Abstract
In this study, electrospun poly(vinyl alcohol) (PVA) microfibre mats incorporated with clove oil (CO) with high water‐stability and water absorption ability were prepared through a heat‐induced in situ cross‐linkage with citric acid (CA). The effects of CA content on the electrospinning solution properties and physical properties of the crosslinked microfibre mats were investigated. The Fourier transform infrared spectroscopy showed that the esterification could occur between hydroxyl groups on the PVA and carboxyl groups on citric acid. The established strong interactions of citric acid and PVA after crosslinking improved the thermal stability, mechanical properties, contact angle, and water stability. The bacterial growth kinetics and the disk diffusion assay proved that the PVA/CA/CO microfibre mats had an obvious inhibitory effect on E. coli and S. aureus. The results showed the PVA/CA/CO microfibre mats would be a promising package material for food products.
Published Version
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