Active electrospun nanofiber packaging maintains the preservation quality and antioxidant activity of blackberry

In this study, an electrospun nanofibrous material, based on polylactic acid (PLA) and polycaprolactone (PCL) and containing an oregano essential oil (OEO)/β-cyclodextrin (β-CD) inclusion complex, was developed for active packaging. The effects of nanocomposite packaging on the preservation quality and antioxidant activity of blackberries were investigated. The OEO@ β-CDs/PLA/PCL nanofiber packaging maintained the appearance of the blackberries and inhibited color deterioration with a* of 0.21 and total color difference of 2.03 on day 10. At the end of storage period, the decay rate was 27.8% and weight loss was 3.56% in OEO@ β-CDs/PLA/PCL, lower than those of other treatments. OEO@ β-CDs/PLA/PCL delayed the softening of the blackberries, which the firmness was 6.78 N on day 10. Moreover, other preservation quality losses were also mitigated by OEO@ β-CDs/PLA/PCL, with total soluble solid of 8.94, soluble protein of 14.03 g/kg and ascorbic acid of 0.195 g/kg on day 10. The nanofibrous film maintained the activity of antioxidant enzymes and inhibited oxidative damage in the microstructure with a low H2O2 content of 0.13 mol/kg. During the postharvest period, the OEO@ β-CDs/PLA/PCL nanofibrous material inhibited postharvest decay and deterioration, loss of nutritional quality and oxidative damage of the blackberries, thereby demonstrating the potential of nanocomposite materials for fruit storage.