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Lookup NU author(s): Professor Graham BonwickORCiD, Dr Cath BirchORCiD, Dr Othman Qadir
This is the final published version of a conference proceedings (inc. abstract) published in its final definitive form in 2018. For re-use rights please refer to the publishers terms and conditions.
The research involved electrospinning using mechanically processed crop by-products, i.e. tomato fibre or oat husk, blended with the food additives polyethylene oxide (PEO) and a biodegradable natural polymer, such as alginic acid from seaweed or chitosan (CS) from shellfish waste (Figure 1a). The porosity of these materials was further increased by chemical or by an enzymatic process using cellulase, followed by studies on the encapsulation and controlled release of the anti-microbial compounds. The anti-microbial activity of the nanomaterials was tested for growth inhibition against the bacterial species Eschericia coli (Gram positive) (Figure 1b) and Bacillus subtilis (Gram negative). These species represented the bacterial species likely to occur within food as spoilage organisms or food pathogens. The release of substances from the nanofiber films with anti-oxidant activity was also examined because this is potentially useful as a means of preventing food spoilage (e.g. rancidity) and extending product shelf life. Anti-oxidant activity of the nanofiber films was tested using the TEAC and FRAP assays.These studies demonstrated that the composite nanofiber/crop by-product materials produced by electrospinning exhibited anti-microbial activity. Growth inhibition was most frequently observed for E. coli and the most effective materials were those that contained oat husk and tomato skin. Antioxidant materials were also released from the nanofiber films. Processing these materials to increase porosity prior to encapsulation in the nanofibers was performed successfully although the impact on the timed release of antioxidant or antimicrobial compounds was not clear, partly due to analytical limitations.a) b) Figure 1. a) Scanning electron micrograph of material obtained from electrospinning of a PEO/CS/tomato fibre mixture. b) Left image - Inhibition of E. coli K12 growth on Mueller-Hinton agar inoculated at 106 CFU/ml. Right image – zone of inhibition surrounding a treated disk (PEO-chitosan nanofiber with micronised oat husk).We gratefully acknowledge the support of FoodWasteNet.
Author(s): Collinson S, Bonwick GA, Birch C, Bryant G, Chatterton N, Handford J, Qadir O
Publication type: Conference Proceedings (inc. Abstract)
Publication status: Published
Conference Name: Sustainable Functional Materials (SFM) 2018
Year of Conference: 2018
Online publication date: 22/05/2018
Acceptance date: 02/04/2018
Date deposited: 14/06/2019
URL: https://www.surrey.ac.uk/massive-functional-materials/sustainable-functional-materials-2018
