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<p>To address food waste caused by microbial contamination and oxidation, this study aims to fabricate electrospun polyvinyl alcohol/polyvinylpyrrolidone (PVA/PVP) nanofiber membranes for food packaging. These membranes are loaded with Eucommia ulmoides polysaccharides (EUP) and tea polyphenols (TP), imparting antioxidant and antibacterial properties. (EUP-TP)/PVA/PVP nanofiber membranes were prepared via</p><p>electrospinning, and their microstructure, chemical composition, mechanical properties, water contact angle (WCA), antibacterial activity, and antioxidant activity were systematically characterized. Results revealed uniform fiber morphology and excellent component compatibility. The ETAP-4 film containing 12% EUP achieved optimal mechanical balance with a tensile strength of 119.67 ± 1.61 megapascals (MPa) and an elongation at break (EAB) of 23.22 ± 0.81%. All membranes exhibited inhibition rates exceeding 87.7% against <i>Escherichia coli (E. coli)</i> and <i>Staphylococcus aureus (S. aureus).</i> In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate of nanofiber membranes exceeded 80.0%. In continuation, we performed a comprehensive analysis of the total bacterial count, pH value, total volatile basic nitrogen (TVB-N), and sensory quality of shrimp during refrigerated storage at 4&#xa0;°C. Compared to polyethylene (PE) food wrap, the ETAP-4 membrane can extend the shelf life by 2&#xa0;days, suggesting its significant potential for application as an active packaging material for refrigerated aquatic products.</p> Graphic Abstract <p></p>

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Fabrication and Characterization of Antibacterial and Antioxidant (Eucommia Ulmoides Polysaccharide-Tea Polyphenols)/PVA/PVP Nanofiber Membranes for Active Food Packaging

  • 期刊论文

  • 发表日期：

    2026年4月3日

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  • Ying Wang,
  • Botian Zhu,
  • Xuyang Feng,
  • Hualin Zhang,
  • Mengmeng Zhao,
  • Yeheng Cao,
  • Haoyou Jiang,
  • Junru Wang

摘要

To address food waste caused by microbial contamination and oxidation, this study aims to fabricate electrospun polyvinyl alcohol/polyvinylpyrrolidone (PVA/PVP) nanofiber membranes for food packaging. These membranes are loaded with Eucommia ulmoides polysaccharides (EUP) and tea polyphenols (TP), imparting antioxidant and antibacterial properties. (EUP-TP)/PVA/PVP nanofiber membranes were prepared via

electrospinning, and their microstructure, chemical composition, mechanical properties, water contact angle (WCA), antibacterial activity, and antioxidant activity were systematically characterized. Results revealed uniform fiber morphology and excellent component compatibility. The ETAP-4 film containing 12% EUP achieved optimal mechanical balance with a tensile strength of 119.67 ± 1.61 megapascals (MPa) and an elongation at break (EAB) of 23.22 ± 0.81%. All membranes exhibited inhibition rates exceeding 87.7% against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate of nanofiber membranes exceeded 80.0%. In continuation, we performed a comprehensive analysis of the total bacterial count, pH value, total volatile basic nitrogen (TVB-N), and sensory quality of shrimp during refrigerated storage at 4 °C. Compared to polyethylene (PE) food wrap, the ETAP-4 membrane can extend the shelf life by 2 days, suggesting its significant potential for application as an active packaging material for refrigerated aquatic products.

Graphic Abstract