Abstract
Different concentrations of cumin essential oil (CEO) and zinc oxide nanoparticles (ZnO NPs) were incorporated in polycaprolactone-gelatin (PCL/Gel) to fabricate five nanofiber mats for anti-Staphylococcus aureus activity purposes in cheese. GC-MS analysis of the CEO revealed nineteen constituents. The cuminaldehyde was the most abundant (35.21%) component. FESEM analyses showed the fiber diameters in a range between 179 ± 88 and 277 ± 165 nm. The band intensities of ATR-FTIR spectra confirmed the proper incorporation and encapsulation of ZnO NPs and/or CEO in the PCL/Gel blend. EDS analyses indicated the characteristic peaks of the nanoparticles, and elemental mapping proved the proper distribution of ZnO NPs in nanofibers. Based on TGA and DTG results, increasing ZnO NPs and/or CEO to 3% improved the thermal stability of mats. Water contact angles (WCAs) of the mats increased by adding ZnO NPs and/or CEO concentrations after 0, 1, 3, and 5 s. Incorporating CEO/ZnO NPs, particularly at the concentration of 3%, led to significant improvement of tensile strength, elongation at break, and Young's modulus of the mat. According to the MTT cell viability assay, the mats had no detrimental influence on Human Dermal Fibroblasts. The CEO/ZnO NPs-loaded mats could markedly decrease or slow the bacterial growth during 12 days of cold storage of cheese samples. The sensory attributes of cheese samples treated with the CEO/ZnO NPs-loaded mat were improved during the storage period. This investigation suggested that the PCL/Gel/CEO/ZnO electrospun fibrous mats were efficient in gaining anti-staphylococcal properties and were promising for food packaging.
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