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<p>The potential of nanofibers based on sage seed mucilage (SSM)/ethyl cellulose (ECL) as a novel source for incorporation of cumin essential oil (CEO) for cheese packaging was evaluated. The ECL/SSM: 85/15 nanofiber demonstrated optimal morphology features such as free-bead, and homogenous with average fiber diameter of 428.45 ± 43.96 nm. The obtained results of FT-IR revealed the compatibility among ECL, SSM, and CEO.Tensile strength and elongation at break increased 132.5% and 61% respectively by decreasing the ECL/SSM mixing ratio from 95:5 to 85:15. The incorporation of CEO in optimized nanofiber, improved the mechanical and thermal properties. The antioxidant value varied from 60 to 80% that were related to nanofibers with 10 and 30% CEO. In addition, the ECL/SSM with 30% CEO indicated the greatest zone of inhibition against <i>Staphylococcus aureus</i> and <i>Escherichia coli</i>. After packaging cheeses with nanofibers, the control sample revealed highest changes in pH, moisture, and color properties. The cheeses packed with nanofibers including 30% CEO had low total bacterial numbers during storage (7.09 ± 2.35—8.75 ± 3.56 Log CFU.g<sup>−1</sup>). In addition, in sensory evaluation, the highest score was for the sample packed with nanofibers containing 10% CEO. </p>

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Electrospun ethyl cellulose/sage seed mucilage incorporated with cumin essential oil: as a new source for cheese packaging

  • 期刊论文

  • 发表日期：

    2025年4月26日

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  • Samira Beikzadeh,
  • Ali Ehsani,
  • Soghra Ramezani

摘要

The potential of nanofibers based on sage seed mucilage (SSM)/ethyl cellulose (ECL) as a novel source for incorporation of cumin essential oil (CEO) for cheese packaging was evaluated. The ECL/SSM: 85/15 nanofiber demonstrated optimal morphology features such as free-bead, and homogenous with average fiber diameter of 428.45 ± 43.96 nm. The obtained results of FT-IR revealed the compatibility among ECL, SSM, and CEO.Tensile strength and elongation at break increased 132.5% and 61% respectively by decreasing the ECL/SSM mixing ratio from 95:5 to 85:15. The incorporation of CEO in optimized nanofiber, improved the mechanical and thermal properties. The antioxidant value varied from 60 to 80% that were related to nanofibers with 10 and 30% CEO. In addition, the ECL/SSM with 30% CEO indicated the greatest zone of inhibition against Staphylococcus aureus and Escherichia coli. After packaging cheeses with nanofibers, the control sample revealed highest changes in pH, moisture, and color properties. The cheeses packed with nanofibers including 30% CEO had low total bacterial numbers during storage (7.09 ± 2.35—8.75 ± 3.56 Log CFU.g−1). In addition, in sensory evaluation, the highest score was for the sample packed with nanofibers containing 10% CEO.