Green and Sustainable Production of Edible Pullulan/Whey Nanofibers Loaded With Black Cumin (Nigella sativa) Waste Extract

In this study, the electrospinning method was used to create green synthesis sustainable pullulan and whey protein nanofibers loaded with black cumin waste extract. FE-SEM imaging, FTIR, XRD, DSC, total phenolic content determination, total antioxidant activity determination, and antibacterial activity assessment were used to characterize the nanofibers. The diameter of the obtained nanofibers ranged from 240.7 to 600.4 nm. It was found that the antioxidant activity of the nanofibers containing black cumin waste extract varied between 273.59 and 437.90 mu mol TE/g dry matter. While the nanofibers containing black cumin waste extract exhibited antioxidant activity, those without the extract did not exhibit antioxidant activity. The total phenolic content of the nanofibers was determined to be between 4.93 and 31.52 mg GAE/g dry matter. The 5% BWE PN (100:0) nanofiber containing black cumin waste extract demonstrated antibacterial activity against Staphylococcus aureus with a zone diameter of 11.23 mm. The study results indicate that the green synthesis nanofibers produced with black cumin waste extract exhibit antioxidant and antibacterial properties, providing them appropriate for food coating and packaging applications. Additionally, in terms of sustainability and waste valorization, they are regarded as a promising nanomaterial for future applications.