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

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Afshar Nushin; SHEKARCHIZADEH HAJAR; KADIVAR MAHDI; Fathi Milad

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Journal: JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) Year:2018 | Volume:6 | Issue:1 Page(s): 9-18

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Title

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

Author(s)

Afshar Nushin | SHEKARCHIZADEH HAJAR | KADIVAR MAHDI | Fathi Milad | Issue Writer Certificate

Keywords

nanocompositeQ2

Bitter VetchQ1

chitosanQ1

electrospinningQ1

nanofibersQ1

peppermint essential oilQ1

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.

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APA: Copy

Afshar, Nushin, SHEKARCHIZADEH, HAJAR, KADIVAR, MAHDI, & Fathi, Milad. (2018). Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), 6(1 ), 9-18. SID. https://sid.ir/paper/258681/en

Vancouver: Copy

Afshar Nushin, SHEKARCHIZADEH HAJAR, KADIVAR MAHDI, Fathi Milad. Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT)[Internet]. 2018;6(1 ):9-18. Available from: https://sid.ir/paper/258681/en

IEEE: Copy

Nushin Afshar, HAJAR SHEKARCHIZADEH, MAHDI KADIVAR, and Milad Fathi, “Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil,” JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), vol. 6, no. 1 , pp. 9–18, 2018, [Online]. Available: https://sid.ir/paper/258681/en

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