Stability enhancement of garlic essential oil using new opopanax gum/gelatin nanofibres

Opopanax gum/gelatin nanofibre was produced by the electrospinning method, and the efficiency of this new technique for encapsulation of garlic essential oil was investigated. Fourier-transform infrared spectroscopy results showed the physical and weak interactions between opopanax gum and gelatin, as well as the improvement of their thermal stability in the nanofibres structure. Incorporating 10% garlic essential oil based on biopolymer weight in nanofibres was considered the best percentage. The results confirmed the presence of garlic essential oil in the nanofibres and the improvement of its thermal stability by entrapment to the nanofibre structure. The data of analysis of the stability of garlic essential oil in the forms of free and encapsulated conditions showed that its stability increased at 25 degrees C from 20 days to more than 60 days. It indicated the efficiency of opopanax gum/gelatin nanofibres as an applicable coating material for stability enhancement of essential oils.

Automated summary

Opopanax gum/gelatin nanofibres were successfully produced by electrospinning, showing enhanced thermal stability and encapsulation efficiency for garlic essential oil. The inclusion of 10% garlic essential oil in the nanofibres was found to be optimal, increasing stability to over 60 days at 25 degrees Celsius. This study demonstrates the potential of opopanax gum/gelatin nanofibres as a coating material for improving essential oil stability.