Al-Hammood Orooba, Oladzadabbasabadi Nazila, Mohammed Asmaa Hadi, Al-Musawi Mastafa H, PourvatanDoust Sepideh, Ghorbani Marjan
Department of Forensic Science, College of Science, Al-Nahrain University, Baghdad, Iraq.
Food Technology Division, School of Industrial Technology, University Sains Malaysia, 11800 Penang, Malaysia.
Int J Biol Macromol. 2025 May;307(Pt 3):141961. doi: 10.1016/j.ijbiomac.2025.141961. Epub 2025 Mar 10.
This study investigates developing and characterizing electrospun nanofibers composed of polyvinyl alcohol (PVA) and oxidized xanthan gum (OXG), with nisin as a bioactive agent, for innovative food packaging applications. Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) confirmed successful crosslinking between PVA and OXG, along with uniform nisin dispersion within the fibers. The inclusion of OXG increased moisture content (MC) and water solubility (WS) while reducing porosity and water vapor permeability (WVP), demonstrating its role as a crosslinker. Conversely, nisin reduced MC to 25.13 ± 0.93 %, WS to 43.45 ± 4.32 %, and increased porosity to 61.5 ± 4.25 % and WVP to 1.75 ± 0.08 × 10 g/h·m·Pa. Tensile strength significantly improved with higher nisin concentrations, rising from 10.8 ± 2.35 MPa to 20.31 ± 2.94 MPa, attributed to Schiff base crosslinking. Additionally, nisin-containing nanofibers exhibited enhanced antioxidant properties, increasing radical scavenging activity by 65 %. These findings highlight the potential of PVA/OXG/nisin-based nanofibers to address gaps in food packaging by offering robust mechanical strength, superior barrier properties, and bioactive functionality, paving the way for next-generation packaging solutions that extend shelf life and reduce environmental impact.
本研究旨在开发并表征由聚乙烯醇（PVA）和氧化黄原胶（OXG）组成、以乳酸链球菌素作为生物活性剂的电纺纳米纤维，用于创新型食品包装应用。傅里叶变换红外光谱（FTIR）和扫描电子显微镜（SEM）证实了PVA与OXG之间成功交联，以及乳酸链球菌素在纤维内的均匀分散。加入OXG提高了水分含量（MC）和水溶性（WS），同时降低了孔隙率和水蒸气透过率（WVP），证明了其作为交联剂的作用。相反，乳酸链球菌素将MC降低至25.13±0.93%，WS降低至43.45±4.32%，并将孔隙率提高至61.5±4.25%，WVP提高至1.75±0.08×10 g/h·m·Pa。随着乳酸链球菌素浓度的提高，拉伸强度显著提高，从10.8±2.35 MPa升至20.31±2.94 MPa，这归因于席夫碱交联。此外，含乳酸链球菌素的纳米纤维表现出增强的抗氧化性能，自由基清除活性提高了65%。这些发现凸显了基于PVA/OXG/乳酸链球菌素的纳米纤维在解决食品包装领域差距方面的潜力，它们具有强大的机械强度、优异的阻隔性能和生物活性功能，为延长保质期和减少环境影响的下一代包装解决方案铺平了道路。
