Basil oil-loaded electrospun biofibers: Edible food packaging material

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dc.authoridsadak, omer/0000-0001-6717-9672
dc.authoridDEDE, SERCAN/0000-0003-2049-9497
dc.contributor.authorDede, Sercan
dc.contributor.authorSadak, Omer
dc.contributor.authorDidin, Mustafa
dc.contributor.authorGunasekaran, Sundaram
dc.date.accessioned2024-09-18T20:02:54Z
dc.date.available2024-09-18T20:02:54Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe present study reports encapsulation of basil oil (Ocimum basilicum), a well-known medicinal and aromatic plants (MAPs), into electrospun biofibers (ESBFs) made of zein and alginate as edible packaging materials. First, basil oil was analysed using GC/MS which reveals that it contains 14 compounds with estragole being the most abundant (33.06%). Oil-in-water emulsions of different basil oil and zein/alginate complexes were prepared and their electrical conductivity and viscosity were measured to ensure their suitability for electrospinning. The morphology and chemical properties of the ESBFs were characterized using SEM and FTIR, respectively and their mechanical and antimicrobial properties were discussed. The results show that 20% basil oil-loaded ESBFs exhibit better antimicrobial effects and mechanical properties than others. The in vitro basil oil release from ESBFs in a gastric medium indicate a non-Fickian transport mechanism and diffusion-or diffusion-swelling-controlled process. This work represents a new direction for ESBFs as edible packaging materials.en_US
dc.description.sponsorshipInternational Research Scholarships (YOK-YUDAB) Program for Research Assistants of the Council of Higher Education, Turkeyen_US
dc.description.sponsorshipThe authors acknowledge the financial support from the International Research Scholarships (YOK-YUDAB) Program for Research Assistants of the Council of Higher Education, Turkey.en_US
dc.identifier.doi10.1016/j.jfoodeng.2021.110914
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.scopus2-s2.0-85121220842en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2021.110914
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8083
dc.identifier.volume319en_US
dc.identifier.wosWOS:000783627200001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBasil oilen_US
dc.subjectElectrospun biofibersen_US
dc.subjectEdible food packagingen_US
dc.subjectEmulsion electrospinningen_US
dc.subjectZeinen_US
dc.subjectalginateen_US
dc.titleBasil oil-loaded electrospun biofibers: Edible food packaging materialen_US
dc.typeArticleen_US

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