Bahrami Zohreh, Pedram-Nia Ahmad, Saeidi-Asl Mohammadreza, Armin Mohammad, Heydari-Majd Mojtaba
Department of Food Science and Technology, Sabzevar Branch Islamic Azad University Sabzevar Iran.
Department of Agronomy and Plant Breeding, Sabzevar Branch Islamic Azad University Sabzevar Iran.
Food Sci Nutr. 2022 Nov 9;11(1):307-319. doi: 10.1002/fsn3.3062. eCollection 2023 Jan.
This study aimed to produce electrospun gliadin nanofibers containing Boiss essential oil (ZMEO) (5, 10, and 15% w/w), thereby developing active, sustained-release antimicrobial mats. By increasing the level of the ZMEO, the zeta potential and electrical conductivity increased, but the viscosity and consistency index decreased. All feed solutions demonstrated shear-thinning behavior, and the power law model was the best model. Field emission scanning electron microscopy (FESEM) images proved that the gliadin nanofibers showed a uniform, beaded-free structure at different levels of ZMEO, with an average diameter of between 403.87 ± 15.29 and 522.19 ± 11.23 nm. Increments in the level of ZMEO decreased the mats' tensile strength and Young's modulus but increased their elongation at break. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analysis confirmed that the ZMEO was well loaded within these structures, augmenting its thermal stability. The studied Gram-negative bacteria () were more resistant to the ZMEO than the Gram-positive bacteria (). The Peleg model was the most suitable model for describing the ZMEO release behavior, the mechanism of which was primarily Fickian diffusion.
本研究旨在制备含有布瓦西精油(ZMEO)(5%、10%和15% w/w)的电纺麦醇溶蛋白纳米纤维,从而开发出具有活性、缓释抗菌垫。随着ZMEO含量的增加,zeta电位和电导率升高,但粘度和稠度指数降低。所有进料溶液均表现出剪切变稀行为,幂律模型是最佳模型。场发射扫描电子显微镜(FESEM)图像证明,在不同ZMEO含量下,麦醇溶蛋白纳米纤维呈现出均匀、无珠状结构,平均直径在403.87±15.29至522.19±11.23纳米之间。ZMEO含量的增加降低了垫子的拉伸强度和杨氏模量,但增加了其断裂伸长率。傅里叶变换红外(FTIR)和差示扫描量热法(DSC)分析证实,ZMEO很好地负载在这些结构中,增强了其热稳定性。所研究的革兰氏阴性菌()比革兰氏阳性菌()对ZMEO更具抗性。佩莱格模型是描述ZMEO释放行为最合适的模型,其机制主要是菲克扩散。