Basil oil-loaded electrospun biofibers: Edible food packaging material

The present study reports encapsulation of basil oil (Ocimum basilicum), a well-known medicinal and aromatic plants (MAPs), into electrospun biofibers (ESBFs) made of zein and alginate as edible packaging materials. First, basil oil was analysed using GC/MS which reveals that it contains 14 compounds with estragole being the most abundant (33.06%). Oil-in-water emulsions of different basil oil and zein/alginate complexes were prepared and their electrical conductivity and viscosity were measured to ensure their suitability for electrospinning. The morphology and chemical properties of the ESBFs were characterized using SEM and FTIR, respectively and their mechanical and antimicrobial properties were discussed. The results show that 20% basil oil-loaded ESBFs exhibit better antimicrobial effects and mechanical properties than others. The in vitro basil oil release from ESBFs in a gastric medium indicate a non-Fickian transport mechanism and diffusion- or diffusion-swelling-controlled process. This work represents a new direction for ESBFs as edible packaging materials.