Antimicrobial Activity of Edible Electrospun Chitosan/Cellulose Acetate/Gelatin Hybrid Nanofiber Mats Incorporating Eugenol

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Published: Jun 4, 2019
Keywords:
antimicrobial nanofibers; electrospinning; edible electrospun; eugenol; chitosan

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Jaruayporn Somsap
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University (Rangsit Center), Phatumthani, Thailand
Kobsak Kanjanapongkul
Department of Food Engineering, Faculty of Engineering at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand
Chuenjit Chancharoonpong
Department of Food Technology and Nutrition, Faculty of Natural Resource and Agro-Industry, Kasetsart University, Chalermprakiat Sakon-Nakhon Province Campus, Sakon Nakhon, Thailand
Suriyan Supapvanich
Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
Racha Tepsorn*
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University (Rangsit Center), Phatumthani, Thailand

Abstract

Antimicrobial nanofiber mats were successfully fabricated via electrospinning. Polymer solutions of chitosan, cellulose acetate and gelatin were blended at a volume ratio of 4:1:5. Eugenol at concentrations of 0 to 10.0% (v/v) was directly incorporated into the mixed polymer solutions. Electrospinning was performed at 23 kV with a flow rate at 0.7 ml/h and collector distance of 10 cm. The average diameters of fibers incorporated with eugenol ranged from 152.32±41.48 to 288.92±77.69 nm. Fibers with larger diameters and junctions appeared when the concentration of eugenol was increased. Eugenol release was observed within 300 min. The burst release of eugenol at 0.1, 0.75, and 1.5% (v/v) reached equilibrium after 60 min while the burst release at 3.0, 5.0 and 10.0% (v/v) continued to increase gradually. The phase transition temperatures of nanofiber mats incorporated with eugenol ranged from 129.69 to 161.84 °C. The thermal characteristic demonstrated that the melting point decreased in accordance with the increase of incorporated eugenol. The nanofiber mats with eugenol at less than 5.0% (v/v) showed better thermostability than mats incorporated with eugenol concentrations greater than 5.0% (v/v). Antibacterial activity was tested against Salmonella Typhimurium and Staphylococcus aureus. The results demonstrated that the edible electrospun CS/CA/Gel nanofiber mats incorporated with eugenol could effectively retard the growth of both bacteria. Our results suggest that eugenol incorporated nanofibers have potential applications as antimicrobial materials in active food packaging, air filtration, antibacterial textiles, wound dressing, drug delivery and others.

 


Keywords: antimicrobial nanofibers; electrospinning; edible electrospun; eugenol; chitosan

*Corresponding author: Tel.: +66850640161 Fax: +6625644486


                                           E-mail: rtepsorn@tu.ac.th

Article Details

Issue
Vol. 19 No. 3 (2019)
Section
Original Research Articles

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