Experimental study demonstrates antimicrobial activity of electrospun nanofiber packaging in a ham food model, highlighting its potential for active food preservation.
The aim of this study was to develop electrospun poly(vinyl alcohol) (PVA)‐based nanofibers incorporating chitosan‐stabilized Pickering emulsions encapsulating Mentha piperita L. essential oil as a novel approach that combines electrospinning with stabilized emulsions for active food packaging. The Pickering emulsions were characterized in terms of zeta potential, particle diameter, and physical stability, whereas mat‐forming solutions, prepared with different PVA:emulsion ratios, were evaluated for their rheological properties and electrospinnability. The mat with the highest PVA:emulsion ratio presented a fiber diameter of 320 nm, which varied with changes in emulsion concentration. The PVA:emulsion ratios also influenced the mechanical properties and water resistance of the mats. Controlled release was modeled in ethanol: water media with different polarities demonstrated a strong effect on essential oil release profile. Electrospun mats loaded with Mentha piperita L. essential oil showed significant antimicrobial activity against Staphylococcus aureus , both in vitro and in a ham‐based food model, as supported by ATR‐FTIR analysis. These findings highlight the potential of mats functionalized with chitosan‐stabilized Pickering emulsions as an innovative platform for antimicrobial food packaging applications.
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Lamarra et al. (2026) studied this question.
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