Antimicrobial Carvacrol in Solution Blow-Spun Fish-Skin Gelatin Nanofibers

Küçük Resim Yok

Tarih

2018

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Blackwell Publishing Inc.

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

Abstract: Carvacrol is a volatile monoterpenic phenol and main component of oregano essential oil that shows nonspecific antimicrobial activity against foodborne pathogenic bacteria. Fish-skin gelatin (FSG) nanofibers encapsulating carvacrol (15%, 20%, 25%, and 30%, w/w FSG) were successfully prepared via solution blow-spinning (SBS) technique using lecithin (2.475% wb) as the surfactant. FSG emulsions with lower carvacrol ratios (5% and 10%) showed higher values in particle size and surface tension as well as lower values in viscosity and modulus, which led to failure of maintaining nanofibers shape. The formed carvacrol-FSG nanofibers showed round and smooth morphologies with average fiber diameters ranging from 103.2 to 138.1 nm as the carvacrol ratio increased from 15% to 30%. Carvacrol was evenly dispersed within the interior of nanofiber matrix. All carvacrol-FSG nanofibers showed inhibitive effects against the growth of Escherichia coli, Salmonella enterica, and Listeria monocytogenes. Moreover, nanofibers with lower carvacrol ratios showed bigger inhibition zones for E. coli and L. monocytogenes (20 mm compared with 12.5 mm for lowest to highest carvacrol ratios, respectively). Nanofibers stored at 20 °C (51% RH) showed better retention (40% to 60%) for carvacrol during the first 4 weeks of storage, while nanofibers stored at 2 °C (70% RH) showed better retention (10% to 30%) at the end of storage. Practical Application: Results obtained in the study may help with antimicrobial carvacrol addition levels for gelatin fiber preparation using solution blow spinning (SBS) method. SBS gelatin fibers with added antimicrobials have potential applications for food packaging and medical wound dressing. © 2018 Institute of Food Technologists®

Açıklama

Anahtar Kelimeler

antimicrobial activity, carvacrol, fish-skin gelatin, nanofibers, solution blow-spinning, antiinfective agent, carvacrol, essential oil, fish protein, gelatin, nanofiber, plant extract, terpene, animal, bacterium, chemistry, drug effect, Escherichia coli, fish, food control, food packaging, food poisoning, food preservation, human, Listeria monocytogenes, microbiology, Origanum, procedures, Salmonella enterica, skin, solution and solubility, viscosity, Animals, Anti-Bacterial Agents, Bacteria, Escherichia coli, Fish Proteins, Fishes, Food Microbiology, Food Packaging, Food Preservation, Foodborne Diseases, Gelatin, Humans, Listeria monocytogenes, Monoterpenes, Nanofibers, Oils, Volatile, Origanum, Plant Extracts, Salmonella enterica, Skin, Solutions, Viscosity, antimicrobial activity, carvacrol, fish-skin gelatin, nanofibers, solution blow-spinning, antiinfective agent, carvacrol, essential oil, fish protein, gelatin, nanofiber, plant extract, terpene, animal, bacterium, chemistry, drug effect, Escherichia coli, fish, food control, food packaging, food poisoning, food preservation, human, Listeria monocytogenes, microbiology, Origanum, procedures, Salmonella enterica, skin, solution and solubility, viscosity, Animals, Anti-Bacterial Agents, Bacteria, Escherichia coli, Fish Proteins, Fishes, Food Microbiology, Food Packaging, Food Preservation, Foodborne Diseases, Gelatin, Humans, Listeria monocytogenes, Monoterpenes, Nanofibers, Oils, Volatile, Origanum, Plant Extracts, Salmonella enterica, Skin, Solutions, Viscosity

Kaynak

Journal of Food Science

WoS Q Değeri

Q2

Scopus Q Değeri

Q1

Cilt

83

Sayı

4

Künye