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Article Abstract
Microbial spoiling and oxidative rancidity pose serious problems for the shelf life of Iranian traditional butter. In order to preserve butter, this study created zein-based electrospun nanofibers (NFs) that contain thyme essential oil (TEO), grape leaf extract (GLE: 5-30 %), and zinc oxide nanoparticles (ZnONPs). The ideal formulation (Zein/ZnONPs/GLE30 %/TEO) demonstrated good antibacterial activity (11 mm and 16 mm inhibition zones against S. aureus and E. coli), high hydrophobicity (137.5° contact angle), uniform morphology (638 ± 164.69 nm diameter), and antioxidant capacity (34 % DPPH scavenging). The NFs successfully increased the shelf life of butter packaging by reducing oxidation (peroxide values were much lower than control), inhibiting microbial growth (lower yeast/mold counts), and preserving physicochemical stability over a 30-day storage period. The results show that the NFs have a great deal of potential to improve the preservation of conventional dairy products using active packaging technology.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145399 | DOI Listing |
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