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In this study, we have investigated the effect of adding zinc chloride (ZnCl2) on polycaprolactone (PCL) before and after electrospinning. The rheological properties and conductivity of ZnCl2/PCL solutions were measured prior to the electrospinning process. The resultant electrospun mats were characterized by SEM, contact angle, FTIR, XRD, mechanical properties, as well as its antibacterial and stem cell proliferation assessment were tested. It was found that the fibers became finer by increasing the zinc salt content. Moreover, stability increased slightly up to 5% Zn-PCL and also the hydrophilicity has been enhanced by 52%. By adding ZnCl2, the degradation rate and mechanical properties were significantly increased. Also, the resultant mats have shown antibacterial properties against S. aureus than E. coli. From the stem cells proliferation study, it can be observed that by increasing ZnCl2, the stem cells proliferation was significantly increased. Grooved multichannel nerve conduits were successfully fabricated by rolling the electrospun mats produced on corn husks which has shown better cell alignment and attachment. Hence, adding zinc chloride is a facile biocompatible enhancement to polycaprolactone nanofibers to be used in nerve regeneration.

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The present study was carried out to evaluate the antimicrobial and antioxidant effects of black tea extract (BTE), green tea extract (GTE) and carob extract (CRE) in buffalo butter during storage at 4±1ºC for 12 weeks and compare to synthetic phenolic compound butylated hydroxytoluene, (BHT). The antibacterial effect and minimal inhibitory concentration (MIC) of extract against Listeria monocytogenes were studied. The effectiveness of these extracts (0.025 -0.05%) in butter made from pasteurized cream were evaluated by incubating (10 5 cfu/g) of Listeria monocytogenes. The GTE had completely inhibited (P≤0.05) the viability growth of Listeria monocytogenes during storage at 4±1ºC (10 -12 weeks) . During storage of butter made from unpasteurized cream, the population of lipolytic bacteria and mould&yeast markedly reduced (P≤0.05) by addition GTE (0.025 -0.05%) compared to other treatments. Also, BHT (0.025%) and GTE had similar inhibitory effect on Staph. aureus. E. coli and total counts. The BTE and GTE had a most antioxidant effect on decreasing the acid value (AV), peroxide value (PV) and thiobarbituric acid value (TBA). While CRE had less effect. Organoleptically, butter with added BTE, GTE and CRE gained the highest acceptance until 8 weeks compared with BHT treatment and control sample. This research has demonstrated that the use of BTE and GTE as a natural antimicrobial and antioxidant is a promising means to provide additional safety and improve the quality of buffalo butter during storage.

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