Antioxidant α‐tocopherol/γ‐cyclodextrin–inclusion complex encapsulated poly(lactic acid) electrospun nanofibrous web for food packaging

ABSTRACT α‐Tocopherol (α‐TC) and α‐TC/cyclodextrin (CD)–inclusion complex (IC) incorporated electrospun poly(lactic acid) (PLA) nanofibers (NF) were developed via electrospinning (PLA/α‐TC–NF and PLA/α‐TC/γ‐CD–IC–NF). The release of α‐TC into 95% ethanol (fatty food simulant) was much greater from PLA/α‐TC/γ‐CD–IC–NF than from PLA/α‐TC–NF because of the solubility increase in α‐TC; this was confirmed by a phase‐solubility diagram. 2,2‐Diphenyl‐1‐picrylhydrazyl radical‐scavenging assay shows that PLA/α‐TC–NF and PLA/α‐TC/γ‐CD–IC–NF had 97% antioxidant activities; this value was expected to be high enough to inhibit lipid oxidation. PLA/α‐TC–NF and PLA/α‐TC/γ‐CD–IC–NF were tested directly on beef with the thiobarbituric acid reactive substance (TBARS) method, and the nanofibers displayed a lower TBARS content than the unpackaged meat sample. Thus, active packaging significantly enhanced the oxidative stability of the meat samples at 4 °C. In conclusion, PLA/α‐TC/γ‐CD–IC–NF was shown to be promising as an active food‐packaging material for prolonging the shelf life of foods.