FreshPack: Harnessing hydrophobic fibers loaded with oregano essential oil and carvacrol for easy and effective food preservation

Polycaprolactone (PCL) fibers were successfully fabricated via electrospinning for the encapsulation of oregano essential oil (OEO) and its principal bioactive component, carvacrol (CV), demonstrating their potential as active food packaging materials. FT-IR analysis confirmed the encapsulation of OEO and CV within the PCL matrix. SEM micrographs revealed smooth, continuous fibers with a predominantly homogeneous geometry and an average diameter of approximately 1 μm, fitting a Weibull distribution. Encapsulation efficiencies exceeded 78%, with minimal loss of bioactivity after three months, indicating long-term stability. Differential scanning calorimetry (DSC) indicated that the bioactives were dispersed as molecular solutions, reducing PCL crystallinity and enhancing thermal protection. Antimicrobial assays against Escherichia coli demonstrated significant inhibition, achieving up to a 99% reduction in growth, while antioxidant assays exhibited 75% DPPH radical scavenging activity. Mechanical characterization confirmed the fibers' flexibility and hydrophobic nature, which are essential for food preservation applications. Toxicity evaluations demonstrated biocompatibility, with PCL-OEO enhancing fibroblast proliferation, suggesting potential applications beyond food packaging. Preliminary fruit storage studies using blueberries and cherry tomatoes confirmed reduced microbial growth and extended freshness, positioning these fibers as promising candidates for sustainable, multifunctional food packaging solutions.