Design of Zein Electrospinning Nanofiber Packaging Containing Zataria Multiflora Essential Oil to Preserve the Ration Food
Subject Areas : MicrobiologyA. Dabbagh Moghaddam 1 , M. Kazemi 2 , J. Movaffagh 3 , A. sharifan 4
1 - Assistant Professor of Food Safety, Aja University of Medical Sciences, Tehran, Iran.
2 - M. Sc. Graduated of the Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Mashhad University, Mashhad, Iran.
3 - Assistant Professor of Pharmaceutics, Mashhad University, Mashhad, Iran.
4 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Keywords: Electrospinning, Emergency Food, Zataria Multiflora Essential O, Zein Nanofibre,
Abstract :
Introduction: New packaging has been used as scaffolding to load antimicrobial preservatives in the food industry. In this aspect, the present study is designed and developed to use nanofibers derived from corn protein, which was electronically loaded with antimicrobial combination of essential oil of Zataria multiflora, in order to increase the shelf life of emergency ration food called PM1. Materials and Methods: In this study, zein nanofibers containing Zataria multiflora essential oil, were produced by electrospinning method and its physical and chemical properties were studied. Also antibacterial and antifungal activities of zein nanofibers were investigated. Results: A morphological study of nanofibres containing 3 concentrations of 0,1 and 3% (w/v) showed that with the addition of essential oil of thyme to the polymeric zein solution a smaller diameter fiber was produced (P <0.05). FTIR results did not show new bond between the zein and essential oil of the plumeria matrix. In the study of hydrophobicity, the addition of essential oils caused an increase in water absorption and also in the tensile analysis of the samples, the ratio of stress to strain increased with the addition of essential oils (P <0.05). Conclusion: Nanofibres produced for use as functional food package in food rations have anti-bacterial properties and can prolong the shelf life of these rations.
Abdollahzadeh, E., Rezaei, M. & Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35, 177-183.
Aytac, Z., Ipek, S., Durgan, E., Tekynay, T. & Uyar, T. (2017). Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging. Food Chemistry, 233, 117-124.
Bagamboula, C., Uyttenalaele, M. & Debevere, J. (2004). Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food microbiology, 21, 33-42.
Chen, H., Zhang, Y. & Zhong, Q. (2015). Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol. Journal of Food Engineering, 144, 93-102.
Claudia L.S. (2014). Electrospinning of zein/tannin bio-nanofibers. Food Control, 42, 101-119.
Gu, S,Y., Wang, Z., Ren, J. & Zhang, C. (2009). Electrospinning of gelatin and gelatin/poly(l-lactide) blend and its characteristics for wound dressing. Materials Science and Engineering: C, 29, 1822-1828.
Guarda, A., Rubilar, J. F., Miltz, J. & Galotto, M. J. (2011). The antimicrobial activity of microencapsulated thymol and carvacrol. International journal of food microbiology, 146, 144-150.
KO, F. K. (2004). Nanofiber technology: bridging the gap between nano and macro world. Nanoengineered Nanofibrous Materials, Selcuk Guceri, Yuri G. Gogotsi, and Vladimir Kuznetsov (eds.), Kluwer Academic Publishers: Dordrecht, 1-18.[1]
Mashakz, M. B. (2012). The combined effect of zatariamultifloraboiss and cinnamomumzeylanicumnees essential oil on the growth of bacillus cereus in a food model system. J Med Plants, 11, 62-73.
Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehei, A. R., Malekinejat, H. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT-Food Science and Technology, 46, 477-484.
Neo, Y. P. (2014). Electrospinning as a novel encapsulation method for food applications. ResearchSpace@ Auckland.
Neo, Y. P., Ray, S., Easteal, A. J., Nikolaed, M. G. & Quek, S. Y. (2012). Influence of solution and processing parameters towards the fabrication of electrospun zein fibers with sub-micron diameter. Journal of Food Engineering, 109, 645-651.
Palakourti, S. (2014). Zein in controlled drug delivery and tissue engineering. Journal of Controlled Release.
Pinto, S. C., Rodreigus, A. R., Saraiva, J. A. & Lopes, J. A. (2015). Catalytic activity of
trypsin entrapped in electrospun poly (ϵ-caprolactone) nanofibers. Enzyme and microbial technology, 79, 8-18.
Ramakrishna, S. (2005). An introduction to electrospinning and nanofibers, World Scientific.
Rieger, K. A. & Schiffman, J. D. (2014). Electrospinning an essential oil: Cinnamaldehyde enhances the antimicrobial efficacy of chitosan/poly (ethylene oxide) nanofibers. Carbohydrate polymers, 113, 561-568.
Sheibani, E., Dabagh Moghaddam, A., Sharifan, A. & Afshari, Z. (2017). Linear Programming: An Alternative Approach for Developing Formulations for Emergency Food Products.
Solomakos, N., Govaris, A., Koidis, P. & Botsoglou, N. (2008). The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology, 25, 120-127.
Torresginer, S., Gimeniz, E. & Lagaron, J. M. (2008). Characterization of the morphology and thermal properties of zein prolamine nanostructures obtained by electrospinning. Food Hydrocolloids, 22, 601-614.
_||_
