Fabrication, characterisation and antimicrobial activity of electrospun Plantago psyllium L. seed gum/gelatine nanofibres incorporated with Cuminum cyminum essential oil nanoemulsion

Abstract

Plantago psylliumL. seed gum (PPSG)/gelatine nanocomposites containingCuminum cyminumessentialoil (CCEO) were prepared via electrospinning, and the antibacterial properties of the electrospun nanofi-bres were assessed againstStaphylococcus aureus. The nanoemulsion was prepared by adding CCEO tothe PPSG/gelatine mixture and sonicated. Uniform nanofibres resulted from the nanoemulsion containing1.5% PPSG, 8% gelatine and 3% CCEO, and no chemical reactions between the components of the elec-trospun nanofibres were detected. Growth inhibition zone diameter indicated that the electrospun nanofi-bres containing at least 3% CCEO had the most significant inhibitory effect on the growth ofS. aureus.The electrospun PPSG/gelatine-CCEO nanocomposites are capable of being used as a biodegradablematerial in food packaging as well as in edible coatings for the preservation of food products