Preparation and Characterization of Electrospinning Gelatin Nanofiber Membranes Containing Carvacrol Nanoparticles

Abstract The purpose of this study was to analyse the potential prospect of electrospinning gelatin nanofiber membranes containing carvacrol nanoparticles (G−Car−NPs−NF) as packaging material in food field. Sustained‐release antioxidant and antibacterial nanofiber membranes were prepared by incorporating the carvacrol nanoparticles (Car−NPs). Carvacrol (Car) was used to form nanoparticles with zein and sodium caseinate, and then electrospinning with gelatin‐based solution to form nanofiber membranes. The biological activities of composite nanofiber membranes were exhibited. The antioxidant capacity was characterized by the scavenging rate of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical. With the increase of the concentration of Car, the antioxidant capacity of G−Car−NPs−NF was gradually improved. In addition, G−Car−NPs−NF exhibited inhibitory effect on Escherichia coli (E. coli) , Staphylococcus aureus (S. aureus) and Candida albicans (C. albicans) and the inhibitory effect was positively correlated with the concentration. Moreover, the nanofiber membranes showed the slow‐release rate in vitro release and kept the appropriate concentration. These results were directly showed that G−Car−NPs−NF could be used as an effective packaging material for Car in food industry.