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| Matrix | Essential oil (guest) | Carrier (host) | Food evaluated | Action | Findings |
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| PVA [84] | CEO | β-CD | Strawberries | Antibacterial against Gram-positive and Gram-negative bacteria (S. aureus and E. coli) | (1) Addition of CEO/β-CD caused to increase water contact angle and more hydrophilicity of the nanofibrous film
(2) Enhanced antimicrobial action compared with that of casted films
(3) The molecular interaction among PVA, CEO, and ß-CD modified the thermal stability of CEO
(4) Electrospinning achieved incorporation of greater amounts CEO in the membrane and enhanced antimicrobial action compared to film casting |
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| PEO [74] | Cinnamaldehyde | CS | NA | Antimicrobial against E. coli and Pseudomonas aeruginosa | (1) The release of CA from CS/CA (0.5 and 5.0%)/PEO nanofibrous membranes directly affected cytotoxicity against P. aeruginosa (within three hours, 81 ± 4% of the P. aeruginosa was deactivated) |
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| PLA [94] | CEO | β-CD-IC | Pork | Antibacterial against E. coli and S. aureus | (1) The CEO/ß-CD-IC was prepared by the coprecipitation
(2) Formation of CEO/β-CD-IC considerably improved the thermal stability and antimicrobial activity of CEO
(3) The electrospun PLA/CEO/β-CD nanofibers showed outstanding antimicrobial action against both Gram-positive and Gram-negative bacteria
(4) Electrospinning achieved incorporation of greater amounts CEO in the membrane and enhanced antimicrobial action compared to film casting |
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| PLA [95] | CEO | CS | NA | Antibacterial against E. coli and S. aureus | The optimal composition found to be PLA/CS-CEO-1.5, which exhibited the highest antibacterial activity for a long time |
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| PEO nanofibers [97] | CEO | β-CD proteoliposomes | Beef and meat production preservation | Antibacterial against B. cereus | (1) The antibacterial effect of CEO/β-CD proteoliposomes against B. cereus increased, and their stability enhanced due to encapsulation
(2) The physicochemical stability and the EE of CEO proteoliposomes were significantly enhanced through introduction of ß-CD |
| PVA [75] | CEO/LYS | β-CD | NA | Antibacterial against L. monocytogenes and Salmonella enteritidis. Antifungal against Aspergillus niger and Penicillium | (1) The suitable CEO and LYS concentrations were as 2% (w/w) and 0.25% (w/w), respectively
(2) The molecular interactions among PVA, ß-CD, CEO, and LYS modified the thermal stability of CEO and LYS
(3) The minimum inhibition concentration (MIC) against L. monocytogenes and S. enteritidis was approximately 0.8–1 mg/mL
(4) Minimum bactericidal concentration (MBC) was approximately 6-7 mg·mL−1 |
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| PVA doped with permutite powder [105] | CEO | PVA/permutite | Fresh cut fruits (strawberry) | Antibacterial | (1) The nanofibrous mat exhibited high porosity with the pore size distribution ranging from 1.7 nm to 56.7 nm
(2) DSC and pore distribution analysis indicated presence of weak physical interactions between the CEO and nanofibers due to mesoporous adsorption (15.77 J/g and 37.7 J/g) which helps release of CEO at low temperature |
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| Eugenol/CD/IC-NW (self-standing (without matrix) [124] | Eugenol | CD/IC | NA | Antioxidant | (1) Volatility nature of eugenol was preserved (∼70–95%) in eugenol/CD inclusion complex nanofibrous webs (eugenol/CD/IC-NW)
(2) Thermal stability of eugenol for eugenol/CD/IC-NW increased up to ∼310°C from ∼200°C
(3) The eugenol/CD/IC-NW showed rapid aqueous dissolution, contrary to poor water solubility of eugenol
(4) The strongest complexation was between M-β-CD and eugenol compared to other two host CD molecules (HP-β-CD and HP-γ-CD)
(5) The electrospun eugenol/CD/IC-NW samples exhibited improved antioxidant action compared to eugenol in its pure form
(6) Radical scavenging property of eugenol/CD/IC-NW was enhanced compared to eugenol in its pure form |
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| PEO [135] | SiO2-eugenol | Liposome | Beef | Antioxidant | Liposomes containing SiO2-eugenol was immobilized on electrospun nanofibers. This system exhibited outstanding antioxidant action on beef during 60-day storage |
| PLA [136] | Clove containing 80% eugenol (essential oil) and argan oils (vegetable oils) | CS | NA | Antibacterial and antioxidant | (1) The samples prepared with Chit-H showed higher roughness of the coating layer compared to samples prepared with Chit-L
(2) Chit-H samples showed higher antibacterial action compared to Chit-L, for either of the oils, due to the higher specific surface area of the rougher morphology of the coating layer
(3) The clove oil had better antibacterial activity than argan oil, in combination with both chitosan types
(4) Chit-H samples showed higher antibacterial activity compared with Chit-L, in combination with both types of oil
(5) PLA coated with chitosan-oil formulations had higher antibacterial action than the films coated with pure CS
(6) The chitosan-clove oil combination showed higher antioxidant action compared to pure CS coating. |
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| PHBV films [144] | Eugenol | Mesoporous silica nanoparticles | NA | Antimicrobial against S. aureus and E. coli | (1) The incorporation of eugenol EO on MCM-41 significantly increased plasticization on PHBV and a reduction in its crystallinity
(2) The mechanical strength of the PHBV films and barrier properties were enhanced
(3) The incorporation of MCM-41 with eugenol caused slight reduction in ductility |
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| Gelatin nanofibers [145] | Clove oil | CS | Cucumber | Antibacterial against E. coli O157:H7 | Approximately 99.98% reduction in E. coli O157:H7 population was obtained after 8 hours of treatment, when CO@CNPs were used at 30% (w/v) |
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| Gelatin [154] | TEO | β-CD ε-polylysine | Chicken | Antimicrobial against C. jejuni | (1) The TCPNs loaded gelatin nanofibers (TEGNs) exhibited exceptional antimicrobial action against C. jejuni on chicken
(2) The TEGNs packaged chicken samples had lower aerobic bacterial count, TBA, TVBN, and pH values without undesirable effect on color, texture, and sensory evaluation |
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| Zein [160] | THY/γ-CD-IC | Zein | Meat | Antimicrobial against E. coli and S. aureus | (1) THY/γ-CD-IC (2 : 1) exhibited higher preservation rate and stability than THY/γ-CD-IC (1 : 1)
(2) Zein-THY/γ-CD-IC-NF (2 : 1) contained more THY as indicated by TGA
(3) THY/γ-CD-IC (2 : 1) had higher stability. The released amount of THY from zein-THY/γ-CD-IC-NF (2 : 1) was more than zein-THY-NF and zein-THY/γ-CD-IC-NF (1 : 1)
(4) Antibacterial action of zein-THY/γ-CD-IC-NF (2 : 1) was greater than zein-THY-NF and zein-THY/γ-CD-IC-NF (1 : 1) |
| PLGA [166] | THY | PLGA nanofiber | Fruits | Inhibition of the growth of bacteria, fungi, and yeast | Due to core-shell morphology, THY encapsulated in the PLGA nanofiber is slowly released to inhibit the growth of bacteria on the surface of food |
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| PEO [174] | TTO | β-CD-IC | Beef | Antibacterial against E. coli O157:H7 | (1) The highest antibacterial action against E. coli O157:H7 was observed on the beef for 7 d, at 4°C or 12°C
(2) The flavour values significantly enhanced in plasma-treated TTO/β-CD-IC PEO nanofibers compared with the control groups
(3) TTO/β-CD-IC at concentrations of 30% and 40% exhibited great antibacterial action leading to a 99.94% and 99.96% decrease in population after 24 hours |
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| Gelatin [176] | PO | Gelatin | NA | Antibacterial against E. coli and S. aureus | (1) The combination of PO and CO in gelatin nanofiber showed overall improved bioactivities compared to PO or CO alone
(2) The surface hydrophobicity of nanofibers was enhanced with the addition of EOs
(3) The addition of EO was reported to improve mechanical flexibility of electrospun mats with the ability to tune tensile modulus and strength of nanofibers |
| CO | Gelatin | NA | Antioxidant |
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| CS [191] | CHEO | CS | Beef | Antibacterial against L. monocytogenes | (1) The cell membrane permeability of L. monocytogenes increased
(2) Respiratory metabolism of L. monocytogenes was prevented
(3) The slow release of CHEO from CHEO/CS/NF achieved an antibacterial inhibition efficiency of 99.91 to 99.97% between 4°C and 25°C
(4) In presence of antioxidant agents in ECHO/CS/NF, the value of TBARS in treated beef was 0.135 MDA/kg |
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| Gelatin [193] | MO | CS | Cheese | Antibacterial against L. monocytogenes and S. aureus | Nanofibers have high antibacterial effect at 4°C and 25°C with negligible effect on surface color |
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