Particle morphology and antimicrobial properties of electrosprayed propolis

Atik D. S., Boluk E., Bildik F., Altay F., TORLAK E., Kaplan A. A., ...Daha Fazla

FOOD PACKAGING AND SHELF LIFE, cilt.33, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 33
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.fpsl.2022.100881
  • Dergi Adı: FOOD PACKAGING AND SHELF LIFE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Electrospray, Propolis resin, Nanoparticles, Antimicrobial effect, Response surface analysis, FOOD, NANOFIBERS, MICROPARTICLES, ENCAPSULATION, EXTRACT, FIBERS, FILMS
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

In this study, propolis resin was electrosprayed (ES) without a carrier polymer in order to produce nanoparticles, and the parameters affecting the ES process were investigated. During preliminary experiments, surface tension, electrical conductivity, dielectric, and rheological properties of the feed solution and their effects on electrospraying of propolis were determined. Afterward, the propolis solution was fed to the electrospinning equipment at the different feed rates (1, 5.5, and 10 ml/h), the voltages (5, 12.5, and 20 kV), and the distances to the collector plate (5, 10, and 15 cm). According to the response surface analysis (RSA), the feed rate and the applied voltage were effective for the morphology and diameter of particles. In contrast, the antimicrobial activity of particles against Staphylococcus aureus and Escherichia coli depended on the feed rate and the distance to the collector plate. Based on these results, the optimum feed rate, applied voltage, and distance to the collector plate conditions for ES of propolis were found as 8.82 ml/h, 20 kV, and 5 cm, respectively.