In this study, the reinforced ZnONPs/ rosemary essential oil-incorporated zein nanofibers with κ-carrageenan (Z/KC/ZnONPs/RE) were fabricated using the electrospinning technique for application in food packaging. The SEM images of Z/KC/ZnONPs/RE nanofiber displayed bead-free homogeneous morphology that its average fiber diameter was 672 ± 240 nm. The formation of new hydrogen bonds by addition of κ-carrageenan and active agents was approved by FT-IR and DSC structural conformations. The Z/KC/ZnONPs/RE nanofiber exhibited satisfactory thermal and mechanical properties, as well as high surface hydrophobicity. In addition, the Z/KC/ZnONPs/RE sample showed inhibition activity against S. aureus (18.5 ± 1.9 mm) and E. coli (14.7 ± 1.5 mm) bacteria. The DPPH scavenging activity of Z/KC/ZnONPs/RE nanofiber was 54.5 ± 3.6 %. Additionally, the fabricated nanofibers showed no cell cytotoxicity, indicating their good biocompatibility. Thus, we believe that the fabricated Z/KC/ZnONPs/RE electrospun nanofiber is a potential candidate for using as an active layer in food packaging system.

中文翻译：

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κ-角叉菜胶增强ZnONPs /迷迭香精油掺入的玉米醇溶蛋白静电纺丝纳米纤维。

在这项研究中，使用电纺丝技术制造了带有κ-卡拉胶的增强型ZnONPs /迷迭香精油掺入的玉米醇溶蛋白玉米蛋白纳米纤维（Z / KC / ZnONPs / RE），用于食品包装。Z / KC / ZnONPs / RE纳米纤维的SEM图像显示无珠的均匀形态，其平均纤维直径为672±240 nm。通过FT-IR和DSC结构构象证实了通过添加κ-角叉菜胶和活性剂形成新的氢键。Z / KC / ZnONPs / RE纳米纤维表现出令人满意的热和机械性能，以及高表面疏水性。此外，Z / KC / ZnONPs / RE样品显示出对金黄色葡萄球菌（18.5±1.9 mm）和大肠杆菌（14.7±1.5 mm）细菌的抑制活性。Z / KC / ZnONPs / RE纳米纤维的DPPH清除活性为54.5±3.6％。此外，制备的纳米纤维没有细胞毒性，表明它们具有良好的生物相容性。因此，我们认为，制造的Z / KC / ZnONPs / RE电纺纳米纤维是在食品包装系统中用作活性层的潜在候选者。