Tarbiat Modares University Journal of Agricultural Science and Technology 1680-7073 28 5 2026 09 01 Properties of Ethyl Cellulose/Polycaprolactone Electrospun Nano-fibers Incorporated with Gallic Acid and Natamycin for Cheese Packaging 1113 1129 27654 10.48311/jast.2026.27654 EN Samira Beikzadeh Department of Nutrition and Food Sciences, Maragheh University of Medical Sciences, Maragheh, Islamic Republic of Iran. Ali Ehsani Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran. Seyyed Amir Mohammad Mortazavian Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran. Zhian Sheikhi Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran. Marjan Ghorbani Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran. Soghra Soghra Ramezani Faculty of Textile Engineering, Uremia University of Technology, Uremia, Islamic Republic of Iran. Journal Article 2025 01 18 In this study, polymers of Ethyl Cellulose (ECL) and Polycaprolactone (PCL) were blended in ratios of 70:30, 80:20, and 90:10 (% w/w), and combined with Natamycin (NAT) at concentrations of 1 and 2% (w/w) and Gallic Acid (GAL) at 10 and 30% (w/w). Nano-fibers were produced via electro-spinning under the following conditions: voltage of 16kV, flow rate of 1 mL/hour, and a tip-to-collector distance of 15 cm. The nano-fibers were characterized for their morphology, FTIR, thermal, mechanical, antioxidant, water contact angle, and antifungal properties. The results indicated that ECL90/PCL10, ECL80/PCL20, and ECL70/PCL30 nano-fibers had average diameters of 1250.86±18, 1174±21.4, and 754.73±23 nm, respectively. The ECL70/PCL30 ratio was selected and combined with NAT and GAL. The average diameter of these nano-fibers ranged from 779.32 to 924.63 nm. The addition of NAT and GAL enhanced the thermal stability, mechanical properties, and antifungal efficacy of the ECL/PCL nano-fibers. Notably, nano-fibers containing 2% NAT combined with either 10 or 30% GAL completely inhibited the growth of molds. Cheese samples packaged with nano-fibers containing NAT and GAL exhibited a significantly lower increase in mold and yeast counts during storage compared to the control samples. Furthermore, sensory evaluation revealed no significant differences in scores among the packaged samples. Therefore, ECL/PCL nano-fibers incorporated with 2% NAT and 10% GAL present an effective alternative to the direct incorporation of NAT in cheese formulations.<br><br><br> https://jast.modares.ac.ir/article_27654_c00e300d85cc5e5f0d11a782da9bf045.pdf