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Aghaei Marzango, Y., Nejatian, M., Mousavi Nadushan, R., Ashrafi, F.. (1404). Electrospun chitosan-polycaprolactone fibers with thyme essential Oil/ZnO nanoemulsion: Fabrication and properties. سامانه مدیریت نشریات علمی, 24(6), 1393-1415. doi: 10.22092/ijfs.2025.134601
Y. Aghaei Marzango; M. Nejatian; R. Mousavi Nadushan; F. Ashrafi. "Electrospun chitosan-polycaprolactone fibers with thyme essential Oil/ZnO nanoemulsion: Fabrication and properties". سامانه مدیریت نشریات علمی, 24, 6, 1404, 1393-1415. doi: 10.22092/ijfs.2025.134601
Aghaei Marzango, Y., Nejatian, M., Mousavi Nadushan, R., Ashrafi, F.. (1404). 'Electrospun chitosan-polycaprolactone fibers with thyme essential Oil/ZnO nanoemulsion: Fabrication and properties', سامانه مدیریت نشریات علمی, 24(6), pp. 1393-1415. doi: 10.22092/ijfs.2025.134601
Aghaei Marzango, Y., Nejatian, M., Mousavi Nadushan, R., Ashrafi, F.. Electrospun chitosan-polycaprolactone fibers with thyme essential Oil/ZnO nanoemulsion: Fabrication and properties. سامانه مدیریت نشریات علمی, 1404; 24(6): 1393-1415. doi: 10.22092/ijfs.2025.134601

Electrospun chitosan-polycaprolactone fibers with thyme essential Oil/ZnO nanoemulsion: Fabrication and properties

Iranian Journal of Fisheries Sciences
دوره 24، شماره 6، بهمن 2025، صفحه 1393-1415    اصل مقاله (717.82 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2025.134601
نویسندگان
Y. Aghaei Marzango1؛ M. Nejatian* 2؛ R. Mousavi Nadushan1؛ F. Ashrafi3
1Department of Food Science and Technology, NT.C., Islamic Azad University, Tehran, Iran
2Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
3Department of Microbiology, NT.C., Islamic Azad University, Tehran, Iran
چکیده
This study developed and characterized electrospun chitosan/polycaprolactone (CS/PCL) nanofibers incorporating a thyme essential oil (TEO)/zinc oxide (ZnO) nanoemulsion for active food packaging applications. Nanofibers were fabricated via electrospinning, with TEO (3% and 6% w/w) and ZnO integrated through an emulsion method, and compared against a direct mixing approach. Scanning electron microscopy (SEM) revealed well-oriented, smooth, and bead-free nanofibers with average diameters ranging from 60 nm (with TEO) to 88 nm (without TEO). Antimicrobial efficacy, assessed over five days, indicated a time-dependent decrease for most nanofibers. Crucially, nanofibers prepared via the emulsion method demonstrated significantly sustained antimicrobial activity compared to those produced by direct mixing. Specifically, TEO-loaded nanofibers, encapsulated via emulsification, effectively maintained the total bacterial count of packaged meat within the standard range (<6 Log CFU/g) for up to 6 days. These findings highlight the significant potential of electrospun CS/PCL nanofibers incorporating emulsified TEO/ZnO for developing effective antimicrobial food packaging solutions, thereby enhancing food safety and extending shelf life.
کلیدواژه‌ها
Emulsion electrospinning؛ Encapsulation؛ Core-shell؛ Active packaging؛ Antimicrobial activity؛ Hybrid structure
آمار
تعداد مشاهده مقاله: 1


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