Effects of Electrospinning on Antifungal Properties of Thyme and Cardamom Oils

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Temür H., Karbancıoğlu Güler H. F., Altay F.

Eurasian Journal of Food Science and Technology, cilt.5, sa.2, ss.105-116, 2021 (Hakemli Dergi)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 5 Sayı: 2
  • Basım Tarihi: 2021
  • Dergi Adı: Eurasian Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.105-116
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

Thyme and cardamom oils are known to be various health benefits along with their
antimicrobial properties are used in foods as additives or condiments. Such functional
properties of these essential oils (EOs) stem from bioactive and volatile components that are
very sensitive to ambient conditions. Encapsulation of EOs provides protection of core
material. Electrospinning is an easy, effective and relatively low-cost encapsulation method.
There is no clear statement on how electrospinning affect the functional properties of active
material that is to be encapsulated. The aim of this study was to investigate the effects of
uniaxial and coaxial electrospinning on antifungal effects of thyme and cardamom oils, which
had proven their antifungal effects, against isolates of Aspergillus carbonarius 35-03X1 and
39-04X4. The uniaxial and coaxial electrospinning encapsulated thyme oil exhibited less
antifungal effect against 39-04X4 compared to non-encapsulated thyme oil. No antifungal
effect of encapsulated cardamom oil was detected. Electrospinning inhibited the antifungal
effect of cardamom oil. The outcomes of this study can help effect of electrospinning on
functional properties of active materials.