Production and characterization of antimicrobial dressings by electrospinning

Wound healing is a complex and dynamic process, with wound care playing a crucial role in this progression. Infectious and pathological factors that may occur during wound healing can prolong the recovery process. For many years, people have preferred using various plants in wound treatments both for ease of use and to minimize exposure to chemicals. The plant 'Helichrysum plicatum' contains compound groups such as polyphenols, coumarins, and essential oils, endowing it with anti-inflammatory, antimicrobial, and antioxidant properties. Nanofiber technologies, which have recently maintained their popularity in wound healing, are highlighted due to the extensive surface area, porosity, moisture permeability, mechanical strength, protection against external infections, and easy adaptation to cells. Therefore, in our study, an extract of the golden everlasting plant was obtained and added to biocompatible polymers, polyvinyl alcohol (PVA), and polyvinylpyrrolidone (PVP), along with 1% silver nitrate (AgNO3), aiming to produce a potential wound dressing with antimicrobial properties suitable for living organisms. Solutions were prepared by combining PVA and PVP solutions at different ratios, and plant extract was added at concentrations of 0.5%, 1%, 2%, 4%, and 5%. Composite nanofibers with plant extract were produced using the electrospinning method and characterized. The characterization of nanofibers was conducted using Fourier Transform Infrared Spectroscopy (FT-IR), Thermogravimetric Analysis (TGA/DTA), Differential Scanning Calorimetry (DSC), Scanning Electron Microscopy (SEM), Energy Dispersive Spectroscopy (EDX), and Antimicrobial Activity analysis methods. Evaluation of SEM results revealed that the addition of plant extract increased the average fiber diameter of composite fibers. In the results of antimicrobial activity, it was observed that extracts and silver-incorporated nanofibers were effective against S. aureus and E. coli bacterial strains, as well as yeast C. albicans. The highest inhibition zones for bacteria were found to be 16 mm and 11 mm, while for yeast it was 17 mm.