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Abstract <p>Sustainable active packaging systems that can provide antimicrobial agents are essential for the food packaging industry. In this research, oregano essential oil (OEO) was encapsulated in polyvinyl alcohol (PVA) to create an emulsion, with citric acid (CA) added to enhance the water dissolubility of PVA. The physical properties of the emulsion were measured. Nanofiber films were produced via electrospinning, and the microstructure, swelling ratio, thermal stability, and antibacterial properties of the cross-linked films were characterized. The findings revealed that FTIR confirmed the presence of cross-linking reactions. Compared with the uncross linked nanofiber film, the water contact angle of the nanofiber film crosslinked with 20% CA increased from 27.8 to 91.31°. After introducing CA, the diameter of nanofibers increased from 76.2 ± 32.4&#xa0;nm to 158 ± 67.5&#xa0;nm. In addition, it also has good slow-release performance and certain antioxidant activity. Most importantly, antibacterial experiments show that the nanofiber film loaded with OEO can effectively inhibit the growth of E. coli and <i>S. aureus</i>. The conclusions of this experiment have certain theoretical and practical values, and lay a solid foundation for exploring the improvement of emulsion electrospinning performance and its wide applications.</p> Graphical abstract <p></p>

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Citric acid in-situ cross-linked emulsion electrospinning nanofibers based on polyvinyl alcohol and oregano essential oil for food active packaging

  • 期刊论文

  • 发表日期：

    2025年8月25日

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  • Rui Ren,
  • Hui Li,
  • Mengjiao Li,
  • Zhennan Gao,
  • Simin Li,
  • Hao Wang,
  • Qian Liu

摘要

Abstract

Sustainable active packaging systems that can provide antimicrobial agents are essential for the food packaging industry. In this research, oregano essential oil (OEO) was encapsulated in polyvinyl alcohol (PVA) to create an emulsion, with citric acid (CA) added to enhance the water dissolubility of PVA. The physical properties of the emulsion were measured. Nanofiber films were produced via electrospinning, and the microstructure, swelling ratio, thermal stability, and antibacterial properties of the cross-linked films were characterized. The findings revealed that FTIR confirmed the presence of cross-linking reactions. Compared with the uncross linked nanofiber film, the water contact angle of the nanofiber film crosslinked with 20% CA increased from 27.8 to 91.31°. After introducing CA, the diameter of nanofibers increased from 76.2 ± 32.4 nm to 158 ± 67.5 nm. In addition, it also has good slow-release performance and certain antioxidant activity. Most importantly, antibacterial experiments show that the nanofiber film loaded with OEO can effectively inhibit the growth of E. coli and S. aureus. The conclusions of this experiment have certain theoretical and practical values, and lay a solid foundation for exploring the improvement of emulsion electrospinning performance and its wide applications.

Graphical abstract