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<p>This study aimed to develop bilayer films based on sweet potato starch (4.0%, w/v) with zein electrospun fibers (30%, w/v) encapsulating thyme essential oil (TEO) (60%, v/w). It is hypothesized that the bilayer material exhibits enhanced physicochemical properties, improved thermal stability, reduced water vapor permeability, adequate mechanical strength, and controlled TEO release. This approach offers a sustainable food packaging alternative with bioactive potential in food preservation. The TEO was analyzed for its chemical composition, while the bilayer films and their components were assessed for morphology, FT-IR absorption profile, thermal properties, color, moisture content, solubility, water vapor permeability, thickness, mechanical properties, contact angle, biodegradability, loading capacity, encapsulation efficiency, TEO release, and antioxidant activity. <i>p</i>-cymene was identified as the major component (36.4%) in TEO. The bilayer films presented a well-integrated structure, with zein/TEO electrospun fibers showing uniform morphology, and FT-IR spectra confirmed efficient encapsulation. The films exhibited thermal stability, opacity with a slightly yellowish color, 0.194&#xa0;mm thickness, low solubility, efficient water vapor barrier, suitable mechanical properties, low water contact angle, and biodegradation potential. Zein/TEO electrospun fibers presented a loading capacity of 33.2% and an encapsulation efficiency of 91.0%. The films demonstrated antioxidant activity and a high release rate of TEO. The bilayer design, combining polymers with electrospinning technology, is a promising approach that enables the integration of enhanced structural and bioactive functions, while maintaining biodegradability and suitability for sustainable food packaging. Future studies are recommended to evaluate its performance under real food storage conditions and to investigate its long-term stability.</p> Graphical Abstract <p></p>

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Active Bilayer Material Formed by Starch Film and Thyme Essential Oil Encapsulated into Zein Electrospun Fibers

  • 期刊论文

  • 发表日期：

    2025年8月1日

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  • Jéssica Silveira Vitoria,
  • Laura Martins Fonseca,
  • Tatiane Jéssica Siebeneichler,
  • Débora Campos,
  • Fátima Poças,
  • Maria Manuela Estevez Pintado,
  • Elessandra da Rosa Zavareze,
  • Eliezer Avila Gandra

摘要

This study aimed to develop bilayer films based on sweet potato starch (4.0%, w/v) with zein electrospun fibers (30%, w/v) encapsulating thyme essential oil (TEO) (60%, v/w). It is hypothesized that the bilayer material exhibits enhanced physicochemical properties, improved thermal stability, reduced water vapor permeability, adequate mechanical strength, and controlled TEO release. This approach offers a sustainable food packaging alternative with bioactive potential in food preservation. The TEO was analyzed for its chemical composition, while the bilayer films and their components were assessed for morphology, FT-IR absorption profile, thermal properties, color, moisture content, solubility, water vapor permeability, thickness, mechanical properties, contact angle, biodegradability, loading capacity, encapsulation efficiency, TEO release, and antioxidant activity. p-cymene was identified as the major component (36.4%) in TEO. The bilayer films presented a well-integrated structure, with zein/TEO electrospun fibers showing uniform morphology, and FT-IR spectra confirmed efficient encapsulation. The films exhibited thermal stability, opacity with a slightly yellowish color, 0.194 mm thickness, low solubility, efficient water vapor barrier, suitable mechanical properties, low water contact angle, and biodegradation potential. Zein/TEO electrospun fibers presented a loading capacity of 33.2% and an encapsulation efficiency of 91.0%. The films demonstrated antioxidant activity and a high release rate of TEO. The bilayer design, combining polymers with electrospinning technology, is a promising approach that enables the integration of enhanced structural and bioactive functions, while maintaining biodegradability and suitability for sustainable food packaging. Future studies are recommended to evaluate its performance under real food storage conditions and to investigate its long-term stability.

Graphical Abstract