Estudio sobre las propiedades fisicoquímicas y la actividad antibacteriana controlada por la luz de películas de...

Packaging systems that preserve the freshness of food products during short-distance transportation and storage are crucial for maintaining product quality. In this study, nanofibrous films were developed by encapsulating curcumin (Cur) within a mixed solution of polyethylene oxide (PEO) and Zein, combined with ethyl cellulose (EC). The nanofibers were fabricated using a side-by-side electrospinning method, where parallel needles were employed to generate a double-rooted, parallel structure with closely aligned fibers, as observed under microscopy. The nanofiber films were characterized and evaluated for mechanical properties, thermal stability, water resistance, antioxidant capacity, controlled release of active substances, bacteriostatic efficacy, and their application to meat products. The results indicated that the juxtaposed nanofiber films exhibited optimal morphology and functionality, with the most cost-effective performance achieved when the solution containing PEO and Zein (with embedded Cur) was pumped at 1.0 mL/h, while the EC solution was pumped at 0.6 mL/h. To assess the bacteriostatic performance, controlled experiments were conducted using a colony counting method to test the film's effectiveness against Escherichia coli and Staphylococcus aureus under both illuminated and dark conditions. The findings revealed that the nanofiber films demonstrated a significantly stronger bacteriostatic effect under light exposure, confirming their potential for enhancing food safety during transportation and storage.