ISI Papers With Our Products
Title: Cinnamon nanophytosomes embedded electrospun nanofiber: Its effects on microbial quality and shelf-life of shrimp as a novel packaging
Journal: Food Packaging and Shelf Life
Author: 1. Maryam Nazari, 2. Hasan Majdi, 3. Morteza Milani, 4. Soheil Abbaspour-Ravasjani, Hamed Hamishehkar, 5. Loong-Tak Lime
Year: 2019
Address: 1. Biotechnology Research Center, and Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
2. Department of Medical Nanotechnology, Faculty of Advanced Medical Science, Tabriz University of Medical Sciences, Tabriz, Iran
3. Infectious and Tropical Diseases Research Center and School of Advanced Medical Science, Tabriz University of Medical Sciences, Tabriz, Iran
4. Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
5. Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
Abstract: 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.
Keywords: Electrospinning nanofiber, Nanophytosome, Cinnamon, Active packing, Shrimp microbial quality
Application: Food Technology, Antibacterial Properties
Product Model 1: Electroris
Product Model 2:
URL: #https://www.sciencedirect.com/science/article/abs/pii/S2214289418304423#