Effect of Bay Laurel Leaf Essential Oil in Centrifugally Spun Flaxseed Gum Fibers for Active Packaging Applications Against Lipid Oxidation and Foodborne Pathogens
Journal of Food Process Engineering, cilt.49, sa.7, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 49 Sayı: 7
- Basım Tarihi: 2026
- Doi Numarası: 10.1111/jfpe.70691
- Dergi Adı: Journal of Food Process Engineering
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, Compendex, Food Science & Technology Abstracts, INSPEC, Business Source Ultimate (EBSCO), Engineering Source (EBSCO)
- Anahtar Kelimeler: bay laurel leaf essential oil, centrifugal spinning, flaxseed gum, lipid oxidation, polyethylene oxide
- Orta Doğu Teknik Üniversitesi Adresli: Evet
Özet
The purpose of this research was to use centrifugal spinning to create PEO/flaxseed gum fibers for food packaging that were loaded with different concentrations of bay laurel leaf essential oil (LEO) (0%, 1%, 3%, and 5%). The total phenolic content (TPC), encapsulation efficiency (EE), antioxidant activity (AOA), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), water vapor permeability (WVP), and morphology of active fibers were examined. The centrifugally spun fibers displayed uniform and bead-free morphology, demonstrating the successful execution of the centrifugal spinning process. While the addition of LEO had no significant impact on the morphological uniformity of the fibers, it led to a notable increase in both AOA and TPC. EE values were found to be between 47.84% and 76.26%. Adding 5% essential oil into PEO/flaxseed gum fibers result in a significant decrease in oxidative parameters compared to the control. The PV, p-AV, TBARS, and TOTOX values reduced by approximately 70.3%, 37.9%, 57.6%, and 37.6%, respectively, highlighting the potent antioxidative effects of the essential oil. These findings imply that the antioxidant-rich essential oil of bay laurel leaves can successfully reduce oxidation; hence, may contribute to shelf-life improvement of food items. The study also demonstrated that the LEO-containing fibers exhibited stronger antibacterial activity against Gram-positive Staphylococcus aureus than Gram-negative Escherichia coli. Therefore, because of its antibacterial and antioxidant properties, LEO incorporated PEO/flaxseed gum fibers produced via centrifugal spinning demonstrate potential for use in active packaging systems.