Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil

Document Type : Research Article

Authors

1 MSc student, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran

2 Assistant Professor, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran

3 Professor, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran

Abstract

The high viscosity of pure chitosan solution, limits the production of pure chitosan nanofibers. One approach to overcome this limitation is to mix some other natural biopolymers including proteins with chitosan solution. Visia ervili is a natural protein with low cost and high content of energy. The aim of this study was to produce chitosan visia ervili nanofibers via electrospinning. Firstly, chitosan/visia ervili solutions were prepared in trifluroacetic acid solvent. Secondly, nanofibers were produced at the voltage 20 kV and tip to collector distance of 15 cm. Then the fiber morphology, FTIR, and XRD patterns were investigated. According to the result, nanofibers had diameter average of 100 to 250 nanometers. Crystalline structure was decreased after production of nanofiber. In the next step, mint essential oil was encapsulated within chitosan/ visia ervili nanofibers. Finally, according to the results, the ratio of 20% was selected as the best ratio and the morphology, FTIR, XRD of the nanofibers investigated. Also, the release and storage stability of essential oil were examined. FTIR results confirmed the presence of peppermint essential oil in the prepared nanofibers. The encapsulation efficiency of the peppermint essential oil was 71%. Encapsulation of peppermint essential oil in chitosan-protein nanofibers increased the essential oil shelf life from 4 days to 16 days. According to the findings, hydrophobic bioactives such as mint essential oil could be encapsulated within chitosan/visia ervili electrospun nanofibers.

Graphical Abstract

Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil

Highlights

  • Bitter vetch –chitosan complex nanofibers were prepared by electrospinning under optimal conditions.
  • Prepared nanofibers were used as coating to encapsulate peppermint essential oil.
  • Encapsulation of peppermint essential oil in chitosan-protein nanofibers increased the essential oil shelf life from 4 days to 16 days.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 6, Issue 1
November 2018
Pages 9-18

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History

  • Receive Date: 25 December 2017
  • Revise Date: 08 August 2018
  • Accept Date: 15 September 2018

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