Electrospun films prepared by incorporating modified ZnO nanoparticles-stabilized Pickering emulsions into polyvinyl...

Meat items are prone to deterioration and microbial infection throughout transit and preservation, necessitating food packaging systems capable of preserving freshness and inhibiting microbial growth to ensure quality and safety. In this study, multifunctional nanofibrous films were fabricated via emulsion electrospinning by incorporating Pickering emulsions stabilized with lauric acid-modified ZnO nanoparticles into chitosan (CS) and polyvinyl alcohol (PVA) matrices. Systematic characterization was performed on the physicochemical characteristics of the prepared nanofibrous films. The results demonstrated that stable Pickering emulsions composed of modified ZnO nanoparticles and oregano essential oil (OEO) facilitated a smooth electrospinning process, yielding nanofibrous films with uniform and continuous morphology. The incorporation of emulsions conferred significant improvements in the thermal stability, antioxidant properties, and water resistance of the films. Additionally, the nanofibrous structures exhibited efficacious antibacterial activity, with inhibition efficiencies of 99.1% and 98.6% against Escherichia coli and Staphylococcus aureus, respectively. These outcomes suggest that the fabricated CS/PVA-based nanofibrous films are promising candidates for active food packaging.