Enhancing shelf life of trout fillets with rosemary and lavender essential oils coated electrospun nanofibers

Active packaging is an innovative technique for extending the shelf life of food products while ensuring their safety, quality, and integrity. The purpose of this research was to create PVA/PVP fibers containing lavender and rosemary EOs using the electrospinning technique and to investigate their morphology, thermal properties, and antimicrobial activity. The antimicrobial, chemical, and sensory properties of trout fillets coated with these nanofibers were also analyzed during refrigerated storage. Electrospun nanofibers incorporating EOs effectively inhibited pathogens like <i>Bacillus cereus</i> and <i>Staphylococcus aureus</i>. Bead formation occurred, especially with rosemary EO. Thermogravimetric analysis showed EOs improved thermal stability and reduced weight loss. In trout fillets, EO-treated samples exhibited significantly reduced microbial growth and lower total volatile nitrogen levels. Sensory evaluation also confirmed enhanced fillet quality. The study demonstrates that incorporating EOs into polymer nanofibers successfully improves food preservation by reducing microbial load and enhancing the physicochemical and sensory properties of the product.