Innovation in sustainable packaging for red meat: Electrospun polycaprolactone nanofibers with purslane (Portulaca oleracea L.) extract and oil

Electrospun polycaprolactone (PCL) nanofibers containing Portulaca oleracea L. extract and oil were developed as innovative biodegradable active packaging for red meat preservation. Phytochemical analysis confirmed high levels of bioactives, including quercetin (8.2 g/100 g), kaempferol (6.3 g/100 g), and linoleic acid (40.0 g/100 g), which contribute to strong antioxidant and antimicrobial effects. Purslane oil showed superior DPPH radical scavenging activity (38.37 %) compared to the extract (24.66 %), with total phenolic content ranging from 0.13 to 0.29 mg GAE/100 g. Minimum inhibitory concentrations were 0.625 mg/mL for E. coli and 1.25 mg/mL for S. aureus . Morphological (FESEM, TEM) and structural (FTIR, TGA/DSC) analyses confirmed uniform fiber formation and thermal stability. Oil-based fibers exhibited greater weight loss (150–350 °C) and up to 73.92 % biodegradation. Cell viability exceeded 80 % in the MTT assay. Meat samples wrapped with these nanofibers showed delayed lipid oxidation (TBA: 0.059 meq/kg) and reduced microbial growth (CFU: <10 6 ), alongside better pH retention. Sensory scores for oil-based fibers averaged 4.8/5 in aroma and acceptability. This study uniquely combines extract and oil in electrospun PCL nanofibers for dual antioxidant and antimicrobial functions. Results demonstrate that Purslane-loaded nanofibers provide a safe, sustainable, and effective method to extend red meat shelf life while maintaining quality. • PCL nanofibers with purslane extract and oil showed strong antioxidant and antibacterial activity. • Oil-loaded nanofibers showed lower swelling and better mechanical stability. • Purslane nanofibers showed >80 % cell viability, confirming biocompatibility. • Purslane oil nanofiber packaging lowered oxidation and improved sensory quality in meat.