Nerolidol/hydroxypropyl-beta-cyclodextrin inclusion complex nanofibers: Active food packaging for effective strawberry preservation

作者：Yu Zhang, Fengrui Li, Hong‐Lei Yan, Yan Zhang, Shimiao Feng, Lei Deng, Lixia Zhao, Shuang Gao, Ying Fu, Fei Ye · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.102584 · 被引用次数：15 · 研究领域：Nanocomposite Films for Food Packaging、Electrospun Nanofibers in Biomedical Applications、biodegradable polymer synthesis and properties

The development of bio-based active food packaging is urgently needed to address food safety concerns. In this study, nerolidol/hydroxypropyl- β -cyclodextrin inclusion complex nanofibers (nerolidol/HP β CD-IC-NF) were prepared by electrospinning to improve the thermal stability and water solubility of natural antimicrobial nerolidol. Structural characterization (FTIR, XRD, 1 H NMR) confirmed successful nerolidol encapsulation within HP β CD cavities. The resulting bead-free nanofibers exhibited high surface area and porosity. Nerolidol/HP β CD-IC-NF demonstrated a 3.3-fold increase in free radical scavenging capacity compared to free nerolidol, along with potent antimicrobial activity (88.1 % and 76.0 % inhibition against E. coli and S. aureus , respectively). In strawberry preservation trials, nanofiber membranes reduced B. cinerea lesion diameters by 5.56-fold after 5 days compared to untreated controls, significantly extending shelf life. These findings highlight Nerolidol/HP β CD-IC-NF as a promising solution for preventing microbial contamination and improving food preservation efficacy in active packaging applications.