Characterization of solution blow spun poly(lactic) acid based nanofibers containing sucuk spice mix essential oils

Abstract In this study, essential oil from sucuk spice mix was incorporated into poly(lactic) acid (PLA) and nanofibers were produced via solution blow spinning (SBS). Essential oil incorporation was performed at 0, 5, 10, 15, 20, 25 and 30% (v/w) of PLA. Scanning electron microscopy (SEM), atomic force microscopy (AFM), thermal properties, antioxidant capacity, and antibacterial activity against E. coli and S. aureus were characterized. Nanofibers were not soluble in water due to the hydrophobic nature of PLA. SEM images revealed that beadles and uniform nanofibers can be produced with SBS, and essential oil addition decreased the average fiber diameter. The surface topography of nanofibers was improved by increasing essential oil concentration. Melting and glass transition temperatures decreased and the thermal stability of nanofibers increased with essential oil addition. Nanofibers containing essential oil at 30% had the highest antioxidant capacity (40.02%). Nanofibers containing 20, 25, and 30% of essential oil had greater growth inhibition against Staphylococcus aureus and Escherichia coli. As a result, PLA-based nanofibers containing sucuk spice mix essential oil can be produced with SBS, and nanofibers containing 20, 25, and 30% essential oil could be a promising system not only in drug delivery systems but also in food packaging.