Design of Zein Electrospinning Nanofiber Packaging Containing Zataria Multiflora Essential Oil to Preserve the Ration Food

Subject Areas : Microbiology

A. Dabbagh Moghaddam ¹ (Assistant Professor of Food Safety, Aja University of Medical Sciences, Tehran, Iran.)
M. Kazemi ² (M. Sc. Graduated of the Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Mashhad University, Mashhad, Iran.)
J. Movaffagh ³ (Assistant Professor of Pharmaceutics, Mashhad University, Mashhad, Iran.)
A. sharifan ⁴ (Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)

Received: 2019-07-02 Accepted : 2019-07-02 Published : 2019-06-22

Keywords: Electrospinning, Emergency Food, Zataria Multiflora Essential O, Zein Nanofibre,

Abstract :

Introduction: New packaging has been used as scaffolding to load antimicrobial preservatives in the food industry. In this aspect, the present study is designed and developed to use nanofibers derived from corn protein, which was electronically loaded with antimicrobial combination of essential oil of Zataria multiflora, in order to increase the shelf life of emergency ration food called PM1. Materials and Methods: In this study, zein nanofibers containing Zataria multiflora essential oil, were produced by electrospinning method and its physical and chemical properties were studied. Also antibacterial and antifungal activities of zein nanofibers were investigated. Results: A morphological study of nanofibres containing 3 concentrations of 0,1 and 3% (w/v) showed that with the addition of essential oil of thyme to the polymeric zein solution a smaller diameter fiber was produced (P <0.05). FTIR results did not show new bond between the zein and essential oil of the plumeria matrix. In the study of hydrophobicity, the addition of essential oils caused an increase in water absorption and also in the tensile analysis of the samples, the ratio of stress to strain increased with the addition of essential oils (P <0.05). Conclusion: Nanofibres produced for use as functional food package in food rations have anti-bacterial properties and can prolong the shelf life of these rations.

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