Active packaging based on sodium caseinate-gelatin nanofiber mats encapsulated with Mentha spicata L. essential oil and MgO nanoparticles: Preparation, properties, and food application

Abstract

The aims of the current study were to encapsulate Mentha spicata L. essential oil (MEO; 0, 0.5, and 1%) and MgO (0 and 0.1 %) into sodium caseinate-gelatin (SC-GE) nanofiber mats via electrospinning and evaluate the effects of designated nanofibers on extending the shelf-life of fresh trout fillets during cold storage. The prepared nanofibers possessed force, tensile strength, elongation at break, water vapor permeability, and swelling index of 10.79–21.35 N, 2.43–4.40 MPa, 107.13–149.62 %, 6.55–15.42 × 10‾4 g mm/m² h Pa, and 12.38–38.22 %, respectively. The addition of MEO and MgO nanoparticles had significant effects on the color property of designated nanofibers (P < 0.05). Our findings indicated that trout samples packaged in SC-GE + MgO 0.1 % + MEO 0.5 % and SC-GE + MgO 0.1 % + MEO 1% had 2.88–4.28 and 2.98–4.80 log CFU/g microbial population lower than the control group at the end of the study (day 13), respectively. The total volatile base nitrogen, peroxide value, and thiobarbituric acid reactive substances of all treatments slowly increased during storage compared to the control (P < 0.05). According to the sensory scores of panelists, SC-GE + MgO 0.1 % + MEO 1% had the best sensory attributes compared to the other groups.