Role of carboxymethyl cellulose, cellulose nano fiber, and essential oils in semi- and full-hybridization of electrospun PVA-based films for food packaging application
摘要
Developing novel packaging materials contributes to a healthier lifestyle and a greener planet. In this study, the nanofibrous polyvinyl alcohol (PVA)-based films were synthesized by electrospinning to be employed in the food package application. The semi-hybridized and fully hybridized films were synthesized by incorporation of the carboxymethyl cellulose (CMC), pectin (PEC), cellulose nano fiber, black seed oil (BSO), and myrtle essential oil (MEO). The microstructure studies revealed that the average diameter size of fibers was decreased by semi- and full-hybridization, 98 and 137 nm, respectively. The semi-hybridization significantly influenced the hydroxyl group of the PVA, while full-hybridization affected other molecular groups such as alkyl and methylene groups. The crystallinity of PVA was reduced by semi-hybridization, while it was improved by full-hybridization. Semi- and full-hybridization enhanced the ultra-tensile strength of PVA film 4.24 and 8.78 MPa, respectively. The elongation and Young’s module were also improved. The elongation of semi- and full-hybridization films was 15.94% and 24.2%, and the Young's modulus was 43.2 and 78.7 GPa, respectively. The results also indicated that full-hybridization improved water vapor permeability (1.4 × 109 g/m h pa) more than the semi-hybridization process (1.9 × 109 g/m h pa). The antimicrobial properties of the PVA films were also enhanced by the incorporation of essential oils via the full-hybridization process due to the synergistic effect of BSO and MEO additives. The highest growth of Gram-positive and Gram-negative bacteria, demonstrating stronger inhibition, was observed by full-hybridization film. The findings of this research open new windows to the sustainable development of food package materials.