Fabrication of high stability active nanofibers encapsulated with pomegranate peel extract using chitosan/PEO for meat preservation

Pomegranate peel extract (PE) immobilized electrospun active nanofibers was fabricated using Chitosan/Poly (ethylene oxide) (CS/PEO). Various blending ratio of 4 % (w/v) CS/PEO as 00/100, 50/50, 60/40, 70/30 and 80/20 with PE was added and electrospun. The average diameter of nanofibers ranged between 227 and 406 nm. The beaded nanofibers were attained for the blends of 70/30/PE and 80/20/PE due to high content of CS which increased its viscosity. Addition of Pluronic F-127 (1 v%) notably reduced the beads in nanofibers which was confirmed by SEM. The nanofibers were characterized by FTIR and tensile strength, elongation at break, swelling rate and TGA/DSC were analyzed. The active nanofibers strongly preserved beef by reducing the population of E.coli O157:H7 up to 2.96 and 5.80 log CFU/g at 4 and 25 degrees C respectively. In conclusion, nanofibers showed brilliant physical, mechanical and thermal properties that exhibited excellent potential for food packaging applications.