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<p>This study aimed to develop electrospun bio-nanofibers from okra mucilage (OM) and pullulan (PL) for encapsulating clove essential oil (CEO)-beta cyclodextrin (βCD) inclusion complexes (C-β-I). Various OM:PL ratios were evaluated for viscosity, conductivity, and fiber morphology. Finally, nanofibers (NFs) with the volume ratio of 50:50 OM to PL were selected due to their uniform and bead-free morphology with smaller fiber diameters (247.73 ± 0.02&#xa0;nm) for encapsulating C-β-I at two eugenol: βCD molar ratios (1:1 and 2:1&#xa0;M ratio). Also, control OM:PL NFs containing 3.6 and 7.2% (w/w) free CEO (without βCD) were also fabricated for comparison. The results showed that complexation at both molar ratios significantly improved CEO retention during electrospinning and the highest encapsulation efficiency (98.02%) was related to OM:PL@C-β-I<sub>1:1&#xa0;M</sub> NF (which contains inclusion complexes at 1:1&#xa0;M ratio). Release studies in a fatty food simulant showed that C-β-I-loaded NFs provided a sustained release over 24&#xa0;h, compared to only 4&#xa0;h for their counterparts loaded with free CEO. Furthermore, C-β-I-loaded NFs exhibited enhanced thermal stability, antioxidant, antibacterial, and mechanical properties relative to CEO-loaded NFs. Overall, these findings highlight the potential of OM:PL@C-β-I<sub>1:1&#xa0;M</sub> electrospun bio-nanofibers as an edible and biocompatible encapsulation and delivery system, offering a promising strategy for the application of volatile essential oils in the food industry.</p>

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Electrospun Okra Mucilage/Pullulan Bio-Nanofibers Incorporated Clove Essential Oil-Cyclodextrin Complexes: a Sustainable Approach for Antimicrobial and Antioxidant Nanofiber Fabricatioin

  • 期刊论文

  • 发表日期：

    2025年8月5日

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  • Marzieh Yeganegi,
  • Faramarz Khodaiyan,
  • Zahra Emam-Djomeh,
  • Seyed Saeid Hosseini,
  • Lars Jelsbak,
  • Fatemeh Ajalloueian

摘要

This study aimed to develop electrospun bio-nanofibers from okra mucilage (OM) and pullulan (PL) for encapsulating clove essential oil (CEO)-beta cyclodextrin (βCD) inclusion complexes (C-β-I). Various OM:PL ratios were evaluated for viscosity, conductivity, and fiber morphology. Finally, nanofibers (NFs) with the volume ratio of 50:50 OM to PL were selected due to their uniform and bead-free morphology with smaller fiber diameters (247.73 ± 0.02 nm) for encapsulating C-β-I at two eugenol: βCD molar ratios (1:1 and 2:1 M ratio). Also, control OM:PL NFs containing 3.6 and 7.2% (w/w) free CEO (without βCD) were also fabricated for comparison. The results showed that complexation at both molar ratios significantly improved CEO retention during electrospinning and the highest encapsulation efficiency (98.02%) was related to OM:PL@C-β-I1:1 M NF (which contains inclusion complexes at 1:1 M ratio). Release studies in a fatty food simulant showed that C-β-I-loaded NFs provided a sustained release over 24 h, compared to only 4 h for their counterparts loaded with free CEO. Furthermore, C-β-I-loaded NFs exhibited enhanced thermal stability, antioxidant, antibacterial, and mechanical properties relative to CEO-loaded NFs. Overall, these findings highlight the potential of OM:PL@C-β-I1:1 M electrospun bio-nanofibers as an edible and biocompatible encapsulation and delivery system, offering a promising strategy for the application of volatile essential oils in the food industry.