Electrospun Baijiu Prolamin based functional nanofiber: Potential in sustainable food preservation

This work created a functional nanofiber using electrospun technology, utilizing prolamin from Baijiu Jiuzao (PBJ), an underutilized byproduct of the liquor industry, to enhance food preservation. By systematically optimizing PBJ concentration (2.5–10 %, w/v) in electrospinning dope of PBJ-cinnamon essential oil (CEO)-polyethylene oxide (PEO) @ anthocyanins (ACN) composites, which demonstrated that the 10 % PBJ formulation achieves exceptional performance. Characterized by nanoscale structural precision, which was presented as the nanofiber diameter was lower than 500 nm. Enhanced hydrophobic interactions and denser molecular networks facilitated a 190 % increase in CEO encapsulation efficiency while enabling non-Fickian controlled release kinetics (Ritger-Peppas exponent n = 0.846, R 2 > 0.98). The optimized nanofibers exhibited robust antimicrobial efficacy with inhibition zones of 8.55 ± 0.44 mm ( Escherichia coli ) and 7.21 ± 0.59 mm ( S. aureus ), better moisture resistance (contact angle 94.2°), excellent DPPH and ABTS radical scavenging rates (87.05 % and 82.24 %), and pH-responsive chromatic shifts ( ΔE* > 30 within 24 h post-spoilage). Applied to litchi preservation, these nanofibers delayed pericarp browning by 72 h while maintaining flesh integrity and providing ACN-mediated visual spoilage alerts. This work develops PBJ-derived electrospun nanofibers for fruit preservation, which converts liquor waste into innovative food packaging engineering and improves the added value of PBJ. • Prolamin extracted from Baijiu Jiuzao (PBJ) can form nanofiber by electrospun. • Nanofibers with higher PBJ content could control cinnamon essential oil release. • Nanofibers with higher PBJ content delays litchi deterioration and extends shelf life.