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Electrospun ethyl cellulose/sage seed mucilage incorporated with cumin essential oil: as a new source for cheese packaging
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Journal Article
Electrospun ethyl cellulose/sage seed mucilage incorporated with cumin essential oil: as a new source for cheese packaging
2025
Overview
The potential of nanofibers based on sage seed mucilage (SSM)/ethyl cellulose (ECL) as a novel source for incorporation of cumin essential oil (CEO) for cheese packaging was evaluated. The ECL/SSM: 85/15 nanofiber demonstrated optimal morphology features such as free-bead, and homogenous with average fiber diameter of 428.45 ± 43.96 nm. The obtained results of FT-IR revealed the compatibility among ECL, SSM, and CEO.Tensile strength and elongation at break increased 132.5% and 61% respectively by decreasing the ECL/SSM mixing ratio from 95:5 to 85:15. The incorporation of CEO in optimized nanofiber, improved the mechanical and thermal properties. The antioxidant value varied from 60 to 80% that were related to nanofibers with 10 and 30% CEO. In addition, the ECL/SSM with 30% CEO indicated the greatest zone of inhibition against
Staphylococcus aureus
and
Escherichia coli
. After packaging cheeses with nanofibers, the control sample revealed highest changes in pH, moisture, and color properties. The cheeses packed with nanofibers including 30% CEO had low total bacterial numbers during storage (7.09 ± 2.35—8.75 ± 3.56 Log CFU.g
−1
). In addition, in sensory evaluation, the highest score was for the sample packed with nanofibers containing 10% CEO.
