US
dc.subjectAnti-bacterial activityen_US
dc.subjectComputational modellingen_US
dc.subjectComputational techniqueen_US
dc.subjectFood packagingen_US
dc.subjectFood-packaging materialsen_US
dc.subjectGrowth of bacteriaen_US
dc.subjectThermal gravimetric analyses (TGA)en_US
dc.subjectThymolen_US
dc.subjectPackaging machinesen_US
dc.subjectCyclodextrinen_US
dc.subjectNanofiberen_US
dc.subjectThymolen_US
dc.subjectZeinen_US
dc.subjectAntiinfective agenten_US
dc.subjectCyclodextrinen_US
dc.subjectThymolen_US
dc.subjectZeinen_US
dc.subjectArticleen_US
dc.subjectBacterial growthen_US
dc.subjectBactericidal activityen_US
dc.subjectBacterium colonyen_US
dc.subjectComparative studyen_US
dc.subjectControlled studyen_US
dc.subjectElectrospinningen_US
dc.subjectEscherichia colien_US
dc.subjectFood packagingen_US
dc.subjectGrowth inhibitionen_US
dc.subjectMeaten_US
dc.subjectMolecular modelen_US
dc.subjectMolecular stabilityen_US
dc.subjectNanoencapsulationen_US
dc.subjectNanofabricationen_US
dc.subjectNonhumanen_US
dc.subjectProton nuclear magnetic resonanceen_US
dc.subjectStaphylococcus aureusen_US
dc.subjectThermogravimetryen_US
dc.subjectThermostabilityen_US
dc.subjectX ray diffractionen_US
dc.subjectFood packagingen_US
dc.subjectAnti-Bacterial Agentsen_US
dc.subjectCyclodextrinsen_US
dc.subjectFood Packagingen_US
dc.subjectNanofibersen_US
dc.subjectThymolen_US
dc.subjectZeinen_US
dc.titleAntibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packagingen_US
dc.typeArticleen_US
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Nanotechnology Research Center (NANOTAM)