Characterization of Solution Blow Spun Poly(Lactic) Acid Based Nanofibers Containing Sucuk Spice Mix Essential Oils

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dc.authorid0000-0003-2084-7076
dc.authorid0000-0003-1173-5793
dc.authorid0000-0003-0665-8041
dc.authorid0000-0002-6777-273X
dc.authorid0000-0002-4732-7727
dc.contributor.authorOzcan, Iklime
dc.contributor.authorSaricaoglu, Furkan Turker
dc.contributor.authorParlak, Mahmud Ekrem
dc.contributor.authorDagdelen, Adnan Fatih
dc.contributor.authorYigit Cinar, Aycan
dc.contributor.authorGul, Latife Betul
dc.contributor.authorTosun, Fatih
dc.date.accessioned2026-02-12T21:05:07Z
dc.date.available2026-02-12T21:05:07Z
dc.date.issued2023
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipScientific Research Project Units of Bursa Technical University [200Y007]
dc.description.sponsorshipAcknowledgementsThis study was financially supported by the Scientific Research Project Units of Bursa Technical University (200Y007). Part of this study was taken from Iklime Ozcan's master thesis.
dc.identifier.doi10.1007/s10924-023-02761-w
dc.identifier.endpage2346
dc.identifier.issn1566-2543
dc.identifier.issn1572-8919
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85146227954
dc.identifier.scopusqualityQ1
dc.identifier.startpage2334
dc.identifier.urihttps://doi.org/10.1007/s10924-023-02761-w
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6809
dc.identifier.volume31
dc.identifier.wosWOS:000913448600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Polymers and The Environment
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260212
dc.subjectNanofiber
dc.subjectFood packaging
dc.subjectSolution blow spinning
dc.subjectPoly(lactic) acid
dc.subjectAntibacterial activity
dc.titleCharacterization of Solution Blow Spun Poly(Lactic) Acid Based Nanofibers Containing Sucuk Spice Mix Essential Oils
dc.typeArticle

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