چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| The aim of this study was to develop a novel nanofiber-based structure to sustain the antibacterial effect of plant essential oils during a storage period in order to be used in active packaging applications. To this end, cinnamon essential oil nanophytosome (N/CEO) was prepared and embedded into cross-linked polyvinyl alcohol nanofiber (PVAc-N/CEO) using the electrospinning technique. The physicochemical characteristics and morphology of the nanofibers were evaluated by tensile, water vapor permeability, ATR-FTIR, TGA, and SEM analyses. Also, the cell toxicity and antibacterial effect of nanofibers were investigated. Finally, the antibacterial effect was validated on raw shrimp as a food model for 7 days storage. The results indicated that the N/CEO was successfully embedded into nanofiber matrix. In addition, PVAc-N/CEO, showed low cell toxicity, strong antibacterial effects and extension of shelf-life of shrimp compared to cross-linked PVA nanofiber containing CEO (PVAc/CEO). The results showed that the PVAc-N/CEO nanofiber has great potential in active packaging applications for shelf-life extension of perishable food products. |
| نویسنده | نفر چندم مقاله |
|---|---|
| حامد همیشه کار | پنجم |
| مریم نظری | اول |
| حسن مجدی | دوم |
| مرتضی میلانی | سوم |
| سهیل عباس پوررواسجانی | چهارم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| 2019-Nazari-Food Packaging and Shelf life.pdf | 1398/03/26 | 2046080 | دانلود |
