Electrospun-modified xanthan gum nanofibers enhanced with nisin for food packaging applications

This study investigates developing and characterizing electrospun nanofibers composed of polyvinyl alcohol (PVA) and oxidized xanthan gum (OXG), with nisin as a bioactive agent, for innovative food packaging applications. Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) confirmed successful crosslinking between PVA and OXG, along with uniform nisin dispersion within the fibers. The inclusion of OXG increased moisture content (MC) and water solubility (WS) while reducing porosity and water vapor permeability (WVP), demonstrating its role as a crosslinker. Conversely, nisin reduced MC to 25.13 ± 0.93 %, WS to 43.45 ± 4.32 %, and increased porosity to 61.5 ± 4.25 % and WVP to 1.75 ± 0.08 × 103 g/h·m2·Pa. Tensile strength significantly improved with higher nisin concentrations, rising from 10.8 ± 2.35 MPa to 20.31 ± 2.94 MPa, attributed to Schiff base crosslinking. Additionally, nisin-containing nanofibers exhibited enhanced antioxidant properties, increasing radical scavenging activity by 65 %. These findings highlight the potential of PVA/OXG/nisin-based nanofibers to address gaps in food packaging by offering robust mechanical strength, superior barrier properties, and bioactive functionality, paving the way for next-generation packaging solutions that extend shelf life and reduce environmental impact.