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Development of poly(lactic acid)/polyvinyl alcohol-based temperature-responsive shell-core nanofibers: Controlled
Shuqiong Xia1, Mengjie Bian2, Hengyi Li2
1College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; State Key Laboratory of Tree Genetics and Breeding, Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry and Grassland, Nanjing Forestry University, Nanjing 210037, Jiangsu, China.
This study developed a smart nanofiber material for food preservation. The temperature-responsive material, PPPL, controls the release of lemon essential oil to inhibit bacterial growth and extend shelf life.
Area of Science:
- Materials Science
- Food Science
- Biotechnology
Background:
- Growing demand for sustainable food preservation methods.
- Need for novel smart materials in food packaging.
- Limitations of conventional preservation techniques.
Purpose of the Study:
- To develop a temperature-responsive smart nanofiber material for food preservation.
- To incorporate lemon essential oil as a natural preservative.
- To investigate the material's properties and efficacy in extending food shelf life.
Main Methods:
- Fabrication of a core-shell structured nanofiber (polyvinyl alcohol/poly(N-isopropylacrylamide)/polylactic acid/lemon essential oil - PPPL) using electrospinning.
- Characterization of the material's structure, temperature responsiveness, and mechanical properties.
- Evaluation of lemon essential oil release kinetics, antibacterial activity, and biodegradability.
- Raspberry preservation experiment to assess postharvest quality maintenance.
Main Results:
- Confirmed shell-core structure and temperature-responsive behavior (water contact angle change from 56° to 91°).
- Demonstrated enhanced tensile strength (4.31 MPa) and water vapor barrier properties due to core-shell interactions.
- Showcased controlled release of lemon essential oil, achieving 42% radical scavenging within 24h.
- Exhibited effective inhibition of Staphylococcus aureus and Escherichia coli, with temperature-dependent release control.
- Confirmed environmental and biological safety through natural degradation and non-toxicity tests.
- Raspberry preservation experiment showed slowed postharvest deterioration under fluctuating temperatures.
Conclusions:
- The developed coaxial nanofiber material offers sustained release of antibacterial agents triggered by temperature variations.
- This smart food packaging solution provides long-term preservation for food storage.
- Electrospinning technology is a viable method for producing advanced smart food packaging materials.
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