Characterization of Solution Blow Spun Poly(Lactic) Acid Based Nanofibers Containing Sucuk Spice Mix Essential Oils
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, essential oil (EO) from sucuk spice mix was incorporated into poly(lactic) acid (PLA) and nanofibers were produced via solution blow spinning (SBS). EO incorporation was performed at 0, 5, 10, 15, 20, 25, and 30% (v/w) of PLA. Mechanical, barrier, microstructural, topographical, contact angle, chemical, thermal, antioxidant, and antibacterial properties against E. coli and S. aureus were characterized. Nanofibers were not soluble in water due to the hydrophobic nature of PLA. Microstructural images revealed that beadles and uniform nanofibers can be produced with SBS, and EO addition decreased the average fiber diameter. The surface topography of nanofibers was improved by increasing EO concentration. Melting and glass transition temperatures decreased and the thermal stability of nanofibers increased with EO addition. Nanofibers containing EO at 30% had the highest antioxidant capacity (40.02%). Nanofibers containing 20, 25, and 30% of EO had greater growth inhibition against Staphylococcus aureus and Escherichia coli. As a result, PLA-based nanofibers containing sucuk spice mix EO can be produced with SBS, and nanofibers containing 20, 25, and 30% EO could be a promising system not only in drug delivery systems but also in food packaging.
Açıklama
Anahtar Kelimeler
Nanofiber, Food packaging, Solution blow spinning, Poly(lactic) acid, Antibacterial activity
Kaynak
Journal of Polymers and The Environment
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
31
Sayı
6
