Curcumin-loaded electrospun nanofiber film based on polyvinyl alcohol and myofibrillar protein for active packaging of strawberry

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-10-03 DOI:10.1016/j.fpsl.2025.101637

Junchao Huang , Zhiyu Li , Zijia Zhan , Jingzhao Feng , Zhijie Zheng , Yijing Wu , Shoukai Lin , Qibiao Weng , Jianyi Wang , Jie Yang , Yuting Tian

{"title":"Curcumin-loaded electrospun nanofiber film based on polyvinyl alcohol and myofibrillar protein for active packaging of strawberry","authors":"Junchao Huang , Zhiyu Li , Zijia Zhan , Jingzhao Feng , Zhijie Zheng , Yijing Wu , Shoukai Lin , Qibiao Weng , Jianyi Wang , Jie Yang , Yuting Tian","doi":"10.1016/j.fpsl.2025.101637","DOIUrl":null,"url":null,"abstract":"<div><div>Functional packaging that combines physical durability with bioactivity is vital for long-term food quality maintenance. This study presents the first attempt to develop a functional nanofiber film by utilizing the self-assembly potential and hydrophobic amino acid content of myofibrillar protein (MP) to enhance the encapsulation and release behavior of curcumin (CUR) for food preservation applications. On this basis, a water-based electrospun nanofibrous film comprising polyvinyl alcohol (PVA), MP, and CUR was fabricated for use in active food packaging, where the effects of varying MP incorporation levels (0–40 %) on the structural characteristics, functional properties, CUR encapsulation efficiency and release behavior of PVA-based films were systematically investigated. The incorporation of 20 % MP (8PVA-2MP) significantly improved functional performances, increasing tensile strength from 4.4 MPa to 18.5 MPa and enhancing hydrophobicity, with the water contact angle rising from 57.4° to 71.0°. Moreover, 8PVA-2MP-CUR film (80 % PVA + 20 % MP with the CUR addition) exhibited the highest CUR encapsulation efficiency (79.73 ± 1.23 %) along with the strongest antioxidant and antibacterial activities. Notably, CUR release from the 8PVA-2MP-CUR film followed Fickian diffusion kinetics with a sustained release profile, which effectively prolonged the storage life of fresh strawberries, as evidenced by reduced weight loss, delayed visible spoilage, and better firmness retention in strawberries after 8 days. Furthermore, biodegradability tests confirmed that MP-containing films exhibited desirable environmental degradability. Overall, PVA coupled with suitable MP content was capable of self-assembling into a high-performance packaging film with excellent functional properties highlighting its potential as a sustainable and intelligent packaging material.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"52 ","pages":"Article 101637"},"PeriodicalIF":10.6000,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425002078","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Functional packaging that combines physical durability with bioactivity is vital for long-term food quality maintenance. This study presents the first attempt to develop a functional nanofiber film by utilizing the self-assembly potential and hydrophobic amino acid content of myofibrillar protein (MP) to enhance the encapsulation and release behavior of curcumin (CUR) for food preservation applications. On this basis, a water-based electrospun nanofibrous film comprising polyvinyl alcohol (PVA), MP, and CUR was fabricated for use in active food packaging, where the effects of varying MP incorporation levels (0–40 %) on the structural characteristics, functional properties, CUR encapsulation efficiency and release behavior of PVA-based films were systematically investigated. The incorporation of 20 % MP (8PVA-2MP) significantly improved functional performances, increasing tensile strength from 4.4 MPa to 18.5 MPa and enhancing hydrophobicity, with the water contact angle rising from 57.4° to 71.0°. Moreover, 8PVA-2MP-CUR film (80 % PVA + 20 % MP with the CUR addition) exhibited the highest CUR encapsulation efficiency (79.73 ± 1.23 %) along with the strongest antioxidant and antibacterial activities. Notably, CUR release from the 8PVA-2MP-CUR film followed Fickian diffusion kinetics with a sustained release profile, which effectively prolonged the storage life of fresh strawberries, as evidenced by reduced weight loss, delayed visible spoilage, and better firmness retention in strawberries after 8 days. Furthermore, biodegradability tests confirmed that MP-containing films exhibited desirable environmental degradability. Overall, PVA coupled with suitable MP content was capable of self-assembling into a high-performance packaging film with excellent functional properties highlighting its potential as a sustainable and intelligent packaging material.

查看原文本刊更多论文

基于聚乙烯醇和肌纤维蛋白的负载姜黄素静电纺纳米纤维薄膜在草莓活性包装中的应用

结合物理耐用性和生物活性的功能性包装对于食品质量的长期维持至关重要。本研究首次尝试利用肌纤维蛋白（myofibrar protein， MP）的自组装电位和疏水氨基酸含量来开发功能性纳米纤维膜，以增强姜黄素（curcumin， CUR）的包封和释放行为，用于食品保鲜。在此基础上，制备了一种由聚乙烯醇（PVA）、MP和CUR组成的水基电纺纳米纤维膜，用于活性食品包装，系统研究了不同MP掺入量（0-40 %）对PVA基膜的结构特性、功能特性、CUR包封效率和释放行为的影响。20 % MP （8PVA-2MP）的掺入显著改善了功能性能，拉伸强度从4.4 MPa提高到18.5 MPa，疏水性增强，水接触角从57.4°提高到71.0°。此外，8PVA-2MP-CUR膜（80 % PVA + 20 % MP，添加CUR）具有最高的CUR包封率（79.73±1.23 %）和最强的抗氧化和抗菌活性。值得注意的是，从8PVA-2MP-CUR薄膜中释放CUR符合菲克氏扩散动力学，具有缓释特征，有效延长了新鲜草莓的储存寿命，表现为减少了草莓的重量损失，延缓了明显的腐败，8天后草莓的硬度保持更好。此外，生物降解性测试证实，含有mp的膜具有良好的环境降解性。总的来说，PVA与合适的MP含量相结合，能够自组装成具有优异功能特性的高性能包装膜，突出了其作为可持续和智能包装材料的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.