Physical, Mechanical, and Antifungal Properties of Ethyl cellulose/Polycaprolactone Electrospun Nanofibers Incorporated with Gallic Acid and Natamycin for Cheese Packaging

Articles in Press

Document Type : Original Research

Authors
S. Beikzadeh 1
A. Ehsani 2
S. A. M. Mortazavian 3
Z. Sheikhi 2
M. Ghorbani 4
S. Soghra Ramezani 5
1 Department of Food science and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran.
2 Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
3 Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
4 Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
5 Faculty of Textile Engineering, Urmia University of Technology, Urmia, 5716693188, Iran
Abstract
Electrospinning is a process used to produce nanofibers that can be applied in active food packaging. 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). Nanofibers were produced via electrospinning under the following conditions: voltage of 16 kV, flow rate of 1 ml/hour, and a tip-to-collector distance of 15 cm. The nanofibers 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 nanofibers had average diameters of 1250.86 ± 18 nm, 1174 ± 21.4 nm, and 754.73 ± 23 nm, respectively. The ECL70/PCL30 ratio was selected and combined with NAT and GAL. The average diameter of these nanofibers 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 nanofibers. Notably, nanofibers containing 2% NAT combined with either 10% or 30% GAL completely inhibited the growth of molds. Cheese samples packaged with nanofibers containing NAT and GAL exhibited a significantly lower increase in mold and yeast counts during storage compared to control samples. Furthermore, sensory evaluation revealed no significant differences in scores among the packaged samples. Therefore, ECL/PCL nanofibers incorporated with 2% NAT and 10% GAL present an effective alternative to the direct incorporation of NAT in cheese formulations.

 

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Journal of Agricultural Science and Technology

Articles in Press, Accepted Manuscript
Available Online from 18 October 2025