Eco-Friendly and Smart Electrospun Food Packaging Films Based on Polyvinyl Alcohol and Extract: Physicochemical, Mechanical, Antibacterial, and Antioxidant Properties.

With the increasing concern over environmental pollution caused by synthetic packaging, there is a growing demand for sustainable, biodegradable, and functional materials in the food industry. In this study, the antioxidant, antimicrobial, physicochemical, and mechanical properties of electrospun edible films based on extract and polyvinyl alcohol were investigated. The films demonstrated a clear colorimetric response to pH changes, shifting from red in acidic to yellow in alkaline conditions, making them suitable for food packaging and freshness monitoring. The film containing 30% sumac extract (P-SE 30%) exhibited strong antimicrobial activity against (17.01 mm) and (18.02 mm), along with acceptable antioxidant activity (46.32%). The film with 10% extract showed the best mechanical strength (0.034 MPa). Moreover, moisture content (4.3%) and water vapor permeability (9.49 g mm/m Pa) were significantly reduced. Also, the physicochemical properties (SEM, FT-IR, X-ray, thickness, Opacity, and mechanical) of electrospun films were improved compared to the control sample. In general, this study demonstrates the potential of electrospun films reinforced with extract as a smart food packaging solution for enhancing food safety.