Improvement of the physico-mechanical properties of antibacterial electrospun poly lactic acid nanofbers by incorporation of guar gum and thyme essential oil
Improvement of the physico-mechanical properties of antibacterial electrospun poly lactic acid nanofbers by incorporation of guar gum and thyme essential oil
نویسندگان: مرجان قربانی , لیلا یاوری معروفی
کلمات کلیدی: Nanofbers, Food packaging, Poly lactic acid, Guar gum
نشریه: 7621 , 2021 , 622 , 2021
| نویسنده ثبت کننده مقاله |
مرجان قربانی |
| مرحله جاری مقاله |
تایید نهایی |
| دانشکده/مرکز مربوطه |
مرکز تحقیقات علوم تغذیه |
| کد مقاله |
75729 |
| عنوان فارسی مقاله |
Improvement of the physico-mechanical properties of antibacterial electrospun poly lactic acid nanofbers by incorporation of guar gum and thyme essential oil |
| عنوان لاتین مقاله |
Improvement of the physico-mechanical properties of antibacterial electrospun poly lactic acid nanofbers by incorporation of guar gum and thyme essential oil |
| ناشر |
4 |
| آیا مقاله از طرح تحقیقاتی و یا منتورشیپ استخراج شده است؟ |
بلی |
| عنوان نشریه (خارج از لیست فوق) |
|
| نوع مقاله |
Original Article |
| نحوه ایندکس شدن مقاله |
ایندکس شده سطح یک – ISI - Web of Science |
| آدرس لینک مقاله/ همایش در شبکه اینترنت |
|
| The purpose of the present work was the fabrication of a novel nanofber based on polylactic acid/guar gum
(PLA/GG) containing thyme essential oil by the electrospinning method for food packaging applications. The
PLA/GG nanofber displayed smooth morphology without bead with average fber diameter of 413.62 ± 169.73
nm. The obtained results of FT-IR and TGA analysis indicated the compatibility among PLA, GG, and thyme
essential oil. Furthermore, the PLA/GG nanofbers containing 30% thyme essential oil showed high surface
hydrophobicity, and suitable antioxidant and antibacterial activities. In addition, the produced nanofbers
indicated no cell cytotoxicity that showed their desirable biocompatibility. As a result, the usage of PLA/GG
containing 30% thyme electrospun nanofber could be a promising system in the safety and shelf life of foods. |
| نام فایل |
تاریخ درج فایل |
اندازه فایل |
دانلود |
| Ghorbani,2021,78.pdf | 1400/02/07 | 7945178 | دانلود |