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Abstract The aim of this study is to optimize encapsulation of Mentha longifolia L. essential oil into Balangu (Lallemantia royleana) seed gum nano-capsules, to increase their utility as flavoring and bioactive agents in foods and beverages. Essential oil emulsions with Balangu seed gum (0.25 and 0.5% w/w) and various polyvinyl alcohol (PVA) concentrations (0.5, 1 and 2%) combined with Tween-20 (0.06, 0.08 and 0.1%) were electrosprayed. Increasing the concentration of PVA increased the emulsion viscosity and improved both loading capacity (77.56–84.68%) and encapsulation efficiency (81.54–87.82%) of the essential oil within the structure of the Balangu gum nano-capsules. Field emission scanning electron microscopy (FESEM) indicated that by increasing the amount of the gum (from 0.25 to 0.5%) and PVA (from 1 to 2%), the process could be made to produce nanofibers. The Mentha longifolia L. essential oil was entrapped in nanostructures without any chemical interaction with encapsulant material; this was demonstrated by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release mechanisms and kinetics of loaded Mentha longifolia L. essential oil were evaluated in different simulated food models (aqueous, acidic, alcoholic or alkalic and oily food models) and release profiles data were fitted to first order, Kopcha, Korsmeyer-Peppas, and Peppas-Sahlin models. The essential oil release profiles fitted well to the Peppas-Sahlin model for a range of simulated foods. The release mechanism of the essential oil from the nanostructure of the Balangu seed gum is mainly controlled by the Fickian diffusion phenomenon. Graphical abstract Image 1 Highlights • Electrospray-assisted fabrication of Balangu seed gum nano-capsules was optimized. • The effects of processing parameters on morphology and properties were studied. • Mentha longifolia L. essential oil was electro-encapsulated in the nano-capsules. • The types of jet-modes were reported for electrospraying of Balangu seed gum. • Kinetic modeling was applied to essential oil release from Balangu nano-capsules. [ABSTRACT FROM AUTHOR]

The aim of this study was to produce fast-dissolving fiber mats based on balangu seed gum (BSG) loaded with bergamot essential oil (BEO) using the electrospinning method. Stock solutions of BSG (0.5% w/v) and polyvinyl alcohol (PVA, 10% w/v) were mixed with different ratios (5:5, 4:6, 3:7, 2:8 and 1:9 v/v) and emulsified with 3% (w/w) essential oil and 1% (w/w) Tween-20. Increasing the BSG level in BSG-PVA mixtures resulted in higher electrical conductivity, surface tension and also consistency coefficient values. Based on the field emission scanning electron microscopy (FESEM) images, it was found that BSG to PVA ratios of 3:7 and 2:8 led to the production of fibers with appropriate morphological structure. The atomic force microscopy (AFM) images also confirmed the mat-like and bead-free structure of the fibers. Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) proved that the BEO was physically entrapped in fiber mat structures without any adverse interaction with the encapsulant material. The fabricated mats could be dissolved in the aqueous medium within 5 s. The release kinetic of the loaded BEO was investigated in simulated aqueous tea medium. It was shown that the Fickian transfer phenomenon was the dominant mechanism involved in the release process. Giving a burst release to the flavoring agents, the designed system could be considered as a promising step in the food industry. Image 1 • Electrospun balangu nanofiber mat loaded with bergamot essential oil was produced. • Bergamot essential oil was physically entrapped in fiber mat structure. • The mats had a fast dissolving nature with a burst release of the flavoring agent. • The system could be considered as a strategy for enhancing the flavor in foods. [ABSTRACT FROM AUTHOR]

Electrosprayed zein nanoparticles containing 10% (w/w) of clove essential oil (CEO) were prepared and then with different levels (5, 10, and 15% w/w) in the starch matrix were used. The incorporation of zein nanoparticles in the structure of starch-based bio-nanocomposites films was confirmed by Fourier transform infrared spectroscopy and field emission scanning electron microscopy. Increasing the level of application of zein bio-nanofillers in the starch film matrix increased thickness and contact angle. However, the use of electrosprayed zein nanoparticles loaded by CEO (EZN-CEO) up to 10% significantly (p < 0.05) reduced the water vapor permeability (WVP), but using 15% of the nanoparticles increased the WVP of the films significantly (p < 0.05). Increasing the EZN-CEO up to 10% significantly (p < 0.05) increased the tensile strength and Young's modulus and reduced the elongation at break of the films. Sustained release of CEO from the bio-nanocomposites showed that the most release of the CEO occurs in 10% ethanol medium. The Fickian diffusion was the predominant mechanism in the release of the CEO, and the Peleg model was selected as the best one to explain the release behavior. The structures designed in this study can be used as an edible coating and bio-preservative in perishable food products. Unlabelled Image • Electrosprayed zein nanoparticles loaded by clove essential oil (EZN-CEO) prepared. • Starch-based bio-nanocomposite films containing the EZN-CEO were developed. • The application of 10% EZN-CEO improved the mechanical properties of films. • The Peleg model well described the sustained release behavior of the CEO. • The Fickian diffusion was the predominant mechanism in the release of the CEO. [ABSTRACT FROM AUTHOR]