Nanoencapsulation of Thyme Essential Oil by Electrospinning and Evaluation of Its Antimicrobial Properties Against Antibiotic-resistant <i>Salmonella typhimurium</i>

Abstract

Background: Controlling Salmonella in poultry is a public health priority. Essential oils have attracted interest as natural food preservatives because of their antioxidant and antimicrobial properties. Objectives: This study aimed to nanoencapsulate thyme essential oil using electrospinning and to characterize the resulting nanofibers and their antibacterial properties. Methods: Nanofibers containing different percentages of essential oil were prepared, and their physicochemical and antimicrobial properties were investigated. Results: Fourier transform infrared spectroscopy was used to evaluate molecular interactions in zein-acetic acid nanofibers containing thyme essential oil. The broad band at 3200 - 3400 cm-1, corresponding to O-H and N-H stretching vibrations, increased in intensity and broadened after the addition of essential oil, indicating the formation of hydrogen bonds between the phenolic compounds in the essential oil and zein. The characteristic amide I and amide II bands, at approximately 1650 cm-1 and 1540 cm-1, respectively, remained largely unchanged, indicating that the zein protein structure remained stable during electrospinning. Increased band intensity in the 1000 - 1250 cm-1 region, corresponding to C-O vibrations, confirmed the presence of essential oil in the fiber matrix. Conclusions: The fibrous nanoparticles exhibited good antimicrobial properties and could be used as food coatings.