Maryam Farahmand, Nasireh Alavi and Mohammadreza Khalesi* Pages 292 - 305 ( 14 )
Background: Gelatin electrospun fibers incorporated with extracted cardamom Essential Oil (EO) were developed and characterized.
Materials & Methods: The gelatin solutions were evaluated in terms of conductivity, morphology, fourier transform infrared spectroscopy, and the effect of cardamom EO on the gelatin fibers. Cardamom EO showed significant antioxidant activity with IC50 value of 5 μg/mL. The extract contained several active components including Cyclohexene, 1-methyl-4-(1-methylethylidene) and Eucalyptol (1.8-cineol) as the most abundant components.
Results: The images of the scanning electron microscopy revealed formation of nanofibers from gelatin solution with significant entanglement. Furthermore, discrete beads were appeared by increasing the concentrations of cardamom EO in the gelatin fibers. Reduction in conductivity parameter of EO solutions could explain the observed defects. The fourier transform infrared spectra showed the formation of hydrogen bonds in gelatin fibers. The infrared as well as spectrophotometric spectra confirmed that EO was effectively involved in electrospun fibers.
Conclusion: In conclusion, gelatin –a natural biopolymer, incorporated with cardamom EO forms smooth fabricated electrospun nanofibers.
Gelatin, electrospinning, essential oil, cardamom, antioxidant activity, nanofibers.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz