Analysis shows antibacterial effects of electrospun polylactic acid infused with betel leaf extract for food packaging applications, suggesting enhanced sustainability.
Growing concerns about food safety and environmental sustainability have prompted the creation of eco‐friendly food packaging. In this study, polylactic acid (PLA) based nano mat (PLM) and betel leaf ( Piper betle L ) infused PLA nano mat (BIPM) were developed by electrospinning. Antibacterial, antifungal, moisture management, force vs. elongation, SEM, FTIR, TGA and DSC characteristics were evaluated. SEM analysis reports that BIPM and PLM had the average fibre diameters of 20.5 ± 4.79 nm and 16.5 ± 4.33 nm, respectively, and porosity of 16.65% and 45.48%. BIPM exhibited strong antibacterial and antifungal activity, whereas PLM did not. Its surface can absorb moisture. With an initial degradation temperature of 251°C for BIPM and 242°C for PLM, the resulting nanomats were shown to have improved thermal stability. These findings highlight the potential of BIPM as an eco‐friendly and efficient option for food packaging applications.
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Limon et al. (2025) studied this question.
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