Souri Zahra, Hedayati Sara, Niakousari Mehrdad, Mazloomi Seyed Mohammad
Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran.
Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran.
Foods. 2023 Jul 3;12(13):2588. doi: 10.3390/foods12132588.
In the present study, electrospun nanofiber mats were fabricated by mixing different ratios (96:4, 95:5, 94:6, 93:7, and 92:8) of Persian gum (PG) and poly (ethylene oxide) (PEO). The SEM micrographs revealed that the nanofibers obtained from 93% PG and 7% PEO were bead-free and uniform. Therefore, it was selected as the optimized ratio of PG:PEO for the development of antimicrobial nanofibers loaded with ɛ-Polylysine (ɛ-PL). All of the spinning solutions showed pseudoplastic behavior and the viscosity decreased by increasing the shear rate. Additionally, the apparent viscosity, G', and G″ of the spinning solutions increased as a function of PEO concentration, and the incorporation of ɛ-PL did not affect these parameters. The electrical conductivity of the solutions decreased when increasing the PEO ratio and with the incorporation of ɛ-PL. The X-ray diffraction (XRD) and Fourier-transform infrared (FTIR) spectra showed the compatibility of polymers. The antimicrobial activity of nanofibers against () and () was investigated, and the samples loaded with ɛ-PL demonstrated stronger antimicrobial activity against
在本研究中,通过混合不同比例(96:4、95:5、94:6、93:7和92:8)的波斯胶(PG)和聚环氧乙烷(PEO)制备了电纺纳米纤维垫。扫描电子显微镜(SEM)显微照片显示,由93%的PG和7%的PEO制得的纳米纤维无珠且均匀。因此,它被选为用于开发负载ε-聚赖氨酸(ε-PL)的抗菌纳米纤维的PG:PEO优化比例。所有纺丝溶液均表现出假塑性行为,且粘度随剪切速率的增加而降低。此外,纺丝溶液的表观粘度、储能模量(G')和损耗模量(G'')随PEO浓度的增加而增加,且ε-PL的加入不影响这些参数。当增加PEO比例以及加入ε-PL时,溶液的电导率降低。X射线衍射(XRD)和傅里叶变换红外(FTIR)光谱表明了聚合物的相容性。研究了纳米纤维对()和()的抗菌活性,负载ε-PL的样品对表现出更强的抗菌活性