Fabrication of electrospun nanofibers with moisture‐triggered carvacrol release in fresh produce packaging

Abstract In this study, by incorporating polyethylene glycol (PEG) into the polylactic acid (PLA) nanofibers, a moisture‐controlled system was developed in the release of carvacrol to the food package headspaces. With the use of electrospinning technology, an optimized solution (80:20 [PLA:PEG] polymer mixture incorporated with a carvacrol content of 20% [w/w polymer]) generated nanofibers with excellent encapsulation efficiency, loading capacity, and controlled release of carvacrol at different humidity levels. Carvacrol was prevented from release when the fibers were kept in dry states. When placed in food packaging with high humidity levels, the nanofibers manifested high and continuous release of carvacrol into the headspace. The shelf life of strawberries determined by visual inspection was extended for 2 extra days when packaged with the optimized nanofibers and had a significantly lower yeasts and mold counts (4.28 ± 0.34 log CFU/g) compared to strawberries packaged without nanofibers (5.22 ± 0.47 log CFU/g) 3 days after applying the nanofibers ( p < 0.05). Practical Application The nanofibers with PEG content as developed in this study represent a step forward in practical application of the electrospinning technology to enhance food quality in food preservation.