摘要 : The aim of this study was to fabricate fast-dissolving costmary essential oil (CEO) loaded salep electrospun nanofibrous mat to improve its utility as flavoring and bioactive compound in food application. For this purpose, first, ... 展开 The aim of this study was to fabricate fast-dissolving costmary essential oil (CEO) loaded salep electrospun nanofibrous mat to improve its utility as flavoring and bioactive compound in food application. For this purpose, first, salep (0.3% w/v) and polyvinyl alcohol (PVA, 10% w/v) solutions were mixed to obtain different ratios (0:100-100:0 v/v). Salep-PVA solution at ratio of 40:60 v/v presented appropriate solution properties to allow nanofibrous mat fabrication with appropriate morphological structure and the lowest diameter (139.69 nm). Second, different concentrations of CEO (0.5-5% w/v) were incorporated into the best blend solution. The lowest diameter of CEO-loaded salep-PVA nanofibers was obtained at 0.5-1% CEO concentration ranging from 218.30 to 222.43 nm with considerable encapsulation efficiency (93.21-96.62%) and loading capacity (14.71-30.49%). Physicochemical properties of nanofibrous mats were evaluated via Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry analyses. Antioxidant activity of salep-PVA nanofibers was 7.2% while a considerable increase up to 26.88% was observed by CEO addition. The salep-PVA-CEO nanofibrous mats were more hydrophobic due to their highest water contact angle (> 53.84 degrees). The generated nanofibrous mats could be dissolved in the aqueous, acidic, alkaline and oily medium within 480 to 2400 s depending on the type of simulated food medium. The release profiles of CEO fitted well to Peppas-Sahlin with dominant Fickian diffusion mechanism. Taken together, these findings suggest that the designed structure has capacity to give a burst release to the flavoring agents with potential applications in food industry. 收起