Moringa oil/chitosan nanoparticles embedded gelatin nanofibers for food packaging against Listeria monocytogenes and Staphylococcus aureus on cheese

The current study aims to prepare moringa oil-loaded chitosan nanoparticles (MO@CNPs) and fabricate MO@CNPs embedded gelatin nanofibers for biocontrol of Listeria monocytogenes and Staphylococcus aureus on cheese. The optimal MO@CNPs were prepared by the ionic crosslinking method with the concentration of moringa oil at 20 mg/mL and chitosan at 3.0 mg/mL. The nanoparticle exhibited desirable particle size, PDI and zeta potential. Furthermore, the optimal concentration of MO@CNPs embedded in gelatin nanofibers was found to be 9.0 mg/mL after the determination of nanofiber physical properties. The results of SEM and AFM confirmed that the nanofibers were prepared successfully and achieved uniform diameter at 142.5 nm. The release rate of moringa oil from the nanoparticles declined due to the encapsulation of nanofibers. For the application on cheese, MO@CNPs nanofibers possessed high antibacterial activity against L. monocytogenes and S. aureus at 4 degrees C and 25 degrees C for 10 days, without any effect on the sensory quality of cheese. As a result, MO@CNPs nanofibers could be a promising active food packaging material for food preservation.