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<p>This paper demonstrates the encapsulation of <i>Rosa damascene</i> essential oil (RDEO) within zein electrospun fibers and investigates its potential applications in the food industry as a natural antimicrobial agent. The scanning electron microscopy (SEM) results showed that the RDEO increased the average diameter of zein electrospun fibers from 493&#xa0;nm to 1163&#xa0;nm. Fourier-transform infrared (FTIR) verified the encapsulation of RDEO in zein electrospun fibers, indicating the interaction between zein and RDEO. X-ray diffraction (XRD) results demonstrated that the weakest peaks belonged to the pure zein, indicating lower crystallinity than the other samples. Thermogravimetric analysis (TGA) results indicated that the highest weight loss (30%) occurred in the sample containing 10% RDEO within the temperature range of 220–308&#xa0;°C. Brunauer-emmett-teller (BET)results showed a mesoporous structure with pore size ranging from 2 to 4&#xa0;nm in these fibers. Mechanical assessments revealed improvements in the elastic properties of the zein electrospun mat at higher RDEO concentrations. The agar disc diffusion results showed that the 10% RDEO-loaded electrospun fibers exhibited inhibition zone diameters of approximately 20&#xa0;mm for <i>S. aureus</i>, 18&#xa0;mm for <i>B. cereus</i>, 15&#xa0;mm for <i>E. coli</i>, and 13&#xa0;mm for <i>S. enterica</i>. The MTT assay assessed the toxicity of RDEO-loaded zein electrospun fibers on HDF and mouse fibroblast cell lines, and the results indicated no cytotoxicity associated with these fibers. Overall, this study demonstrated successful encapsulations of RDEO within zein electrospun fibers. The electrospun fibers exhibited excellent antimicrobial properties against foodborne pathogens, suggesting their potential application as active packaging materials or coatings that contribute to food safety and increase the shelf life of food products.</p>

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Encapsulation of Rosa damascene essential oil in ultrathin fibers: characterization and antimicrobial properties against foodborne pathogens

  • 期刊论文

  • 发表日期：

    2025年9月26日

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  • Mohammad Amin Miri,
  • Khadije Rezaie Keikhaie,
  • Mohammad Reza Hajinezhad

摘要

This paper demonstrates the encapsulation of Rosa damascene essential oil (RDEO) within zein electrospun fibers and investigates its potential applications in the food industry as a natural antimicrobial agent. The scanning electron microscopy (SEM) results showed that the RDEO increased the average diameter of zein electrospun fibers from 493 nm to 1163 nm. Fourier-transform infrared (FTIR) verified the encapsulation of RDEO in zein electrospun fibers, indicating the interaction between zein and RDEO. X-ray diffraction (XRD) results demonstrated that the weakest peaks belonged to the pure zein, indicating lower crystallinity than the other samples. Thermogravimetric analysis (TGA) results indicated that the highest weight loss (30%) occurred in the sample containing 10% RDEO within the temperature range of 220–308 °C. Brunauer-emmett-teller (BET)results showed a mesoporous structure with pore size ranging from 2 to 4 nm in these fibers. Mechanical assessments revealed improvements in the elastic properties of the zein electrospun mat at higher RDEO concentrations. The agar disc diffusion results showed that the 10% RDEO-loaded electrospun fibers exhibited inhibition zone diameters of approximately 20 mm for S. aureus, 18 mm for B. cereus, 15 mm for E. coli, and 13 mm for S. enterica. The MTT assay assessed the toxicity of RDEO-loaded zein electrospun fibers on HDF and mouse fibroblast cell lines, and the results indicated no cytotoxicity associated with these fibers. Overall, this study demonstrated successful encapsulations of RDEO within zein electrospun fibers. The electrospun fibers exhibited excellent antimicrobial properties against foodborne pathogens, suggesting their potential application as active packaging materials or coatings that contribute to food safety and increase the shelf life of food products.