Production of a smart multilayer packaging system based on cellulose acetate nanofibers containing carvone nanoliposomes and potato starch film containing red grape anthocyanins

This study aims to develop a novel double-layer smart packaging system utilizing cellulose acetate nanofibers activated with carvone-loaded nanoliposomes (CA/CARNLP NFs) and potato waste starch film containing red grape anthocyanin (ST/RGA). The optimal concentration of red grape anthocyanin in the starch film was determined to be 4 %, assessed through its response to pH, sensitivity to ammonia gas, water contact angle (45°), water vapor permeability, moisture content, and mechanical properties (ultimate tensile strength 18.06 MPa, elongation at break 6.82 %, Young’s modulus 264.71 MPa). Subsequently, CA/CARNLP NFs were electrospun onto the optimized starch film, and the average diameter of NFs was 276.54 ± 36.80 nm. FE-SEM confirmed the double-layer structure of the developed film. The DSC thermogram of the double-layer film showed two endothermic peaks at higher temperatures (101.9 and 327.4 °C) compared with the single-layer film, indicating improved thermal stability. However, the laminating of NFs onto starch film caused no significant change in the crystalline structure based on XRD analysis. The film demonstrated significant DPPH scavenging activity (37.55 %) and antibacterial activity (inhibition zones of 7 mm and 12 mm against E. coli and S. aureus , respectively). Furthermore, the developed double-layer film exhibited considerable performance in the detection of spoilage of fish fillet and shrimp and in controlling the changes of total microbial count, pH levels, and total volatile basic nitrogen in these seafoods during storage time. In conclusion, this smart packaging system presents a promising solution for enhancing food preservation and quality monitoring. • Carvone essential oil was encapsulated by nanoliposomes. • Activated cellulose acetate was successfully electrospun onto the starch film. • The cross-sectional morphology of the film showed a double-layered structure. • The double-layer film detected spoilage in shrimp and fish fillets. • The spoilage of shrimp and fish fillets was controlled by the double-layer film.