Antimicrobial and antioxidative electrospun cellulose acetate-essential oils nanofibrous membranes for active food packaging to extend the shelf life of perishable fruits

Abstract

Food preservation is critical to meeting the growing demand for fresh foods. We construct novel active packaging using active chemicals to extend the shelf life of fresh fruit and vegetables. In our study, we harnessed electrospinning technology to manufacture cellulose acetate nanofibers (CANFs) using natural, highly volatile cinnamon bark oil (CNO) and clove bud oil (CBO). The CNO and CBO loaded electrospun fibers were characterized and applied as active packaging membrane to evaluate the impact on shelf life of fresh grapes and tomatoes. Scanning electron microscopy (SEM), fourier-transform infrared spectroscopy (FT-IR), and gas chromatography–mass spectrometry (GC–MS) analysis indicated a uniform volatile component distribution, average fiber diameters, regulated release kinetics, and substantial antioxidant, and antibacterial activities. The use of 50 % w/w CNO and CBO-loaded CANFs as an active food packaging membrane for a shelf-life study of fresh grapes and tomatoes at 4 °C confirmed the microbiological safety of consumption for 40 days compared to 15 days in control samples, with a lesser reduction in physiochemical properties despite sensory evaluation revealing a shelf-life extension until 30 days.

The efficacy and potential benefits of sustainable and effective packaging strategies are highlighted in this study, making it a promising alternative for preserving perishable tomatoes and grapes.