Fabrication and characterization of antimicrobial hybrid electrospun polyvinylpyrrolidone/kafirin nanofibers activated by zataria multiflora essential oil

Abstract

Nanofiber films were prepared using a polymer blend of kafirin and polyvinylpyrrolidone (PVP) by electrospinning. The zataria multiflora boiss. essential oil (ZEO) was encapsulated in the electrospun nanofibers, and the morphology, structural characteristics, thermal, antibacterial and release properties were investigated. The concentrations of ZEO selected for addition to the polymer solution were 7, 10 and 15% (v/v). It was found that the produced electrospun nanofibers, regardless of ZEO concentration, possessed a homogeneous morphology without beads and there was a positive correlation between ZEO addition and nanofiber diameter. Moreover, the electrospun nanofibers were found to be effective carriers of ZEO and were able to control the release of compounds. The nanofibers exhibited antibacterial activity against common foodborne bacteria (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli 0157:H7, Salmonella enterica, and Pseudomonas aeruginosa). The fiber prepared with 15% (v/v) ZEO was the most effective against all microorganisms tested. The Fick model, was used to describe the release profiles of ZEO at different temperatures (4, 25 and 37 °C) and with different food simulants (50% and 98% ethanol). The findings revealed that diffusion phenomenon plays an increasingly important role in the delivery of ZEO. It is believed that the developed nanofibers have potential applications in active food packaging to reduce microbial contamination.