Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices

The aim of this work was to develop novel active edible electrospun coatings with antimicrobial properties through the encapsulation of essential oils (EOs) from two widely used spices (Laurus nobilis and Rosmarinus officinalis) for inactivating or reducing spoilage and pathogenic microorganisms. Firstly, EOs from dried leaves of both plants were obtained by hydrodistillation and their composition was analysed by Gas Chromatography - Mass Spectrometry (GC - MS). Interestingly, the main component in both extracts, probably as a consequence of the extraction conditions, was 1,8 cineole. Both EOs showed highest antimicrobial activity against Gram-positive than Gram-negative bacteria.