Essential oils (EOs) are one of the most promising bioactive agents obtained from different aromatic plants that can show important antimicrobial activities. In this study, it was aimed to fabricate poly(vinyl alcohol) (PVA)–chitosan nanoparticles (NPs) loaded with Origanum vulgare (ONPs) EO at different proportions using the electrospraying technique. In a large number of biological, medical or pharmaceutical applications, the NPs can be effectively used. The encapsulation efficiency value was determined to be 77.2%. The controlled-release test revealed that ONPs could release 82.78% of their EO content. The molecular and thermal analyses confirmed very good encapsulation of the EO into thermally stable NPs. Furthermore, the antifungal effectiveness of O. vulgare against Aspergillus niger and Botrytis cinerea could be significantly increased by their encapsulation into PVA–chitosan NPs. Based on these findings, it can be suggested that the NPs fabricated by using the electrospraying method be used as a long-term and natural preservative in food-storage applications due to their abilities to perform controlled release of their bioactive contents. The fabrication of NPs through the electrospraying technique may open a new area for natural preservatives in food-storage applications.

中文翻译：

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具有生物活性的纳米粒子的合成与表征

香精油（EOs）是从不同芳香植物中获得的最有前途的生物活性剂之一，可以显示出重要的抗菌活性。在这项研究中，它的目的是使用电喷雾技术制造以不同比例负载牛至叶草（ONPs）EO的聚乙烯醇（PVA）-壳聚糖纳米颗粒（NPs）。在大量的生物，医学或制药应用中，可以有效地使用NP。包封效率值被确定为77.2％。控释测试表明，ONP可以释放其EO含量的82.78％。分子和热分析证实了EO很好地封装在热稳定的NP中。此外，抗真菌效力O.大麦针对将黑曲霉和灰霉菌封装入PVA-壳聚糖NP中可以显着增加黑曲霉和灰葡萄孢。基于这些发现，可以认为通过电喷雾法制备的NP由于其能够控制释放其生物活性成分的能力而在食品存储应用中用作长期和天然的防腐剂。通过电喷雾技术制造NPs可以为食品储存应用中的天然防腐剂开辟一个新领域。