Fabrication and characterization of costmary essential oil loaded salep-polyvinyl alcohol fast-dissolving electrospun nanofibrous mats

被引:10
作者
Koureh, Lida Ebadi Ghareh [1 ]
Ganjloo, Ali [1 ]
Hamishehkar, Hamed [2 ]
Bimakr, Mandana [1 ]
机构
[1] Univ Zanjan, Fac Agr, Dept Food Sci & Engn, Zanjan, Iran
[2] Tabriz Univ Med Sci, Drug Appl Res Ctr, Tabriz, Iran
关键词
Biopolymers; Essential oil; Electrospinning; Salep-PVA; Nanofiber; CONTROLLED-RELEASE; DELIVERY-SYSTEM; HERBAL DRUG; SEED GUM; FOOD; ENCAPSULATION; ANTIOXIDANT; KINETICS; GLUCOMANNAN; PARAMETERS;
D O I
10.1007/s11694-023-01852-5
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this study was to fabricate fast-dissolving costmary essential oil (CEO) loaded salep electrospun nanofibrous mat to improve its utility as flavoring and bioactive compound in food application. For this purpose, first, salep (0.3% w/v) and polyvinyl alcohol (PVA, 10% w/v) solutions were mixed to obtain different ratios (0:100-100:0 v/v). Salep-PVA solution at ratio of 40:60 v/v presented appropriate solution properties to allow nanofibrous mat fabrication with appropriate morphological structure and the lowest diameter (139.69 nm). Second, different concentrations of CEO (0.5-5% w/v) were incorporated into the best blend solution. The lowest diameter of CEO-loaded salep-PVA nanofibers was obtained at 0.5-1% CEO concentration ranging from 218.30 to 222.43 nm with considerable encapsulation efficiency (93.21-96.62%) and loading capacity (14.71-30.49%). Physicochemical properties of nanofibrous mats were evaluated via Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry analyses. Antioxidant activity of salep-PVA nanofibers was 7.2% while a considerable increase up to 26.88% was observed by CEO addition. The salep-PVA-CEO nanofibrous mats were more hydrophobic due to their highest water contact angle (> 53.84 degrees). The generated nanofibrous mats could be dissolved in the aqueous, acidic, alkaline and oily medium within 480 to 2400 s depending on the type of simulated food medium. The release profiles of CEO fitted well to Peppas-Sahlin with dominant Fickian diffusion mechanism. Taken together, these findings suggest that the designed structure has capacity to give a burst release to the flavoring agents with potential applications in food industry.
引用
收藏
页码:3076 / 3093
页数:18
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