Fabrication, characterisation and antimicrobial activity of electrospun Plantago psyllium L. seed gum/gelatine nanofibres incorporated with Cuminum cyminum essential oil nanoemulsion

Plantago psyllium L. seed gum (PPSG)/gelatine nanocomposites containing Cuminum cyminum essential oil (CCEO) were prepared via electrospinning, and the antibacterial properties of the electrospun nanofibres were assessed against Staphylococcus aureus. The nanoemulsion was prepared by adding CCEO to the PPSG/gelatine mixture and sonicated. Uniform nanofibres resulted from the nanoemulsion containing 1.5% PPSG, 8% gelatine and 3% CCEO, and no chemical reactions between the components of the electrospun nanofibres were detected. Growth inhibition zone diameter indicated that the electrospun nanofibres containing at least 3% CCEO had the most significant inhibitory effect on the growth of S. aureus. The electrospun PPSG/gelatine-CCEO nanocomposites are capable of being used as a biodegradable material in food packaging as well as in edible coatings for the preservation of food products.

Automated summary

Plantago psyllium L. seed gum (PPSG)/gelatine nanocomposites containing Cuminum cyminum essential oil (CCEO) were prepared via electrospinning and showed significant antibacterial properties against Staphylococcus aureus. The electrospun nanofibres containing at least 3% CCEO had the most inhibitory effect on the growth of S. aureus. These nanocomposites have the potential to be used as biodegradable materials in food packaging and edible coatings for food preservation.