Properties of Ethyl Cellulose/Polycaprolactone Electrospun Nano-fibers Incorporated with Gallic Acid and Natamycin for Cheese Packaging

In this study, polymers of Ethyl Cellulose (ECL) and Polycaprolactone (PCL) were blended in ratios of ۷۰:۳۰, ۸۰:۲۰, and ۹۰:۱۰ (% w/w), and combined with Natamycin (NAT) at concentrations of ۱ and ۲% (w/w) and Gallic Acid (GAL) at ۱۰ and ۳۰% (w/w). Nano-fibers were produced via electro-spinning under the following conditions: voltage of ۱۶kV, flow rate of ۱ mL/hour, and a tip-to-collector distance of ۱۵ cm. The nano-fibers were characterized for their morphology, FTIR, thermal, mechanical, antioxidant, water contact angle, and antifungal properties. The results indicated that ECL۹۰/PCL۱۰, ECL۸۰/PCL۲۰, and ECL۷۰/PCL۳۰ nano-fibers had average diameters of ۱۲۵۰.۸۶±۱۸, ۱۱۷۴±۲۱.۴, and ۷۵۴.۷۳±۲۳ nm, respectively. The ECL۷۰/PCL۳۰ ratio was selected and combined with NAT and GAL. The average diameter of these nano-fibers ranged from ۷۷۹.۳۲ to ۹۲۴.۶۳ nm. The addition of NAT and GAL enhanced the thermal stability, mechanical properties, and antifungal efficacy of the ECL/PCL nano-fibers. Notably, nano-fibers containing ۲% NAT combined with either ۱۰ or ۳۰% GAL completely inhibited the growth of molds. Cheese samples packaged with nano-fibers containing NAT and GAL exhibited a significantly lower increase in mold and yeast counts during storage compared to the control samples. Furthermore, sensory evaluation revealed no significant differences in scores among the packaged samples. Therefore, ECL/PCL nano-fibers incorporated with ۲% NAT and ۱۰% GAL present an effective alternative to the direct incorporation of NAT in cheese formulations.

کلیدواژه ها:

Dair products ، Electrospinning ، Food preservation