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

Mohajeri P., Hematian Sourki A., Mehregan Nikoo A., ERTAŞ Y. N.

International Journal of Food Science and Technology, vol.58, no.4, pp.1832-1840, 2023 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 58 Issue: 4
  • Publication Date: 2023
  • Doi Number: 10.1111/ijfs.16324
  • Journal Name: International Journal of Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.1832-1840
  • Keywords: Electrospun nanofibres, gelatine, nanoemulsion, Plantago psyllium L, seed gum, Staphylococcus aureus
  • Erciyes University Affiliated: Yes

Abstract

© 2023 Institute of Food, Science and Technology (IFSTTF).Plantago psyllium L. seed gum (PPSG)/gelatine nanocomposites containing Cuminum cyminum essential oil (CCEO) were prepared via electrospinning, and the antibacterial properties of the electrospun nanofibres were assessed against Staphylococcus aureus. The nanoemulsion was prepared by adding CCEO to the PPSG/gelatine mixture and sonicated. Uniform nanofibres resulted from the nanoemulsion containing 1.5% PPSG, 8% gelatine and 3% CCEO, and no chemical reactions between the components of the electrospun nanofibres were detected. Growth inhibition zone diameter indicated that the electrospun nanofibres containing at least 3% CCEO had the most significant inhibitory effect on the growth of S. aureus. The electrospun PPSG/gelatine-CCEO nanocomposites are capable of being used as a biodegradable material in food packaging as well as in edible coatings for the preservation of food products.