Evaluation of intelligent packaging functions of black carrot extract-infused polyvinyl alcohol nanofibers

Abstract

In this study, we aimed to evaluate the characteristic changes in polyvinyl alcohol-based nanofibers after being stored with black sea salmon fillets. For this purpose, electrospun nanofibers were produced as control (PVA), black carrot extract-incorporated (PVAB), and extract+SnO₂ incorporated (PVASN), and their properties were compared. Morphological results showed the formation of regular ultrafine nanostructures, and differences between nanofiber samples were evaluated by measuring fiber diameters. Nanofiber sizes increased with the addition of black carrot and SnO₂. Elemental analysis was performed to obtain information about the concentration in the nanofibers. Different O and Sn concentrations indicated that important constituents of anthocyanins and SnO₂ were attached to the samples. The location of C, O, Sn atoms was determined by Energy Spectrum Analysis (EDS) color mapping, which confirmed the attachment of Sn in the PVASN sample. To elucidate the relationship between spoilage and the absorption of volatiles from smoked salmon fillets, nanofibers and fillets were kept together in a petri dish at room temperature. After being stored with salmon meat, the PVASN sample showed fewer entanglements without any defects. Upon exposure to volatiles, molecular structures changed, and water contact angle values decreased. X-Ray Diffraction (XRD) results indicated the state of the polymer matrix and SnO₂. Chemical bond interactions with released volatiles effected the peak parameters of nanofibers. 3D and 2D surface topographical images of PVASN were also compared before and after storage using a profilometer. This study's results showed that functionalized nanofibers with extract-SnO₂ could be applied as an intelligent food packaging layer, providing valuable data about the potential usage of electrohydrodynamic processing.