Enhancing the properties of Litsea cubeba essential oil/peach gum/polyethylene oxide nanofibers packaging by ultrasonication br

This study aimed to enhance the properties of Litsea cubeba essential oil fibers by sonicating the fiber-forming solutions (at 0, 30, 60, and 90 W for 20 min) that were formed using polyethylene oxide and peach gum (as a natural polymer used for the first time to produce the fibers). The sonication decreased the droplet size, the polydispersity index, and the shear viscosity. It also increased the zeta potential and the electrical conductivity. Similarly, sonication improved the properties of the fibers by decreasing the thickness, the tensile strength, the fiber diameter, and the oil release, also increasing the elongation at break, thermal stability, antimicrobial activity, and antioxidant activity. The nanofiber reduced the numbers of S. aureus and E. coli in chicken over the storage time while maintaining acceptable levels of pH, TVB-N, and TBARS. The results indicate the potential of enhancing fiber properties by ultrasonication for food packaging applications.

Automated summary

This study aimed to enhance the properties of Litsea cubeba essential oil fibers by sonicating the fiber-forming solutions. The results showed that sonication improved the properties of the fibers by decreasing the thickness, increasing the antimicrobial and antioxidant activity, and reducing the numbers of harmful bacteria in stored chicken.