Fabrication and application of UV-stimulated sustained-release composite fibrous membrane by electrospinning technology

As an emerging technology, electrospinning can effectively encapsulate active compounds for active packaging. Notably, stimulating the release of active ingredients by photostimulation is conducive to improving their bioavailability during food packaging and accurately playing the role of preservation. This study prepared an oregano essential oil emulsion using gelatin-gum arabic as a compound emulsifier with zinc oxide nanoparticles (ZnO NPs). The emulsion stability test identified 20% and 25% (w/v) gelatin-gum arabic solutions as optimal for electrospinning. On this basis, gelatin served as the film-forming substrate, incorporating the emulsion to produce composite fibrous membranes via electrospinning. The membranes were then exposed to ultraviolet C (UVC) radiation for 0 h and 4 h. Results revealed that UV irradiation activated ZnO NPs, generating reactive oxygen species that disrupted the emulsion interface and fiber structure, facilitating essential oil release. Additionally, UV treatment enhanced the membrane's antioxidant capacity, with DPPH radical scavenging showing sustained release over 4 d. Applied to chilled chicken breast packaging, the UV-stimulated membrane significantly reduced microbial counts by day 6 at 4°C, demonstrating the potential for chilled meat preservation. These findings offer insights for developing UV-stimulated active packaging systems.