Javad Safari, Sara Esteghlal, Malihe Keramat and Mohammadreza Khalesi* Pages 134 - 141 ( 8 )
Background: Electrospinning is a novel cost effective technique for generating nanofibers from a broad range of materials likely to be used as a coating film.
Methods: In this project, pectin and chitosan solutions containing PVA were prepared and electrospun with separate syringes for the first time. The antimicrobial and physical properties of the novel chitosan/PVApectin/ PVA nanofibrous film were evaluated using some analysis techniques such as disc diffusion assay, scanning electron microscopy (SEM), transmission electron microscopy (TEM), viscosity and conductivity tests, and fourier-transform infrared spectroscopy (FTIR).
Results: The results showed that simultaneously electrospinning the dispersion of chitosan/PVA (50:50) with pectin/PVA (50:50) led to the formation of thin nanofibers with the minimum number of beads. The results of FTIR analysis proved the dispersion of chitosan and PVA in nanofiber mats and the interaction of chitosan with pectin as well as PVA with pectin. Disc diffusion assay showed that nano-film could possess significant antibacterial activity against S. aureus at 37°C but had no effects against E. coli.
Conclusion: Based on the results of this study, the novel chitosan/PVA-pectin/PVA nanofibrous film can be considered as a novel coating film for promising application in food packaging industry.
Electrospinning, pectin, chitosan, PVA, nanofiber, food packaging.
Department of Food Science and Technology, Shiraz University, Shiraz-71441-65186, Department of Food Science and Technology, Shiraz University, Shiraz-71441-65186, Department of Food Science and Technology, Shiraz University, Shiraz-71441-65186, Department of Food Science and Technology, Shiraz University, Shiraz-71441-65186