ノズルレスエレクトロスピニングされたオイゲノール負荷ゼラチンナノファイバー：魚の保存と品質向上への影響

This study evaluates the feasibility of producing nozzle-less eugenol-infused gelatin nanofibers as active coatings to improve fish quality and shelf life during cold storage. Nanofibers were fabricated using nozzle-less electrospinning with gelatin concentrations of 10-20% and gelatin:eugenol ratios of 100:0 to 50:50. The optimal formulation-20% gelatin with a 50:50 ratio-achieved >99.98% encapsulation efficiency and the smallest average fiber diameter (91.11 ± 18.53 nm). FTIR confirmed strong hydrogen bonding between gelatin and eugenol, while TGA indicated improved thermal stability. Higher eugenol loading enhanced antioxidant activity, limiting lipid oxidation to <0.15 mg MDA/kg compared with >1 mg MDA/kg in controls after 3 days. Microbial counts in coated fish at day 7 (2.80 log CFU/g) remained lower than uncoated samples at day 3 (3.88 log CFU/g). The coating also preserved texture and color throughout storage. Overall, these findings highlight the potential of bioactive nanofiber coatings for food preservation and waste reduction.