Physical, Mechanical, and Antimicrobial Characteristics of Ethyl cellulose/ Polycaprolactone Electrospun Nanofibers Incorporated to Gallic Acid and Natamycin for Cheese Packaging

Electrospinning is a process for producing nanofibers that can be applied for active food packaging. In this study, polymers of ethyl cellulose (ECL) and polycaprolactone (PCL) in weight ratios of 70:30, 80:20, and 90:10% and natamycin (NAT) (1 and 2% w /w) and gallic acid (GAL) (10 and 30% w/w) were used. Nanofibers were produced after the electrospining process (voltage 16 kV, rate of 1 ml/hour, distance of 15 cm). Then, nanofibers were examined for morphological, FTIR, thermal, mechanical, antioxidant, water contact angle, and antifungal properties. The results showed that ECL90/PCL10, ECL80/PCL20, and ECL70/PCL30 had an average diameter of 1250.86 ± 18 nm, 1174 ± 21.4 nm, 754.73 ± 23 nm. ECL and PCL in a ratio of 70 to 30 were selected and combined with NAT and GAL. The average diameter of the produced nanofibers was between 779.32- 924.63 nm. Also, with the addition of NAT and GAL, the thermal stability, mechanical, and antifungal properties of ECL/PCL were increased. The addition of 2% NAT with 10% or 30% GAL completely prevented the growth of both molds. Cheese samples packed with nanofibers containing NAT and GAL in all treatments had a lower increase in mold and yeast during the period than the control sample. Also, the results of the sensory evaluation score did not show a significant difference between the packaged samples.