Incorporation Of Essential Oils Research Articles

Effect of cassava starch-based edible coating incorporated with lemongrass essential oil on the quality of papaya MJ9

Edible films and coatings have emerged as an alternative packaging in food applications and have received much attention due to their advantages. The incorporation of essential oils in film matrices to give antimicrobial properties had been observed recently, and could be used as promising preservation technology. In this study, cassava starch-based edible coating incorporated with lemongrass essential oil (1%) was applied by spraying and dipping methods to preserve papaya MJ9 during storage at room temperature. The quality of papaya MJ9 was analyzed based on its physicochemical and microbiological properties. The addition of lemongrass essential oil (1%) significantly inhibited the microbial growth on papaya MJ9 by reducing the value of total yeast and mold as compared to the control. This study also showed that for parameters of weight loss, total soluble solid, vitamin C, and total titratable acid, papaya MJ9 with cassava starch-based edible coating incorporated with lemongrass essential oil (1%) had the lower values than control, however, they had the higher value than control on firmness parameter. These results indicate that cassava starch-based edible coating incorporated with lemongrass essential oil (1%) can be used as an alternative preservation for papaya MJ9.

Effect of Farsi gum-based antimicrobial adhesive coatings on the refrigeration shelf life of rainbow trout fillets

The present study aimed to evaluate the effects of antimicrobial and antioxidant adhesive coatings prepared from the water-soluble fraction of Farsi gum (WFG) on the refrigerated shelf-life of rainbow trout fillets. Antimicrobial and antioxidant characteristics were developed through incorporating cinnamon (CEO) and Shirazi thyme (SEO) essential oils, individually or in combination with each other. Coated fish fillets and control samples, stored at 4 ± 1 °C, were subjected to various microbiological (namely total viable count (TVC), psychrotrophic and lactic acid bacteria counts) as well as physicochemical (including peroxide value (PV), thiobarbituric acid reactive substances (TBARS), total volatile basic-nitrogen (TVB-N) and pH) evaluations during storage. Moreover, sensory characterisation were performed for texture, odour, colour and overall acceptability. Essential oils incorporation into WFG-based coatings had significant (p < 0.05) effects on decreasing total viable, psychrotrophic and lactic acid bacteria counts. The application of coating significantly (p < 0.05) reduced TVB-N, peroxide and TBARS values. Texture, odour, colour and overall acceptability of coated samples were much better than those of control samples. The results of this study showed that WFG could be used as a novel biopolymer source for introduction of EOs.

Application of gelatin film and coating prepared from dried alaska pollock by-product in quality maintanance of grape berries

In this study, gelatin extracted from dried Alaska pollock by-product (DAPG) was used as an edible film and coating source. Rosewood essential oil (RO) or pine needle extract (PE) was incorporated into the DAPG film and coating to provide antioxidant and antimicrobial activities. The DAPG film containing 1.0% PE had desirable physical properties as well as superior functional activities compared with the DAPG film containing 1.0% RO. The DAPG film and coating containing PE were then applied to “Kyoho” grape berries. Grape berries treated with the DAPG coating had lower populations of total aerobic bacteria and yeast and molds compared with the control after 20 days of storage and these differences were 3.62 and 1.46 log CFU g−1, respectively. Furthermore, the grape berries exhibited lesser weight loss and changes in anthocyanin content than the control, suggesting that DAPG coating is effective for the quality maintenance of grape berries during storage. Practical application The quality maintenance of “Kyoho” grape berries is needed due to postharvest spoilage during storage. Conventional methods such as modified atmosphere packaging and sulfur dioxide treatment may have inefficient effect and sulfite residue problems. Therefore, development of edible film and coating prepared from fish gelatin and the incorporation of essential oil or plant extract as an antioxidant or antimicrobial agent in this study can be a new approach to prevent postharvest loss of “Kyoho” grape berries during storage.

Plant-based Essential Oils in the Management of Dengue Vector, Aedesaegypti sp.

Mosquito-borne communicable diseases are a potential threat to public health worldwide. Mosquitoes are vectors for various life-threatening diseases like malaria, dengue, yellow fever, chikungunya, filariasis, Japanese encephalitis and Zika. Aedes mosquito-borne diseases are becoming deadly in most of the subtropical and tropical countries. Synthetic pesticides belonging to synthetic pyrethroids and organophospahtaes are used in use control of mosquitoes, which are effective but their continuous use has caused side effects on the environment, public health and non-target organisms. This prompts the researchers to find a safer way to control the mosquitoes to reduce the negative effects on environment and public health. Many phytochemicals have been known to cause harmful effects on mosquitoes. So far, plant essential oils have been reported to exhibit repellent effect against mosquitoes. Limitation on use of essential oils in pest management is due to its chemical instability, volatility, low water solubility and oxidation. To overcome these problems, incorporation of essential oils in Nan formulations, for example, microemulsions and nanoemulsions give many advantages like dissolution rate, dispersion uniformity and increase in water solubility and great bio viability on application. The present review would focus on the bioactivity of the essential oils and its nanoemulsions against dengue vector, Aedes mosquito.

Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein Films Containing Thyme Essential Oil.

In this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films with added 0.5, 1.0 and 1.5% of thyme essential oil were investigated. The films with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control film (p<0.05). The incorporation of thyme essential oil affected transparency values of the films, but only the addition of 1.5% of thyme essential oil significantly reduced the transparency (p<0.05). In the film matrix, molecular organisation and intermolecular interaction were changed by thyme essential oil addition. The films with thyme essential oil had a heterogeneous surface and a relatively smooth cross-section structure. Slightly higher phase transition and lower glass transition temperatures were observed in films with thyme essential oil. The antioxidant capacity of the films was improved by incorporating thyme essential oil depending on its volume fraction.

Physicochemical characterization of chitosan nanoparticles and nanocapsules incorporated with lime essential oil and their antibacterial activity against food-borne pathogens

Lime oil has recognized fungicidal and antibacterial properties. Nanoparticles and nanocapsules are structures that have been developed to overcome the high volatility of essential oils. Chitosan nanoparticles and chitosan nanocapsules incorporated with lime essential oil were synthesized by nanoprecipitation and nanoencapsulation methods, respectively. The samples were characterized by transmission electron microscopy (TEM) and Fourier Transform Infrared Spectroscopy (FTIR), and Z potential was measured. Also, particle size distribution was analyzed by dynamic light scattering (DLS) and the antibacterial activity was studied. According to TEM, the average size of nanocapsules was higher than for nanoparticles. When lime essential oil was incorporated, the particle size increased. Lime essential oil incorporation was evidenced by FTIR. Chitosan nanocapsules showed higher Z potential value compared to chitosan nanoparticles. The antibacterial activity was tested against four food-borne pathogens, being higher for nanoparticles than for nanocapsules. The highest antibacterial activity was observed for chitosan nanoparticles incorporated with lime essential oil applied against Shigella dysenteriae, attaining an inhibition halo (IH) value of 3.5 cm for 40 μL of minimum inhibitory volume (MIV). The novelty of incorporating lime essential oil into chitosan nanoparticles and nanocapsules and the study of their enhancing effect on antibacterial activity are shown in this paper.

Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)

AbstractThis study evaluated the effect of whey protein concentrate (WPC) coating incorporated with 1.5% cinnamon essential oil (CEO) on the quality of beluga sturgeon (Huso huso) fillet during refrigerated storage (4 ± 1C). Microbial, chemical, and sensorial properties of the fillets were measured for 20 days. Whey protein edible coating containing 1.5% CEO could extend preserving ability of beluga sturgeon by about 8 days by retarding lipid oxidation and microbial deterioration as reflected by Peroxide Value, Thiobarbituric acid and total viable count. Samples coated with WPC containing CEO also had the lowest pH and Total Volatile Basic Nitrogen. Moreover, the coating did not negatively affect sensory attributes of the fillets.Practical ApplicationsExtensive research has shown the potential application of natural antimicrobial agents in food preservation. But the efficiency of these materials is limited due to intense odor and aroma changes as well as organoleptic problems. One strategy to decrease their bad effects would be incorporating these compounds with edible coatings. In addition, the incorporation of essential oil (EO) with edible coatings provides additional antioxidant and antimicrobial properties in them which can extend shelf life of food. The present study reveals some information about application of an active protein based film containing cinnamon essential oil on shelf life of refrigerated Bluga sturegeon.

The Role of Nisin, Monolaurin, and EDTA in Antibacterial Effect of Rosmarinus Officinalis L. and Cinnamomum Zeylanicum Blume Essential Oils on Foodborne Pathogens

In this study, the role of nisin, monolaurin and EDTA in strengthening antibacterial effect of the Rosmarinus officinalis L. and Cinnamomum zeylanicum Blume essential oils were tested against foodborne pathogens including Escherichia coli, Salmonella typhimurium, Listeria monocytogenes and Staphylococcus aureus. The essential oils extracted by hydrodistillation and analyzed by gas chromatography-mass spectrometry (CG-MS). For determining antimicrobial effects of the essential oils in corporation with nisin, monolaurin and EDTA, agar disk diffusion and broth micro dilution susceptibility tests were used. According to GC-MS analyses, 15 and 14 components were identified for rosemary and cinnamon essential oils that representing 95.1 % and 94.25 % of total components, respectively. In the case of rosemary essential oil, 1,8-cineole (24.3 %), α-pinene (22.8 %), and camphor (12.1 %) were determined as the main volatiles. On the other hand, cinnamaldehyde (79.74 %) was determined as the major compound for cinnamon essential oil. According to antimicrobial activity tests, L. monocytogenes was found as the most sensitive microorganism. It is followed by S. aureus, E. coli, and S. typhimurium, respectively. In general, EDTA made the weakest effect on the MIC and MBC values of the essential oils. On the other hand, nisin made the most promising effect on the MIC and MBC values of the essential oils. In conclusion, using monolaurin, nisin and EDTA together with essential oils led to increases the antibacterial effect of essential oils against both Gram positive and Gram negative tested bacteria.

Development of novel antimicrobial films based on poly(lactic acid) and essential oils

Novel biocomposite films based on poly (lactic acid) (PLA) were prepared by incorporating essential oils as active additive with different concentrations (0.5, 1.5, 2 and 5%). Different types of essential oils from Rosemary, Myrtle and Thyme were used. The optical, thermal, mechanical, water vapour permeability and antifungal properties of all films was carried out. The analysis of essential oils by GC-MS showed the presence of terpene and phenolic compounds that are the most important compounds in essential oils. The addition of different essential oils does not affect the colour change of the films significantly. Thermal degradation of studied films showed a small decrease in the initial degradation temperature when the concentration of essential oil increased, however maximum degradation temperature was similar. Thermal analysis by differential scanning calorimetric (DSC) showed that PLA films containing 5% of commercial essential oils of myrtle and thyme could reduce the polymer chain to crystallize. The mechanical properties are improved by the incorporation of essential oils in the PLA matrix. The effect of commercial essential oil of myrtle in the transfer of humidity from the atmosphere to food is low compared with those containing the commercial essential oils of rosemary and thyme. Finally, the addition of 1.5% commercial thyme and 5% natural myrtle increase significantly the antifungal activity against Aspergillus.niger sp.

Chemical composition and efficacy of some selected plant oils against Pediculus humanus capitis in vitro.

Natural compounds have been suggested as alternative sources for pediculosis capitis control. We aimed to investigate the chemical composition and evaluate the pediculicidal activity of spearmint, clove, cassia, thyme, eucalyptus, and anise essential oils in addition to sesame oil against human head lice in vitro. A filter paper contact bioassay method was used by applying 0.25 and 0.5mg/cm(2) of each tested oil to filter paper in Petri dishes with 15 females head lice and another with ten nits. The lice mortalities were reported every 5min for 180min. The percentage of inhibition of hatch (PIH) was used to calculate ovicidal activity by daily microscopic inspections 5days after the hatching of controls. Comparison with the widely used pediculicide (malathion) was performed. The most effective essential oil was spearmint followed by cassia and clove with KT50 values of 4.06, 7.62, and 12.12 at 0.5mg/cm(2) and 8.84, 11.38, and 19.73 at 0.25mg/cm(2), respectively. Thyme, eucalyptus, and anise were also effective adulticides with KT50 values of 18.61, 32.65, and 37.34 at 0.5mg/cm(2) and 29.92, 43.16, and 45.37 at 0.25mg/cm(2), respectively. Essential oils were also successful in inhibiting nymph emergence. Spearmint oil was the most effective, with a complete inhibition of emergence at 0.5mg/cm(2). Sesame fixed oil did not show any adulticidal or ovicidal activity against head lice in vitro. The observed insecticidal activity was comparable to malathion. The results herein described the effectiveness of these essential oils as potential pediculicides for head lice control. Incorporation of essential oils in pediculicide formulations needs proper formulation and clinical trials.

The Potential of the Incorporation of Essential Oils and Their Individual Constituents to Improve Microbial Safety in Juices: A Review.

The juice sector is one of the fastest growing sectors in the food industry. Although juices are important because of their nutritional value and convenience, their composition and physicochemical properties affect their microbiological safety and overall quality during their shelf-life. Furthermore, the thermal process classically applied in juices partially reduces the occurring microflora, and the use of chemical additives is perceived negatively by consumers. For these reasons, researchers have proposed the use of nonthermal technologies as antimicrobial preservatives in juices. This paper covers the recent literature on the use of essential oils (EOs) and the individual constituents (ICs) found therein, used alone or in combination with other emerging technologies, for the preservation of juices. From this perspective, this paper discusses the growing importance of the use of EOs and their ICs, either alone or in association with other emerging technologies, in juices and their effects on the safety and physicochemical and sensory quality attributes of these products. The results of papers currently available in the literature reveal that EOs and their ICs are promising alternatives to achieve microbial safety and stability in juices. However, extensive studies considering the effects of each EO or IC on sensory characteristics, primarily taste and aroma, are still needed to establish each of these substances/compounds as feasible preservatives for use in juices. Finally, further studies could focus on the combination of low amounts of EOs or ICs with other nonthermal technologies to achieve a balance between the microbial safety and sensory acceptability of juices.

Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil

ABSTRACTFilms of quinoa flour (Chenopodium quinoa, W) incorporated with oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus. The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli. However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43311.

Calcium carbonate hydrogel construct with cynnamaldehyde incorporated to control inflammation during surgical procedure

The incorporation of CaCO3 hydrogel has been proven to enhance the bone biological activity of Plaster of Paris (POP) and to decrease its degradability. However, the installation of this bone substitute in a bone defect will still be associated with an inflammatory response. In this study, the influence of cinnamaldehyde as anti-inflammatory agent, was investigated. In addition, it is known that aldehyde chains of cinnamaldehyde may also act as crosslinking agent and function as a plastisizer to the CaCO3 hydrogel construct. Therefore, different concentrations of cinnamaldehyde were added to CaCO3 hydrogel and the effect on the diametral tensile strength, age swelling, gel fractination, cinnamaldehyde release, antimicrobial effect, and cell cytotoxycity were investigated. The incorporation of cinnamaldehyde was found to decrease the age swelling and degradation rate of CaCO3 hydrogel and to have no toxic effect to human gingival fibroblast cells. Moreover, the incorporation of cinnamaldehyde essential oil into the CaCO3 hydrogel was beneficial and acted as an antiinflammatory agent. Further research in vivo is warranted to determine the final favorable effect of cinnamaldehyde incorporated CaCO3 hydrogel in POP to provide a bone substitute. © 2015 Wiley Periodicals, Inc. J Biomed Mater Res Part A: 104A: 768-774, 2016.

Cellulose sulfate based film with slow-release antimicrobial properties prepared by incorporation of mustard essential oil and β-cyclodextrin

Cellulose sulfate film with antimicrobial properties was prepared by incorporating β-cyclodextrin (β-CD) and mustard essential oil (MO). The effects of MO concentration on mechanical and barrier properties of films were evaluated and compared with control one (without MO). The addition of MO increased the elongation of the film, reduced the tensile strength, the Young's modulus and the water sorption, but did not significantly affect the water vapor permeability of the film. The results can be partly explained by analysis of SEM, XRD and FTIR. More important, films with MO showed great antimicrobial activity against Escherichia coli, Staphylococcus aureus, and lower for Bacillus subtilis and Aspergillus niger. Films incorporated with β-CD reduced the loss of MO in the preparation and preservation of films according to the MO left in the films, which indicated slow release of MO. The MO content in NaCS-β-CD-MO films was 11 mg/g, while was 7 mg/g in NaCS-MO films prepared under the same conditions. The results of the present study suggest that MO as a natural antibacterial agent and β-CD as a carrier of slow release can potentially be used in edible film or coating for packaging a wide range of microbial sensitive food products.

Formulation and Ex-vivo Evaluation of Transdermal Patches of Glipizide using the Penetration Enhancer Buchanania- Lanzan (Spreng) Seed Oil

&#x0D; The aim of the present work was to evaluate the permeation enhancement properties of Buchanania lanzan spreng seed oil. Ethyl cellulose transdermal patches of Glipizide using some essential oils as penetration enhancers were developed. Effect of drug loading and penetration enhancers on the in vitro permeation of drug through rat skin was investigated. Incorporation of essential oils enhanced the moisture content, moisture uptake capacity and permeation of Glipizide across skin barriers. Among the penetration enhancers used, Buchanania lanzan spreng seed oil found to be most effective. Stability as well FTIR and DSC studies did not show any Interaction/degradation of the drug. It was concluded that stable and effective Glipizide transdermal patches can be prepared using essential oils as penetration enhancers. Further it was also concludes that the seed oil can be used in permeation enhancement of various types of tropical preparation.&#x0D;

Effect of the Addition of Essential Oils and Functional Extracts of Clove on Physicochemical Properties of Chitosan-Based Films

Mechanical and barrier properties of chitosan films prepared with essential oils of clove and functional extract were studied. The films made with functional extracts (esters E6and E7) presented the significant increment of extensibility compared with the untreated chitosan films. In the case of punction test, the films made with the esters E6and E7resisted more the applied strength before tearing up compared with the chitosan control film (without any treatment). Thermogravimetric analysis values were determined for the chitosan control film and chitosan film treated with clove essential oil obtaining 112.17°C and 176.73°C, respectively. Atomic force microscopy (AFM) was used to determine their morphology by analyzing their surfaces and phase arrangement; AFM was also used to observe the porosity in chitosan-based antimicrobial films and the chitosan films incorporating functional extracts. The water vapour permeability (WVP) data showed that incorporating the functional extract to the formulation of films has a positive effect on water vapour barrier properties. In general, the incorporation of essential oils and functional extract of clove at 20% in chitosan films caused microstructural changes that were dependent on the different affinity of components.

The Potential Application of &amp;lt;i&amp;gt;Syzygium aromaticum&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Cymbopogon citratus&amp;lt;/i&amp;gt; Essential Oils as Natural Preservatives of Beef Patties

The effect of essential oils from Syzygium aromaticum and Cymbopogon citratus on the lipid oxidation and microbial growth in beef patties was investigated in the present study. Essential oils were incorporated into the beef patties at 0.1% and 0.2% (w/w). The beef patties were then inoculated with cultures of E. coli and S. aureus and stored at 4°C. The control patties were processed without essential oil but inoculated with E. coli or S. aureus. The proximate composition, lipid oxidation and microbial counts were carried out after 7, 14, 21 and 28 days. Results showed that the incorporation of essential oils in beef patties did not significantly (P S. aromaticum at 0.2% reduced the E. coli growth by 1.48 log CFU/g and that of S. aureus by 6.52 log CFU/g while the incorporation of C. citratus at 0.2% reduced the E. coli growth by 1.21 log CFU/g and that of S. aureus by 1.4 log CFU/g after 28 days of storage. The pH measurement during the storage period showed a slight drop during the first 7 days of storage and an increase during the last 21 days in all samples. The sensory test of the beef patties showed that the consumers accepted patties formulated with the two essential oils. But the one made with 0.1% essential oil of S. aromaticum was the most accepted. The analysis of the color of beef patties between 0 and 28 days of storage revealed that the incorporation of essential oils retarded the degradation of the color of patties. Results obtained in the present study indicate the possibility of exploiting Syzygium aromaticum and Cymbopogon citratus essential oils to protect beef patties against lipid oxidation and microbial growth.

Effect of caraway essential oil on the antioxidant and antimicrobial activity of chitosan film

The aim of this study was to evaluate bioactivity of chitosan film with incorporated caraway essential oil by measuring antioxidant and antimicrobial activity. A Fourier transform infrared spectroscopy was used to determine the potential interaction of functional groups of chitosan film and incorporated caraway essential oil. New detected peaks and main shifts in the peaks of chitosan spectra are attributed mainly to presence of s-(+)-carvone and limonene, the main components of caraway essential oil. The antioxidant activity of chitosan film was analyzed by DPPH method. Chitosan film without incorporated caraway essential oil showed the lowest scavenging ability (29.95%, after 24 h). The addition of different concentrations of caraway essential oil into chitosan film significantly enhanced antioxidant activity of pure chitosan film, reaching the maximum of 95%. ASTM E 2149 - 01 method was performed to evaluate the antimicrobial activity of chitosan films. The reduction of bacteria cell number in contact with examined films was tested on Gram-positive bacteria Staphylococcus aureus and Listeria monocytogenes and Gram-negative bacteria Escherichia coli and Salmonella Typhimurium. The most sensitive bacteria was Staphylococcus aureus and the most resistant bacteria was Salmonella Typhimurium for all tested films. These results suggested that incorporation of caraway essential oil into chitosan film significantly improved its antioxidant and antimicrobial activity. The film showed a great potential to be used as an active packaging material.

Characterization of physical, mechanical, and antibacterial properties of agar-cellulose bionanocomposite films incorporated with savory essential oil

In this study, different concentrations of savory essential oil (0.5, 1, and 1.5%) were incorporated into agar-based nanocomposite films as active packaging in order to evaluate their physical, mechanical, and antimicrobial properties. X-ray diffractometry (XRD) and scanning electron microscopy (SEM) were performed to explain the structural properties and morphology of these films. Incorporation of savory essential oil (SEO) into nanocomposite films decreased tensile strength and Young's modulus, but increased the percent elongation at break. In addition, water solubility decreased when SEO was incorporated into the films, whereas it did not significantly affect water vapor permeability. The films containing SEO were more effective against gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus) than gram-negative bacteria (Escherichia coli). Results suggested that the agar-based nanocomposite films containing SEO can be used as active packaging for improving the safety and shelf-life of foodstuff.

L‐carvone‐loaded nanofibrous membrane as a fragrance delivery system: fabrication, characterization and in vitro study

ABSTRACTThe present work reports the fabrication of a fragrance delivery system using nanofibres by an electrospinning method. Fragrant oils are volatile essential oils that easily undergo degradation and evaporation. Nanostructured fibres of poly(vinyl alcohol) (PVA) and poly(ε‐caprolactone) (PCL) were prepared by an electrospinning process. In this study, l‐carvone was used as a model fragrant oil, and it can be used as an air‐freshening agent. l‐carvone (5 wt%) loaded PVA solution (10 wt%) (C‐PVA) and PCL solution (13 wt%) (C‐PCL) were electrospun into nanofibres. The scanning electron microscopy (SEM) images showed that the incorporation of essential oil l‐carvone in PVA and PCL solution caused the resulting as‐spun fibre to be non‐uniform, and the average diameter was found to increase from 100–190 nm to 230–400 nm for the PVA mat and from 300–500 nm to 390–800 nm for the PCL mat. The functional group, crystallinity and thermal stability of prepared electrospun nanofibres were characterized by Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), thermogravimetric analysis (TGA) and differential scanning calorimeter (DSC) measurements. The degree of crystallinity of electrospun PVA, C‐PVA, PCL and C‐PCL was found to be 10.46%, 7.4%, 56.16% and 53.41% respectively. The in vitro release of l‐carvone from the prepared electrospun fibres was conducted at 30 ± 0.2°C for 24 h by both the encapsulation and imbibition methods. The maximum release of l‐carvone (5 wt%) was observed to be 61% and 64.1% from PVA nanofibres and 36% and 48.4% from PCL nanofibres by the encapsulation and imbibition methods respectively. These results show the potential of the prepared electrospun l‐carvone‐loaded PVA and PCL nanofibrous membrane in the fragrance delivery system. Copyright © 2014 John Wiley &amp; Sons, Ltd.