Antifungal electrospinning nanofiber film incorporated with Zanthoxylum bungeanum essential oil for strawberry and sweet cherry preservation

• DOI: 10.1016/j.lwt.2022.113992
• Publication Date: 2022-09-19T12:56:06Z
• Authors: Huan Zhang; Chen Zhang; Xiao Wang; Yu Huang; Meng Xiao; Yichen Hu; Jinmin Zhang
• Keywords: Electrospinning; Polyvinyl Alcohol

Given that the high incidences of fruit mildew especially for strawberry and cherry during storage, green, edible, antifungal package materials was greatly required to improve shelf-life. Herein, an active film encapsulating Zanthoxylum bungeanum essential oil (ZBEO, 10%) into polyvinyl alcohol/β-Cyclodextrin (PVA/β-CD, 6:1) nanofibers fabricated via electrospinning technology, based on specific process optimization. ZBEO/Film composing (∼185 nm average diameter) exhibited adequate mechanical properties, in which tensile strength (TS), Young's modulus (YM), elongation at break (EAB) were 10.69 ± 1.97 MPa, 58.27 5.58%, 268.64 64.28 respectively, higher water vapor permeability (34.9464 g mm/kPa∙m2∙d), high-water contact angle value 104.7°. The significant activities ZBEO/Films against Penicillium, Aspergillus flavus or Botrytis cinerea have been presented by vitro. Finally, after spreading ZBEO/Films, both strawberries cherries could keep fresh 10 days compared severe other counterparts. Most importantly, these fruits treated with had highest sensory scores. All finding suggested developed nanofiber would be a promising packaging material anti-fungal fresh-keeping advantages.