Innovative electroblown nanofibrous mats incorporating sage essential oil for extending shelf life of spreadable cheese

Cemhan Doğan; Yasin Akgul; Andinet Kumella Eticha; Nurcan Doğan; Ali Toptas

doi:10.1016/j.fbp.2025.02.002

Innovative electroblown nanofibrous mats incorporating sage essential oil for extending shelf life of spreadable cheese

Cemhan Doğan^*, Yasin Akgul, Andinet Kumella Eticha, Nurcan Doğan, Ali Toptas

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

Abstract

Cheese is a perishable item due to ongoing microbiological and biochemical changes, making proper packaging essential to prolong its shelf life while maintaining its quality. This study explores the development and application of gelatin/polyamide 6 (G-PA6) nanofibrous mats enriched with sage essential oil (SEO) for active food packaging, aimed at extending the shelf life of ultrafiltrated spreadable cheese. Using an innovative electro-blowing (EB) method, SEO's antimicrobial and antioxidant properties were integrated into the G-PA6 matrix. The effectiveness of these nanofibers was evaluated through pH, weight loss, total viable bacteria count (TVC), and lipid oxidation (TBARS) measurements during 5 days of storage at 25 °C. The G-PA6 nanofibers enriched with SEO (G-PA6-SEO) significantly improved cheese preservation compared to control samples. Bacterial growth in G-PA6-SEO samples was reduced, with TVC at 3.51 log CFU/g on the 5th day compared to 5.38 log CFU/g in the control. Lipid oxidation was also lower in G-PA6-SEO samples, as reflected by a TBARS value of 0.59 mg MDA/kg, while the control reached 1.02 mg MDA/kg. Thus, these findings highlight the potential of SEO-enriched G-PA6 nanofibers as a promising solution for active food packaging, particularly in cheese preservation.

Original language	English
Pages (from-to)	338-349
Number of pages	12
Journal	Food and Bioproducts Processing
Volume	150
DOIs	https://doi.org/10.1016/j.fbp.2025.02.002
Publication status	Published - Mar 2025
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2025 Institution of Chemical Engineers (IChemE)

Keywords

Cheese
Electroblowing
Food packaging
Nanofibers
Sage essential oil

Access to Document

10.1016/j.fbp.2025.02.002

Cite this

@article{13939086ed704099a71aaf50458416fc,

title = "Innovative electroblown nanofibrous mats incorporating sage essential oil for extending shelf life of spreadable cheese",

abstract = "Cheese is a perishable item due to ongoing microbiological and biochemical changes, making proper packaging essential to prolong its shelf life while maintaining its quality. This study explores the development and application of gelatin/polyamide 6 (G-PA6) nanofibrous mats enriched with sage essential oil (SEO) for active food packaging, aimed at extending the shelf life of ultrafiltrated spreadable cheese. Using an innovative electro-blowing (EB) method, SEO's antimicrobial and antioxidant properties were integrated into the G-PA6 matrix. The effectiveness of these nanofibers was evaluated through pH, weight loss, total viable bacteria count (TVC), and lipid oxidation (TBARS) measurements during 5 days of storage at 25 °C. The G-PA6 nanofibers enriched with SEO (G-PA6-SEO) significantly improved cheese preservation compared to control samples. Bacterial growth in G-PA6-SEO samples was reduced, with TVC at 3.51 log CFU/g on the 5th day compared to 5.38 log CFU/g in the control. Lipid oxidation was also lower in G-PA6-SEO samples, as reflected by a TBARS value of 0.59 mg MDA/kg, while the control reached 1.02 mg MDA/kg. Thus, these findings highlight the potential of SEO-enriched G-PA6 nanofibers as a promising solution for active food packaging, particularly in cheese preservation.",

keywords = "Cheese, Electroblowing, Food packaging, Nanofibers, Sage essential oil",

author = "Cemhan Doğan and Yasin Akgul and Eticha, {Andinet Kumella} and Nurcan Doğan and Ali Toptas",

note = "Publisher Copyright: {\textcopyright} 2025 Institution of Chemical Engineers (IChemE)",

year = "2025",

month = mar,

doi = "10.1016/j.fbp.2025.02.002",

language = "English",

volume = "150",

pages = "338--349",

journal = "Food and Bioproducts Processing",

issn = "0960-3085",

publisher = "Institution of Chemical Engineers",

}

TY - JOUR

T1 - Innovative electroblown nanofibrous mats incorporating sage essential oil for extending shelf life of spreadable cheese

AU - Doğan, Cemhan

AU - Akgul, Yasin

AU - Eticha, Andinet Kumella

AU - Doğan, Nurcan

AU - Toptas, Ali

PY - 2025/3

Y1 - 2025/3

N2 - Cheese is a perishable item due to ongoing microbiological and biochemical changes, making proper packaging essential to prolong its shelf life while maintaining its quality. This study explores the development and application of gelatin/polyamide 6 (G-PA6) nanofibrous mats enriched with sage essential oil (SEO) for active food packaging, aimed at extending the shelf life of ultrafiltrated spreadable cheese. Using an innovative electro-blowing (EB) method, SEO's antimicrobial and antioxidant properties were integrated into the G-PA6 matrix. The effectiveness of these nanofibers was evaluated through pH, weight loss, total viable bacteria count (TVC), and lipid oxidation (TBARS) measurements during 5 days of storage at 25 °C. The G-PA6 nanofibers enriched with SEO (G-PA6-SEO) significantly improved cheese preservation compared to control samples. Bacterial growth in G-PA6-SEO samples was reduced, with TVC at 3.51 log CFU/g on the 5th day compared to 5.38 log CFU/g in the control. Lipid oxidation was also lower in G-PA6-SEO samples, as reflected by a TBARS value of 0.59 mg MDA/kg, while the control reached 1.02 mg MDA/kg. Thus, these findings highlight the potential of SEO-enriched G-PA6 nanofibers as a promising solution for active food packaging, particularly in cheese preservation.

AB - Cheese is a perishable item due to ongoing microbiological and biochemical changes, making proper packaging essential to prolong its shelf life while maintaining its quality. This study explores the development and application of gelatin/polyamide 6 (G-PA6) nanofibrous mats enriched with sage essential oil (SEO) for active food packaging, aimed at extending the shelf life of ultrafiltrated spreadable cheese. Using an innovative electro-blowing (EB) method, SEO's antimicrobial and antioxidant properties were integrated into the G-PA6 matrix. The effectiveness of these nanofibers was evaluated through pH, weight loss, total viable bacteria count (TVC), and lipid oxidation (TBARS) measurements during 5 days of storage at 25 °C. The G-PA6 nanofibers enriched with SEO (G-PA6-SEO) significantly improved cheese preservation compared to control samples. Bacterial growth in G-PA6-SEO samples was reduced, with TVC at 3.51 log CFU/g on the 5th day compared to 5.38 log CFU/g in the control. Lipid oxidation was also lower in G-PA6-SEO samples, as reflected by a TBARS value of 0.59 mg MDA/kg, while the control reached 1.02 mg MDA/kg. Thus, these findings highlight the potential of SEO-enriched G-PA6 nanofibers as a promising solution for active food packaging, particularly in cheese preservation.

KW - Cheese

KW - Electroblowing

KW - Food packaging

KW - Nanofibers

KW - Sage essential oil

UR - http://www.scopus.com/inward/record.url?scp=85217712346&partnerID=8YFLogxK

U2 - 10.1016/j.fbp.2025.02.002

DO - 10.1016/j.fbp.2025.02.002

M3 - Article

AN - SCOPUS:85217712346

SN - 0960-3085

VL - 150

SP - 338

EP - 349

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

ER -

Innovative electroblown nanofibrous mats incorporating sage essential oil for extending shelf life of spreadable cheese

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Cite this