Electrospinning of glutelin-hordein incorporated with Oliveria decumbens essential oil: Characterization of nanofibers

Colloids Surf B Biointerfaces. 2021 Dec:208:112058. doi: 10.1016/j.colsurfb.2021.112058. Epub 2021 Aug 18.


In this study, electrospinning of hordein and glutelin extracted from barley was carried out. Different ratios of the glutelin-hordein blends (25:75, 30:70, 35:65) were tested and the operation parameters including voltage, ejection flow rate and needle-to-collector distance were optimized. According to the scanning electron microscope images, the glutelin-hordein 25:75 blend generated at the voltage of 15 kV, the needle-to-collector distance of 150 mm and the ejection rate of 1 mL/h was selected for the fabrication of uniform nanofibers. The apparent viscosity at the ejection point was decreased with increasing the glutelin concentration from 25 to 35 %. Moreover, the Oliveria decumbens essential oil (ODEO) with different loading concentrations (2-4 % (v/v)) was incorporated into the protein blend. Fourier-transform infrared spectra demonstrated the occurrence of the interactions of proteins the ODEO. The encapsulation efficiency of ODEO in the nanofibers was 79.30 %. The presence of ODEO led to inhibition the growth of Staphylococcus aureus, Escherichia coli and Bacillus cereus in a synthetic medium. The optimal nanofibers showed high antioxidnat activity. The results herein showed the possibility of the production of electrospun nanofibers using barley proteins with promising (bio)functionalities for the active food packaging applications.

Keywords: Electrospinning; Glutelin; Hordein; Nanofiber; Oliveria decumbens essential oil.

MeSH terms

  • Food Packaging
  • Glutens
  • Nanofibers*
  • Oils, Volatile*
  • Staphylococcus aureus


  • Oils, Volatile
  • Glutens