Encapsulation of rosemary essential oil in zein by electrospinning technique
In this study, rosemary essential oil was encapsulated in zein‐electrospun fibers at different concentrations of loading (0%, 2.5%, 5%, and 10% v/v). The chemical composition of rosemary essential oil was determined by GC‐MS. The resultant zein‐electrospun fibers were characterized by SEM, AFM, XRD,...
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| Veröffentlicht in: | Journal of food science 2021-09, Vol.86 (9), p.4070-4086 |
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| creator | Hosseini, Faeghe Miri, Mohammad Amin Najafi, Mohammadali Soleimanifard, Sediqeh Aran, Mehdi |
| description | In this study, rosemary essential oil was encapsulated in zein‐electrospun fibers at different concentrations of loading (0%, 2.5%, 5%, and 10% v/v). The chemical composition of rosemary essential oil was determined by GC‐MS. The resultant zein‐electrospun fibers were characterized by SEM, AFM, XRD, DSC, FTIR, and NMR. After being loaded with the essential oil, the fibers were evaluated for antimicrobial properties by the disc diffusion method against S. aureus (ATCC 1112) and E. coli (ATCC 1330). The release test was studied at pH values of 3 and 7.2 in phosphate buffer for 180 min. The GC‐MS indicated that α‐pinene occurred as a major compound in rosemary essential oil. Diameters of the zein‐electrospun fibers increased in response to higher concentrations of rosemary essential oil. The AFM assay attributed a tubular morphology to the fibers. The physical status of rosemary essential oil in zein‐electrospun fibers was determined by X‐ray diffraction (XRD). DSC thermograms and FTIR spectra confirmed the existence of the rosemary essential oil in zein‐electrospun fibers. FTIR spectra also indicated that adding rosemary essential oil to the fibers affected the secondary structure of zein protein. The NMR study showed that the electrospinning process did not change the secondary structure of zein. Disc diffusion indicated that zein‐electrospun mats generated inhibition zones against S. aureus and E. coli. The release test revealed that pH values significantly affect the release of rosemary essential oil from fibers. The results demonstrated how loading zein‐electrospun fibers with rosemary essential oil can benefit food packaging.
Practical Application
In this study, electrospun fibers were produced from food‐grade biopolymer to encapsulate rosemary essential oil. This product can be produced at industrial scale as an active food packaging/coating, controlled release, and delivery of the rosemary essential oil to food products and gastrointestinal. Also, it can be considered as a functional food to increase health. |
| doi_str_mv | 10.1111/1750-3841.15876 |
| format | Article |
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Practical Application
In this study, electrospun fibers were produced from food‐grade biopolymer to encapsulate rosemary essential oil. This product can be produced at industrial scale as an active food packaging/coating, controlled release, and delivery of the rosemary essential oil to food products and gastrointestinal. Also, it can be considered as a functional food to increase health.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.15876</identifier><language>eng</language><publisher>Chicago: Wiley Subscription Services, Inc</publisher><subject>Active control ; Antiinfectives and antibacterials ; antimicrobial activity ; Biopolymers ; Chemical composition ; Controlled release ; Diffusion ; E coli ; Electrospinning ; electrospun fibers ; Encapsulation ; Essential oils ; Fibers ; Food ; Food packaging ; Food packaging industry ; Functional foods & nutraceuticals ; Morphology ; NMR ; Nuclear magnetic resonance ; Oils & fats ; pH effects ; Protein structure ; Rosemary ; rosemary essential oil ; Secondary structure ; Zein ; α-Pinene</subject><ispartof>Journal of food science, 2021-09, Vol.86 (9), p.4070-4086</ispartof><rights>2021 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3496-958524ab049620d7fd1f69386906ae49db8208052d8c8e6855d3b153b442e2953</citedby><cites>FETCH-LOGICAL-c3496-958524ab049620d7fd1f69386906ae49db8208052d8c8e6855d3b153b442e2953</cites><orcidid>0000-0002-3181-8345</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.15876$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.15876$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Hosseini, Faeghe</creatorcontrib><creatorcontrib>Miri, Mohammad Amin</creatorcontrib><creatorcontrib>Najafi, Mohammadali</creatorcontrib><creatorcontrib>Soleimanifard, Sediqeh</creatorcontrib><creatorcontrib>Aran, Mehdi</creatorcontrib><title>Encapsulation of rosemary essential oil in zein by electrospinning technique</title><title>Journal of food science</title><description>In this study, rosemary essential oil was encapsulated in zein‐electrospun fibers at different concentrations of loading (0%, 2.5%, 5%, and 10% v/v). The chemical composition of rosemary essential oil was determined by GC‐MS. The resultant zein‐electrospun fibers were characterized by SEM, AFM, XRD, DSC, FTIR, and NMR. After being loaded with the essential oil, the fibers were evaluated for antimicrobial properties by the disc diffusion method against S. aureus (ATCC 1112) and E. coli (ATCC 1330). The release test was studied at pH values of 3 and 7.2 in phosphate buffer for 180 min. The GC‐MS indicated that α‐pinene occurred as a major compound in rosemary essential oil. Diameters of the zein‐electrospun fibers increased in response to higher concentrations of rosemary essential oil. The AFM assay attributed a tubular morphology to the fibers. The physical status of rosemary essential oil in zein‐electrospun fibers was determined by X‐ray diffraction (XRD). DSC thermograms and FTIR spectra confirmed the existence of the rosemary essential oil in zein‐electrospun fibers. FTIR spectra also indicated that adding rosemary essential oil to the fibers affected the secondary structure of zein protein. The NMR study showed that the electrospinning process did not change the secondary structure of zein. Disc diffusion indicated that zein‐electrospun mats generated inhibition zones against S. aureus and E. coli. The release test revealed that pH values significantly affect the release of rosemary essential oil from fibers. The results demonstrated how loading zein‐electrospun fibers with rosemary essential oil can benefit food packaging.
Practical Application
In this study, electrospun fibers were produced from food‐grade biopolymer to encapsulate rosemary essential oil. This product can be produced at industrial scale as an active food packaging/coating, controlled release, and delivery of the rosemary essential oil to food products and gastrointestinal. Also, it can be considered as a functional food to increase health.</description><subject>Active control</subject><subject>Antiinfectives and antibacterials</subject><subject>antimicrobial activity</subject><subject>Biopolymers</subject><subject>Chemical composition</subject><subject>Controlled release</subject><subject>Diffusion</subject><subject>E coli</subject><subject>Electrospinning</subject><subject>electrospun fibers</subject><subject>Encapsulation</subject><subject>Essential oils</subject><subject>Fibers</subject><subject>Food</subject><subject>Food packaging</subject><subject>Food packaging industry</subject><subject>Functional foods & nutraceuticals</subject><subject>Morphology</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Oils & fats</subject><subject>pH effects</subject><subject>Protein structure</subject><subject>Rosemary</subject><subject>rosemary essential oil</subject><subject>Secondary structure</subject><subject>Zein</subject><subject>α-Pinene</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkL1PxCAYh4nRxPN0dm3i4tKTj0LpaM47P3KJgzoT2r5VLhzU0sacf73UGgcXGSAvPL8XeBA6J3hB4rgiOccpkxlZEC5zcYBmvzuHaIYxpSkhWX6MTkLY4rFmYoY2K1fpNgxW98a7xDdJ5wPsdLdPIARwvdE28cYmxiWfEKcyHlio-oi1xjnjXpMeqjdn3gc4RUeNtgHOftY5elmvnpd36ebx9n55vUkrlhUiLbjkNNMljgXFdd7UpBEFk6LAQkNW1KWkWGJOa1lJEJLzmpWEszLLKNCCszm6nPq2nY_Xhl7tTKjAWu3AD0FRLkhBWU5ERC_-oFs_dC6-LlIRoELQPFJXE1XFb4UOGtV2ZpSgCFajXTW6VKNL9W03JsSU-DAW9v_h6mF98zQFvwCDh3qQ</recordid><startdate>202109</startdate><enddate>202109</enddate><creator>Hosseini, Faeghe</creator><creator>Miri, Mohammad Amin</creator><creator>Najafi, Mohammadali</creator><creator>Soleimanifard, Sediqeh</creator><creator>Aran, Mehdi</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-3181-8345</orcidid></search><sort><creationdate>202109</creationdate><title>Encapsulation of rosemary essential oil in zein by electrospinning technique</title><author>Hosseini, Faeghe ; Miri, Mohammad Amin ; Najafi, Mohammadali ; Soleimanifard, Sediqeh ; Aran, Mehdi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3496-958524ab049620d7fd1f69386906ae49db8208052d8c8e6855d3b153b442e2953</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Active control</topic><topic>Antiinfectives and antibacterials</topic><topic>antimicrobial activity</topic><topic>Biopolymers</topic><topic>Chemical composition</topic><topic>Controlled release</topic><topic>Diffusion</topic><topic>E coli</topic><topic>Electrospinning</topic><topic>electrospun fibers</topic><topic>Encapsulation</topic><topic>Essential oils</topic><topic>Fibers</topic><topic>Food</topic><topic>Food packaging</topic><topic>Food packaging industry</topic><topic>Functional foods & nutraceuticals</topic><topic>Morphology</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>Oils & fats</topic><topic>pH effects</topic><topic>Protein structure</topic><topic>Rosemary</topic><topic>rosemary essential oil</topic><topic>Secondary structure</topic><topic>Zein</topic><topic>α-Pinene</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hosseini, Faeghe</creatorcontrib><creatorcontrib>Miri, Mohammad Amin</creatorcontrib><creatorcontrib>Najafi, Mohammadali</creatorcontrib><creatorcontrib>Soleimanifard, Sediqeh</creatorcontrib><creatorcontrib>Aran, Mehdi</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hosseini, Faeghe</au><au>Miri, Mohammad Amin</au><au>Najafi, Mohammadali</au><au>Soleimanifard, Sediqeh</au><au>Aran, Mehdi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Encapsulation of rosemary essential oil in zein by electrospinning technique</atitle><jtitle>Journal of food science</jtitle><date>2021-09</date><risdate>2021</risdate><volume>86</volume><issue>9</issue><spage>4070</spage><epage>4086</epage><pages>4070-4086</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>In this study, rosemary essential oil was encapsulated in zein‐electrospun fibers at different concentrations of loading (0%, 2.5%, 5%, and 10% v/v). The chemical composition of rosemary essential oil was determined by GC‐MS. The resultant zein‐electrospun fibers were characterized by SEM, AFM, XRD, DSC, FTIR, and NMR. After being loaded with the essential oil, the fibers were evaluated for antimicrobial properties by the disc diffusion method against S. aureus (ATCC 1112) and E. coli (ATCC 1330). The release test was studied at pH values of 3 and 7.2 in phosphate buffer for 180 min. The GC‐MS indicated that α‐pinene occurred as a major compound in rosemary essential oil. Diameters of the zein‐electrospun fibers increased in response to higher concentrations of rosemary essential oil. The AFM assay attributed a tubular morphology to the fibers. The physical status of rosemary essential oil in zein‐electrospun fibers was determined by X‐ray diffraction (XRD). DSC thermograms and FTIR spectra confirmed the existence of the rosemary essential oil in zein‐electrospun fibers. FTIR spectra also indicated that adding rosemary essential oil to the fibers affected the secondary structure of zein protein. The NMR study showed that the electrospinning process did not change the secondary structure of zein. Disc diffusion indicated that zein‐electrospun mats generated inhibition zones against S. aureus and E. coli. The release test revealed that pH values significantly affect the release of rosemary essential oil from fibers. The results demonstrated how loading zein‐electrospun fibers with rosemary essential oil can benefit food packaging.
Practical Application
In this study, electrospun fibers were produced from food‐grade biopolymer to encapsulate rosemary essential oil. This product can be produced at industrial scale as an active food packaging/coating, controlled release, and delivery of the rosemary essential oil to food products and gastrointestinal. Also, it can be considered as a functional food to increase health.</abstract><cop>Chicago</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/1750-3841.15876</doi><tpages>17</tpages><orcidid>https://orcid.org/0000-0002-3181-8345</orcidid></addata></record> |
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| ispartof | Journal of food science, 2021-09, Vol.86 (9), p.4070-4086 |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Active control Antiinfectives and antibacterials antimicrobial activity Biopolymers Chemical composition Controlled release Diffusion E coli Electrospinning electrospun fibers Encapsulation Essential oils Fibers Food Food packaging Food packaging industry Functional foods & nutraceuticals Morphology NMR Nuclear magnetic resonance Oils & fats pH effects Protein structure Rosemary rosemary essential oil Secondary structure Zein α-Pinene |
| title | Encapsulation of rosemary essential oil in zein by electrospinning technique |
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