Aytac Z.Ipek, S.Durgun, EnginTekinay, T.Uyar, Tamer2018-04-122018-04-122017-100308-8146http://hdl.handle.net/11693/37391Thymol (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.EnglishAntibacterial activityComputational modellingCyclodextrinElectrospinningFood packagingNanofibersThymolCyclodextrinsElectrospinningGravimetric analysisNanofibersPackagingPackaging materialsPhenolsThermogravimetric analysisX ray diffractionAnti-bacterial activityComputational modellingComputational techniqueFood packagingFood-packaging materialsGrowth of bacteriaThermal gravimetric analyses (TGA)ThymolPackaging machinesCyclodextrinNanofiberThymolZeinAntiinfective agentCyclodextrinThymolZeinArticleBacterial growthBactericidal activityBacterium colonyComparative studyControlled studyElectrospinningEscherichia coliFood packagingGrowth inhibitionMeatMolecular modelMolecular stabilityNanoencapsulationNanofabricationNonhumanProton nuclear magnetic resonanceStaphylococcus aureusThermogravimetryThermostabilityX ray diffractionFood packagingAnti-Bacterial AgentsCyclodextrinsFood PackagingNanofibersThymolZeinArticle10.1016/j.foodchem.2017.04.095