Physicochemical and antibacterial effect of Soy Protein Isolate/Gelatin electrospun nanofibres incorporated with Zataria multiflora and Cinnamon zeylanicum essential oils
Recently, combination of nanotechnology and active food packaging provided new horizon to extend the shelf life of food. This study aimed to fabricate natural nanofibrous film incorporated with essential oils using the nanospinning technique and examine its antimicrobial activity. Constituents of Za...
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| Veröffentlicht in: | Journal of food measurement & characterization 2021-04, Vol.15 (2), p.1116-1126 |
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| creator | Raeisi, Mojtaba Mohammadi, Masoud Aman Coban, Ozlem Emir Ramezani, Soghra Ghorbani, Marjan Tabibiazar, Mahnaz khoshbakht, Rahem Noori, Seyyed Mohammad Ali |
| description | Recently, combination of nanotechnology and active food packaging provided new horizon to extend the shelf life of food. This study aimed to fabricate natural nanofibrous film incorporated with essential oils using the nanospinning technique and examine its antimicrobial activity. Constituents of
Zataria multiflora
and
Cinnamon zeylanicum
essential oils (EOs) were investigated by Gas Chromatography–Mass Spectrometry and their antimicrobial properties were examined. Subsequently, electrospun Soy Protein Isolate (SPI)/Gelatin was embedded with
Zataria multiflora
and
Cinnamon zeylanicum
EOs. Scanning Electron Microscope (SEM), Fourier Transform Infrared Spectrometry (FTIR), and Thermogravimetric analysis (TGA) were done to evaluate the properties of electrospun fibers. The antimicrobial activity of nanofibrous films was evaluated. SEM revealed that the addition of 30% gelatin neutralized SPI charge, representing a significant increase in the diameter of nanofibers by 314.08 nm. Furthermore, TGA showed stability for Soy/Gel nanofibers. The fabricated nanofibrous film exhibited exquisite antimicrobial activity against Gram-negative and Gram-positive pathogens. For example, SPI-gelatin nanofibrous film incorporated with 20%
Z. multiflora
reduced 100% of
S. aureus
,
B. cereus
, and
L.monocytogenes.
The reduction for
E. coli
and
S. typhimurium
were 70% and 63%, respectively. We suggest that incorporating EOs with nanofibrous films can be a promising method to extend the shelf life of food and can be used in production for active food packaging. |
| doi_str_mv | 10.1007/s11694-020-00700-0 |
| format | Article |
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Zataria multiflora
and
Cinnamon zeylanicum
essential oils (EOs) were investigated by Gas Chromatography–Mass Spectrometry and their antimicrobial properties were examined. Subsequently, electrospun Soy Protein Isolate (SPI)/Gelatin was embedded with
Zataria multiflora
and
Cinnamon zeylanicum
EOs. Scanning Electron Microscope (SEM), Fourier Transform Infrared Spectrometry (FTIR), and Thermogravimetric analysis (TGA) were done to evaluate the properties of electrospun fibers. The antimicrobial activity of nanofibrous films was evaluated. SEM revealed that the addition of 30% gelatin neutralized SPI charge, representing a significant increase in the diameter of nanofibers by 314.08 nm. Furthermore, TGA showed stability for Soy/Gel nanofibers. The fabricated nanofibrous film exhibited exquisite antimicrobial activity against Gram-negative and Gram-positive pathogens. For example, SPI-gelatin nanofibrous film incorporated with 20%
Z. multiflora
reduced 100% of
S. aureus
,
B. cereus
, and
L.monocytogenes.
The reduction for
E. coli
and
S. typhimurium
were 70% and 63%, respectively. We suggest that incorporating EOs with nanofibrous films can be a promising method to extend the shelf life of food and can be used in production for active food packaging.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-020-00700-0</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Antibacterial activity ; Antiinfectives and antibacterials ; Antimicrobial activity ; Antimicrobial agents ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; E coli ; Electrospinning ; Engineering ; Essential oils ; Evaluation ; Fibers ; Food ; Food packaging ; Food production ; Food Science ; Fourier analysis ; Fourier transforms ; Gas chromatography ; Gelatin ; Infrared analysis ; Mass spectrometry ; Mass spectroscopy ; Nanofibers ; Nanotechnology ; Oils & fats ; Original Paper ; Proteins ; Scanning electron microscopy ; Scientific imaging ; Shelf life ; Spectroscopy ; Thermogravimetric analysis ; Zataria multiflora</subject><ispartof>Journal of food measurement & characterization, 2021-04, Vol.15 (2), p.1116-1126</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020</rights><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-d1b9ae46e07b915c84ca787f69e39aea31e53561c5aea2a39c218047860ca9b43</citedby><cites>FETCH-LOGICAL-c319t-d1b9ae46e07b915c84ca787f69e39aea31e53561c5aea2a39c218047860ca9b43</cites><orcidid>0000-0002-2578-242X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-020-00700-0$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-020-00700-0$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Raeisi, Mojtaba</creatorcontrib><creatorcontrib>Mohammadi, Masoud Aman</creatorcontrib><creatorcontrib>Coban, Ozlem Emir</creatorcontrib><creatorcontrib>Ramezani, Soghra</creatorcontrib><creatorcontrib>Ghorbani, Marjan</creatorcontrib><creatorcontrib>Tabibiazar, Mahnaz</creatorcontrib><creatorcontrib>khoshbakht, Rahem</creatorcontrib><creatorcontrib>Noori, Seyyed Mohammad Ali</creatorcontrib><title>Physicochemical and antibacterial effect of Soy Protein Isolate/Gelatin electrospun nanofibres incorporated with Zataria multiflora and Cinnamon zeylanicum essential oils</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Recently, combination of nanotechnology and active food packaging provided new horizon to extend the shelf life of food. This study aimed to fabricate natural nanofibrous film incorporated with essential oils using the nanospinning technique and examine its antimicrobial activity. Constituents of
Zataria multiflora
and
Cinnamon zeylanicum
essential oils (EOs) were investigated by Gas Chromatography–Mass Spectrometry and their antimicrobial properties were examined. Subsequently, electrospun Soy Protein Isolate (SPI)/Gelatin was embedded with
Zataria multiflora
and
Cinnamon zeylanicum
EOs. Scanning Electron Microscope (SEM), Fourier Transform Infrared Spectrometry (FTIR), and Thermogravimetric analysis (TGA) were done to evaluate the properties of electrospun fibers. The antimicrobial activity of nanofibrous films was evaluated. SEM revealed that the addition of 30% gelatin neutralized SPI charge, representing a significant increase in the diameter of nanofibers by 314.08 nm. Furthermore, TGA showed stability for Soy/Gel nanofibers. The fabricated nanofibrous film exhibited exquisite antimicrobial activity against Gram-negative and Gram-positive pathogens. For example, SPI-gelatin nanofibrous film incorporated with 20%
Z. multiflora
reduced 100% of
S. aureus
,
B. cereus
, and
L.monocytogenes.
The reduction for
E. coli
and
S. typhimurium
were 70% and 63%, respectively. We suggest that incorporating EOs with nanofibrous films can be a promising method to extend the shelf life of food and can be used in production for active food packaging.</description><subject>Antibacterial activity</subject><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>E coli</subject><subject>Electrospinning</subject><subject>Engineering</subject><subject>Essential oils</subject><subject>Evaluation</subject><subject>Fibers</subject><subject>Food</subject><subject>Food packaging</subject><subject>Food production</subject><subject>Food Science</subject><subject>Fourier analysis</subject><subject>Fourier transforms</subject><subject>Gas chromatography</subject><subject>Gelatin</subject><subject>Infrared analysis</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Nanofibers</subject><subject>Nanotechnology</subject><subject>Oils & fats</subject><subject>Original Paper</subject><subject>Proteins</subject><subject>Scanning electron microscopy</subject><subject>Scientific imaging</subject><subject>Shelf life</subject><subject>Spectroscopy</subject><subject>Thermogravimetric analysis</subject><subject>Zataria multiflora</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9UU1LAzEQXUTBUvsHPAU8r0022a-jFK2FggX14iVk01mbspvUJIvUn-SvdGxFbx4mk8m892bCS5JLRq8ZpeU0MFbUIqUZTbGkeJ4ko4zVPBWMi9Pfe1acJ5MQtpRSxkohCj5KPlebfTDa6Q30RquOKLvGiKZROoI3-AJtCzoS15JHtycr7yIYSxbBdSrCdA6YsIYOQd6F3WCJVda1pvEQiLHa-Z3zCF2TdxM35EVFhbqkH7po2g5bh5kzY63qnSUfsO-UNXroCYQAuAru4EwXLpKzVnUBJj95nDzf3T7N7tPlw3wxu1mmmrM6pmvW1ApEAbRsapbrSmhVVmVb1MCxoTiDnOcF0zkWmeK1zlhFRVkVVKu6EXycXB11d969DRCi3LrBWxwps5zijAoDUdkRpfHTwUMrd970yu8lo_LbFnm0RaIt8mCLpEjiR1JAsH0F_yf9D-sLn3GUfw</recordid><startdate>20210401</startdate><enddate>20210401</enddate><creator>Raeisi, Mojtaba</creator><creator>Mohammadi, Masoud Aman</creator><creator>Coban, Ozlem Emir</creator><creator>Ramezani, Soghra</creator><creator>Ghorbani, Marjan</creator><creator>Tabibiazar, Mahnaz</creator><creator>khoshbakht, Rahem</creator><creator>Noori, Seyyed Mohammad Ali</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-2578-242X</orcidid></search><sort><creationdate>20210401</creationdate><title>Physicochemical and antibacterial effect of Soy Protein Isolate/Gelatin electrospun nanofibres incorporated with Zataria multiflora and Cinnamon zeylanicum essential oils</title><author>Raeisi, Mojtaba ; Mohammadi, Masoud Aman ; Coban, Ozlem Emir ; Ramezani, Soghra ; Ghorbani, Marjan ; Tabibiazar, Mahnaz ; khoshbakht, Rahem ; Noori, Seyyed Mohammad Ali</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-d1b9ae46e07b915c84ca787f69e39aea31e53561c5aea2a39c218047860ca9b43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antibacterial activity</topic><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>E coli</topic><topic>Electrospinning</topic><topic>Engineering</topic><topic>Essential oils</topic><topic>Evaluation</topic><topic>Fibers</topic><topic>Food</topic><topic>Food packaging</topic><topic>Food production</topic><topic>Food Science</topic><topic>Fourier analysis</topic><topic>Fourier transforms</topic><topic>Gas chromatography</topic><topic>Gelatin</topic><topic>Infrared analysis</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Nanofibers</topic><topic>Nanotechnology</topic><topic>Oils & fats</topic><topic>Original Paper</topic><topic>Proteins</topic><topic>Scanning electron microscopy</topic><topic>Scientific imaging</topic><topic>Shelf life</topic><topic>Spectroscopy</topic><topic>Thermogravimetric analysis</topic><topic>Zataria multiflora</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Raeisi, Mojtaba</creatorcontrib><creatorcontrib>Mohammadi, Masoud Aman</creatorcontrib><creatorcontrib>Coban, Ozlem Emir</creatorcontrib><creatorcontrib>Ramezani, Soghra</creatorcontrib><creatorcontrib>Ghorbani, Marjan</creatorcontrib><creatorcontrib>Tabibiazar, Mahnaz</creatorcontrib><creatorcontrib>khoshbakht, Rahem</creatorcontrib><creatorcontrib>Noori, Seyyed Mohammad Ali</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Raeisi, Mojtaba</au><au>Mohammadi, Masoud Aman</au><au>Coban, Ozlem Emir</au><au>Ramezani, Soghra</au><au>Ghorbani, Marjan</au><au>Tabibiazar, Mahnaz</au><au>khoshbakht, Rahem</au><au>Noori, Seyyed Mohammad Ali</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical and antibacterial effect of Soy Protein Isolate/Gelatin electrospun nanofibres incorporated with Zataria multiflora and Cinnamon zeylanicum essential oils</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2021-04-01</date><risdate>2021</risdate><volume>15</volume><issue>2</issue><spage>1116</spage><epage>1126</epage><pages>1116-1126</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Recently, combination of nanotechnology and active food packaging provided new horizon to extend the shelf life of food. This study aimed to fabricate natural nanofibrous film incorporated with essential oils using the nanospinning technique and examine its antimicrobial activity. Constituents of
Zataria multiflora
and
Cinnamon zeylanicum
essential oils (EOs) were investigated by Gas Chromatography–Mass Spectrometry and their antimicrobial properties were examined. Subsequently, electrospun Soy Protein Isolate (SPI)/Gelatin was embedded with
Zataria multiflora
and
Cinnamon zeylanicum
EOs. Scanning Electron Microscope (SEM), Fourier Transform Infrared Spectrometry (FTIR), and Thermogravimetric analysis (TGA) were done to evaluate the properties of electrospun fibers. The antimicrobial activity of nanofibrous films was evaluated. SEM revealed that the addition of 30% gelatin neutralized SPI charge, representing a significant increase in the diameter of nanofibers by 314.08 nm. Furthermore, TGA showed stability for Soy/Gel nanofibers. The fabricated nanofibrous film exhibited exquisite antimicrobial activity against Gram-negative and Gram-positive pathogens. For example, SPI-gelatin nanofibrous film incorporated with 20%
Z. multiflora
reduced 100% of
S. aureus
,
B. cereus
, and
L.monocytogenes.
The reduction for
E. coli
and
S. typhimurium
were 70% and 63%, respectively. We suggest that incorporating EOs with nanofibrous films can be a promising method to extend the shelf life of food and can be used in production for active food packaging.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-020-00700-0</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-2578-242X</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food measurement & characterization, 2021-04, Vol.15 (2), p.1116-1126 |
| issn | 2193-4126 2193-4134 |
| language | eng |
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| subjects | Antibacterial activity Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents Chemistry Chemistry and Materials Science Chemistry/Food Science E coli Electrospinning Engineering Essential oils Evaluation Fibers Food Food packaging Food production Food Science Fourier analysis Fourier transforms Gas chromatography Gelatin Infrared analysis Mass spectrometry Mass spectroscopy Nanofibers Nanotechnology Oils & fats Original Paper Proteins Scanning electron microscopy Scientific imaging Shelf life Spectroscopy Thermogravimetric analysis Zataria multiflora |
| title | Physicochemical and antibacterial effect of Soy Protein Isolate/Gelatin electrospun nanofibres incorporated with Zataria multiflora and Cinnamon zeylanicum essential oils |
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