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- Title
Citric acid cross-linked biopolymeric nanofibers containing Zataria multiflora extract, an environmentally friendly active food packaging system.
- Authors
Tayebi, Leila; Bayat, Fereshteh; Mahboubi, Arash; Kamalinejad, Mohammad; Haeri, Azadeh
- Abstract
The production of biodegradable food packaging has gained a great deal of attention due to the environmental concerns associated with the accumulation of plastic waste. In this study, chitosan (Cs)/gelatin (Gel) nanofibers (NFs) containing Zataria multiflora extract (ZME) were prepared through the electrospinning technique. Morphological characteristics of NFs were determined by scanning electron microscopy (SEM). NFs were cross-linked via a green process using citric acid and heat treatment. The effect of NF cross-linking on the structure, water stability, and mechanical behavior of the scaffolds was investigated. The antibacterial effectiveness of the prepared mats was studied by the colony counting method. In addition, the scaffolds were applied in the preservation of edible mushrooms. SEM analysis revealed smooth and bead-free Gel70-Cs30-ZME NFs with an average diameter of 188 nm. Cross-linked NFs possessed higher water contact angle (0° vs. 65.9°), swelling degree (45% vs. 1079%), and mechanical properties (tensile strength of 0.14 MPa vs. 0.45 MPa) than as-spun mats. Weight loss and water vapor permeability were reduced after cross-linking from 96 to 34% and from 6.7 to 5.2 g mm/kPa h m2, respectively. Cross-linked Gel70-Cs30-ZME NFs exhibited satisfactory antibacterial activity with about 3 and 2 Log CFU/mL reduction of Staphylococcus aureus and Escherichia coli populations, respectively. Electrospun mats delayed the deterioration of mushrooms in comparison with the commonly used polyethylene films. Therefore, cross-linked Gel70-Cs30-ZME scaffold with improved mechanical and functional properties has potential applications in fruit and vegetable packaging.
- Subjects
ACTIVE food packaging; CITRIC acid; BIODEGRADABLE plastics; NANOFIBERS; FOOD packaging; EDIBLE mushrooms; FRUIT packaging
- Publication
Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 5, p3458
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-024-02417-w