Preparation of zein nanofibers with cinnamaldehyde encapsulated in surfactants at critical micelle concentration for active food packaging

Abstract This work studied the effect of nonionic surfactant (Tween 80), anionic surfactants sodium dodecyl sulfate (SDS), cationic surfactants sodium cetyltrimethyl ammonium bromide (CTAB), amphoteric surfactant (Lecithin) on the characteristics of electrospun zein nanofibers and on the release of cinnamaldehyde essential oil (CEO) in zein nanofibers. The effect of applying nanofibers as an antibacterial package was also investigated. Scanning electron micrographs demonstrated that the flat shape of zein nanofibers could shift to round when surfactants were added. The interaction between zein and lecithin caused many granules while the addition of other surfactants produced a smooth surface. Fourier transform infrared indicated that the addition of surfactants could change the secondary structure of zein. The addition of CTAB to zein nanofibers decreased the release of CEO while addition of Tween80, lecithin and SDS accelerated release in ethanol aqueous solution. The nanofibers inhibited the growth of microorganisms and prolonged the shelf life of mushrooms, which confirmed that it can be applied in active antibacterial package.