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

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.