Active Packaging Nanofiber Films Based on Polyvinyl Alcohol-Pullulan With Probiotics to Improve the Shelf-Life of Chicken Fillets
JOURNAL OF FOOD SCIENCE, cilt.90, sa.8, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 90 Sayı: 8
- Basım Tarihi: 2025
- Doi Numarası: 10.1111/1750-3841.70463
- Dergi Adı: JOURNAL OF FOOD SCIENCE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Environment Index, INSPEC, DIALNET
- İstanbul Üniversitesi-Cerrahpaşa Adresli: Hayır
Özet
The increasing demand for safe and longer-lasting food products has attracted attention in the development of active and sustainable food packaging materials. In this study, polyvinyl alcohol (PVA) and pullulan (PULL) based electrospun nanofibers were used as nanocarriers for three probiotic strains- Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus- to develop an active food packaging material. Successful encapsulation of the probiotics into the PVA/PULL nanofiber structure was confirmed by scanning electron microscope, fourier transform infrared spectroscopy, and thermogravimetric analysis. The moisture content (MC) and thickness of the films were significantly increased with the incorporation of probiotics. However, no color change was observed with the incorporation of probiotics into the nanofibers. Lactobacillus plantarum and Lactobacillus rhamnosus incorporated nanofibers exhibited over 90% viability, which was considerably higher compared to the nanofibers of Lactobacillus acidophilus (p < 0.05). The mechanical properties of the probiotic-loaded films ranged from 5.24 +/- 0.73 to 11.08 +/- 2.31 MPa in tensile strength (TS), 38.2 +/- 9.1 to 82.2 +/- 8.9% in elongation at break (EAB), and 0.016-0.018 g