Encapsulation of Thymol in Biodegradable Nanofiber via Coaxial Eletrospinning and Applications in Fruit Preservation

Prospects of Polymeric Nanofibers Loaded with Essential Oils for Biomedical and Food-Packaging Applications

Essential oils prevent superbug formation, which is mainly caused by the continuous use of synthetic drugs. This is a significant threat to health, the environment, and food safety. Plant extracts in the form of essential oils are good enough to destroy pests and fight bacterial infections in animals and humans. In this review article, different essential oils containing polymeric nanofibers fabricated by electrospinning are reviewed. These nanofibers containing essential oils have shown applications in biomedical applications and as food-packaging materials. This approach of delivering essential oils in nanoformulations has attracted considerable attention in the scientific community due to its low price, a considerable ratio of surface area to volume, versatility, and high yield. It is observed that the resulting nanofibers possess antimicrobial, anti-inflammatory, and antioxidant properties. Therefore, they can reduce the use of toxic synthetic drugs that are utilized in the cosmetics, medicine, and food industries. These nanofibers increase barrier properties against light, oxygen, and heat, thereby protecting and preserving the food from oxidative damage. Moreover, the nanofibers discussed are introduced with naturally derived chemical compounds in a controlled manner, which simultaneously prevents their degradation. The nanofibers loaded with different essential oils demonstrate an ability to increase the shelf-life of various food products while using them as active packaging materials.

New Trends in the Use of Volatile Compounds in Food Packaging

In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented.

Electrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel active food packaging materials

This review was focused on describing the combination of electrospinning and cyclodextrin inclusion complexes as one of the newest alternatives for the development of food packaging materials with antimicrobial and/or antioxidant properties. The advantages of this technological combination, the routes to design the active materials, the characterization and application of such materials were reviewed. Electrospinning has allowed developing active packaging materials composed by fibrillary structures with a high ratio surface-to-volume. On the other hand, cyclodextrin inclusion complexes have maintained the properties of active compounds when they have been incorporated in packaging materials. Both methods have been recently combined and novel active food packaging materials have been obtained through three different routes. Polymeric solutions containing preformed (route 1) or in-situ formed (route 2) cyclodextrin inclusion complexes have been electrospun to obtain packaging materials. Furthermore, cyclodextrin inclusion complexes solutions have been directly electrospun (route 3) in order to produce those materials. The developed packaging materials have exhibited a high active compound loading with a long lasting release. Therefore, the protection of different foodstuff against microbial growth, oxidation and quality decay as well as the maintenance of their physical and sensory properties have been achieved when those materials were applied as active packaging.

Core-shell chitosan/PVA-based nanofibrous scaffolds loaded with Satureja mutica or Oliveria decumbens essential oils as enhanced antimicrobial wound dressing

Wounds are prone to bacterial infections, which cause a delayed healing process. Regarding the emergence of bacterial resistance to common antibiotics, using natural antimicrobial agents can be beneficial. Chitosan is a biological polymer, which has shown partial antioxidant and antimicrobial activities. In this study, core-shell nanofibrous scaffolds composed of chitosan (CS)/polyvinyl alcohol (PVA) as the core and polyvinylpyrrolidone (PVP)/ maltodextrin (MD) as the shell were developed. Satureja mutica (S. mutica) or Oliveria decumbens (O. decumbens) essential oil (EO) was encapsulated into the core of the produced scaffolds. The broth microdilution analysis showed significant antimicrobial activity of the EOs. The SEM analysis indicated that the unloaded and loaded core-shell scaffolds with S. mutica or O. decumbens EO had a uniform, beadless structure with fiber mean diameters of 210 ± 50, 250 ± 45, and 225 ± 46 nm, respectively. The CS/PVA-PVP/MD and CS/PVA/EO-PVP/MD scaffolds indicated suitable mechanical properties. The addition of the studied EOs enhanced the antioxidant activity of the scaffolds. The antimicrobial test of produced scaffolds showed that loading of 10% S. mutica or O. decumbens EO could broaden the microbicidal activity of the CS/PVA-PVP/MD scaffolds. These results revealed that the CS/PVA/EO-PVP/MD nanofibrous scaffolds are promising candidates for wound dressing.

Synthesis and characterization of collagen/calcium phosphate scaffolds incorporating antibacterial agent for bone tissue engineering application

In the present study, we developed a novel niosomal nanocarrier embedded into a collagen/β- tricalcium phosphate (Col/β-TCP) scaffold for the local delivery of thymol as a natural anti-bacterial reagent. The niosomal Col/β-TCP (N-Col/β-TCP) scaffolds with different weight ratios of β-TCP to Col were prepared by freeze-drying. The antimicrobial activities of the prepared samples against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus were assessed by agar diffusion method. The release profile of niosomal thymol from the optimized composite scaffolds showed a sustained profile where 66% of the loaded thymol was released over 30 days. The compressive modulus of niosome added scaffolds with an equal ratio of β-TCP and Col was calculated as 972±1.3KPa. This scaffold showed significantly higher values of cell viability (as evaluated by an MTT assay) against L929 fibroblasts than a scaffold without niosomal thymol after 24 and 72 h. Among synthesized samples, Col/β-TCP1 showed the greatest effectiveness of anti-bacterial activity toward Gram-positive and Gram-negative bacteria with higher activity against Gram-positive ones. The results of this study highlight the potential of niosomal-thymol loaded Col/β-TCP1 scaffold as an anti-bacterial bone substitute for possible osteomyelitis treatment.

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

Antimicrobially active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.

Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging

The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. Essential oils (EOs) as naturally occurring functional ingredients have shown great prospects in active food packaging. EOs can inhibit the growth of superficial food pathogens, modify nutritious values without affecting the sensory qualities of food, and prolong the shelf life when used in food packaging as an active ingredient. Since 2016, various reports have demonstrated that combinations of electrospun fibers and encapsulated EOs could offer promising results when used as food packaging. Such electrospun platforms have encapsulated either pure EOs or their complexation with other antibacterial agents to prolong the shelf life of food products through sustained release of active ingredients. This paper presents a comprehensive review of the essential oil-loaded electrospun fibers that have been applied as active food packaging material.

The Relationships between the Working Fluids, Process Characteristics and Products from the Modified Coaxial Electrospinning of Zein

The accurate prediction and manipulation of nanoscale product sizes is a major challenge in material processing. In this investigation, two process characteristics were explored during the modified coaxial electrospinning of zein, with the aim of understanding how this impacts the products formed. The characteristics studied were the spreading angle at the unstable region (θ) and the length of the straight fluid jet (L). An electrospinnable zein core solution was prepared and processed with a sheath comprising ethanolic solutions of LiCl. The width of the zein nanoribbons formed (W) was found to be more closely correlated with the spreading angle and straight fluid jet length than with the experimental parameters (the electrolyte concentrations and conductivity of the shell fluids). Linear equations W = 546.44L - 666.04 and W = 2255.3θ - 22.7 could be developed with correlation coefficients of Rwl2 = 0.9845 and Rwθ2 = 0.9924, respectively. These highly linear relationships reveal that the process characteristics can be very useful tools for both predicting the quality of the electrospun products, and manipulating their sizes for functional applications. This arises because any changes in the experimental parameters would have an influence on both the process characteristics and the solid products' properties.