Incorporation of sorghum extract into electrospun zein nanofibers and their characterization

Sorghum extract was incorporated into zein nanofibers by an electrospinning technique to investigate its effect on the morphologies and thermal properties of zein nanofibers. The as-prepared zein/sorghum extract nanofibers were characterized by field-emission scanning electron microscopy, transmission electron microscopy, thermogravimetric analysis, differential scanning calorimetry and X-ray diffraction technique. The tensile strength of the prepared nanofibers was measured to investigate their mechanical properties. Anti-bacterial performance tests were also conducted to understand their biological applications. Zein nanofibers were slightly shrunk and crinkled by increased addition of sorghum extract, and the mechanical and thermal properties of the zein nanofibers were improved. Zein nanofibers containing sorghum extract were found to be effective in controlling bacterial growth. Zein/sorghum extract nanofibers might have practical uses in new preservative or medical applications.