Effects of Electrospinning on Antifungal Properties of Thyme and Cardamom Oils

Hilal Nur TEMİR; Funda KARBANCIOĞLU; Filiz ALTAY

Makale detayları

Effects of Electrospinning on Antifungal Properties of Thyme and Cardamom Oils

Yazarlar:

Hilal Nur TEMİR | Funda KARBANCIOĞLU | Filiz ALTAY

Yayıncı:

İlknur BAĞDATLI

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Eurasian Journal of Food Science and Technology 2021 Vol.5 Issue 2, pp.105-116

Belge Tipi:

Makale

Yayın Tarihi:

12/2021

Belge Dili:

İngilizce

Document ID (Org No.):

2000422276

eISSN:

2667-4890

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.

Makale detayları

Effects of Electrospinning on Antifungal Properties of Thyme and Cardamom Oils

Yazarlar: Hilal Nur TEMİR | Funda KARBANCIOĞLU | Filiz ALTAY

Yayıncı: İlknur BAĞDATLI

Ana Başlıklar: Gıda teknolojisi

Dergi: Eurasian Journal of Food Science and Technology 2021 Vol.5 Issue 2, pp.105-116

Belge Tipi: Makale

Yayın Tarihi: 12/2021

Belge Dili: İngilizce

Document ID (Org No.): 2000422276

eISSN: 2667-4890

Sayı

Yazarlar:

Hilal Nur TEMİR | Funda KARBANCIOĞLU | Filiz ALTAY

Yayıncı:

İlknur BAĞDATLI

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Eurasian Journal of Food Science and Technology 2021 Vol.5 Issue 2, pp.105-116

Belge Tipi:

Makale

Yayın Tarihi:

12/2021

Belge Dili:

İngilizce

Document ID (Org No.):

2000422276

eISSN:

2667-4890