In this study, gelatin/zein nanofibers loaded with 0%, 0.1%, 0.5%, and 1.0%(mass ratio) cinnamaldehyde were fabricated by air-assisted electrospinning technique. Investigations of microscopic changes in nanofibers were studied by scanning electron microscopy (SEM) observation, Fourier transform infrared spectroscopy (FTIR) and thermal analysis. Macroscopic properties were revealed by assessing the mechanical property, water vapor permeability, and antioxidant and antibacterial activities. The results showed that compared with the traditional electrospinning technology, the yield of nanofibers increased to ten times through the air-assisted electrospinning technique, and the feeding rate increased from 1.0 mL/h to 10.0 mL/h. The diameters of cinnamaldehyde/gelatin/zein nanofibers showed that there was no significant effect with the increase of cinnamaldehyde, and nanofibers were evenly distributed. FTIR spectra showed that cinnamaldehyde interacted with protein through hydrogen bonding. Nanofibers encapsulated with 0.5% cinnamaldehyde showed better barrier properties against water vapor than the cinnamaldehyde-free nanofibers, indicating that the hydrophobic cinnamaldehyde inhibited water molecules from passing through the nanofibers. Tensile tests showed that the addition of cinnamaldehyde significantly increased the elongation at a break of the nanofibers, but had no significant effect on the tensile strength and elastic modulus. The antioxidant capacity assessment revealed that 1.0% cinnamaldehyde nanofibers had a strong reducing ability for Fe3+. The gelatin/zein encapsulated with cinnamaldehyde showed the effective antimicrobial ability of Escherichia coli and Staphylococcus aureus as indicated by the disc diffusion method.
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