Preparation and characterization of electrospun nanofibre membranes incorporated with an ethanol extract of Capparis spinosa L. as a potential packaging material

Membranes composed of poly(lactic acid)/poly(ethylene glycol) and Ora-pro-nóbis (Pereskia aculeata Miller) extract for dressing applications

Wounds are considered one of the most critical medical conditions that must be managed appropriately due to the psychological and physical stress they cause for patients, as well as creating a substantial financial burden on patients and global healthcare systems. Nowadays, there is a growing interest in developing nanofiber mats loaded with varying plant extracts to meet the urgent need for advanced wound ressings. This study investigated the development and characterization of poly(lactic acid) (PLA)/ poly(ethylene glycol) (PEG) nanofiber membranes incorporated with Ora-pro-nóbis (OPN; 12.5, 25, and 50 % w/w) by the solution-blow-spinning (SBS) technique. The PLA/PEG and PLA/PEG/OPN nanofiber membranes were characterized by scanning electron microscopy (SEM), thermal properties (TGA and DSC), Fourier transform infrared spectroscopy (FTIR), contact angle measurements and water vapor permeability (WVTR). In addition, the mats were analyzed for swelling properties in vitro cell viability, and fibroblast adhesion (L-929) tests. SEM images showed that smooth and continuous PLA/PEG and PLA/PEG/OPN nanofibers were obtained with a diameter distribution ranging from 171 to 1533 nm. The PLA/PEG and PLA/PEG/OPN nanofiber membranes showed moderate hydrophobicity (~109-120°), possibly preventing secondary injuries during dressing removal. Besides that, PLA/PEG/OPN nanofibers exhibited adequate WVTR, meeting wound healing requirements. Notably, the presence of OPN gave the PLA/PEG membranes better mechanical properties, increasing their tensile strength (TS) from 3.4 MPa (PLA/PEG) to 5.3 MPa (PLA/PEG/OPN), as well as excellent antioxidant properties (Antioxidant activity with approximately 45 % oxidation inhibition). Therefore, the nanofiber mats based on PLA/PEG, especially those incorporated with OPN, are promising options for use as antioxidant dressings to aid skin healing.

Electrospun fiber mats based on chitosan-carrageenan containing Malva sylvestris anthocyanins: Physic-mechanical, thermal, and barrier properties along with application as intelligent food packaging materials

This study aimed to encapsulate Malva sylvestris extract (MSE) into chitosan-carrageenan (CH-KC) fibers using the electrospinning technique and monitor the freshness of silver carp fillets during the refrigerated storage conditions for 8 days. The CH-KC + MSE 4 % fiber mats were red at pH values lower than 3, purple at pH 4-6, dark blue at pH 7, green at pH 8-10, and brown at pH 11-12. The tensile strength, elongation at break, water vapor permeability, oxygen transmission rate, moisture content, and water solubility of fabricated fiber mats were 7.71-11.02 MPa, 13.12 %-30.00 %, 7.35-20.01 × 10-4 g mm/m2 h Pa, 3.81-8.23 cm3/m2 h, 15.74 %-27.34 %, and 3.90 %-7.56 %, respectively. Regarding the potential application of a fabricated indicator for freshness monitoring of silver carp fillets, total viable count, psychrotrophic bacterial count, pH, and total volatile basic nitrogen reached 8.91 log CFU/g, 8.03 log CFU/g, 8.10, and 40.18 mg N/100 g at the end of the study, respectively. Meanwhile, the CH-KC + MSE 4 % fiber mat color changed from white to green. These findings suggest that CH-KC + MSE 4 % fiber mats can be further utilized in the food industry to control the freshness of refrigerated silver carp fillets.

Development and characterization of smart double-layer nanofiber mats based on potato starch-turnip peel anthocyanins and guar gum-cinnamaldehyde

This experiment was conducted with the objectives of developing bilayer nanofiber mats based on potato starch-turnip peel extract (PS-TPE) and guar gum-cinnamaldehyde (GG-CA) for freshness monitoring and enhancing the quality of lamb meat during cooled storage conditions. Encapsulating CA/TPE into the nanofibers resulted in reduced tensile strength, water vapor permeability, moisture content, and water solubility. Colorimetric nanofibers, including PS-GG-TPE 6%, PS-GG-TPE 6%-CA 0.5%, and PS-GG-TPE 6%-CA 1%, presented red color at pH 1-4, purplish red at pH 5-7, green at pH 8-10, and brown at pH 11-12. The color of PS-GG-TPE 6% nanofiber mats changed from white to purplish red, signaling that the lamb meats had turned from fresh to spoiled. PS-GG-CA 1%, PS-GG-TPE 6%-CA 0.5%, and PS-GG-TPE 6%-CA 1% nanofibers have the potential to be utilized to control the growth of spoilage-related microorganisms for extending the shelf-life of fresh lamb meat under cooled storage conditions up to 13 days.