Fabrication and characterization of electrospun nanofibrous mats of polycaprolactone/gelatin containing ZnO nanoparticles and cumin essential oil and their anti-staphylococcal potency in white cheese

Different concentrations of cumin essential oil(CEO)and zinc oxide nanoparticles(ZnO NPs)were incorporated in polycaprolactone-gelatin(PCL/Gel)to fabricate five nanofiber mats for anti-Staphylococcus aureus activity purposes in cheese.GC-MS analysis of the CEO revealed nineteen constituents.The cuminaldehyde was the most abundant(35.21%)component.FESEM analyses showed the fiber diameters in a range between 179±88 and 277±165 nm.The band intensities of ATR-FTIR spectra confirmed the proper incorporation and encapsulation of ZnO NPs and/or CEO in the PCL/Gel blend.EDS analyses indicated the characteristic peaks of the nanoparticles,and elemental mapping proved the proper distribution of ZnO NPs in nanofibers.Based on TGA and DTG results,increasing ZnO NPs and/or CEO to 3%improved the thermal stability of mats.Water contact angles(WCAs)of the mats increased by adding ZnO NPs and/or CEO concentrations after 0,1,3,and 5 s.Incorporating CEO/ZnO NPs,particularly at the concentration of 3%,led to significant improvement of tensile strength,elongation at break,and Young’s modulus of the mat.According to the MTT cell viability assay,the mats had no detrimental influence on Human Dermal Fibroblasts.The CEO/ZnO NPs-loaded mats could markedly decrease or slow the bacterial growth during 12 days of cold storage of cheese samples.The sensory attributes of cheese samples treated with the CEO/ZnO NPs-loaded mat were improved during the storage period.This investigation suggested that the PCL/Gel/CEO/ZnO electrospun fibrous mats were efficient in gaining anti-staphylococcal properties and were promising for food packaging.