Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers

Document Type : Research Article-en

Authors

Behnaz Vafania

Milad Fathi

Sabiheh Soleimanian Zad

Isfahan University of Technology

https://doi.org/10.22067/ifstrj.2022.78402.1199

Abstract

The aim of this research was to investigate the efficiency of nozzle-less electrospinning for encapsulation of ajwain essential oil (as a hydrophobic bioactive) using two hydrocolloids (chitosan/gelatin) in order to enhance its antioxidant properties and stability for food applications. Nanofibers were spun using chitosan/gelatin in ratios of 1:6, 1:8 and 1:10 and ajwain concentrations of 20 and 40%. Solution properties (i.e. viscosity and electrical conductivity) were measured. Encapsulation efficiency and loading capacity data illustrated an enhancement with increasing of essential oil concentration. Fibers diameter and morphology were studied by scanning electron microscopy (SEM). The chitosan/gelatin nanofibers with ratio of 1:6 containing 40% essential oil had the highest encapsulation efficiency (99.9%), loading capacity (39.9%) and the smallest diameter (146 nm). Attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR) proved that during electrospinning, no any chemical interaction was occurred between ingredients and differential scanning calorimetry (DSC) data showed that essential oil was well encapsulated in nanofibers. Antioxidant properties were analyzed by 2,2-diphenyl-1-picrylhydrazylradical and approved the efficiency of encapsulation for protection of antioxidants.

Keywords

Ajwain essential oil

Antioxidant activity

Encapsulation

Nanofibers

Nozzle-less electrospinning

Subjects

• Food Engineering

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