Biodegradable active food packaging structures based on hybrid cross-linked electrospun polyvinyl alcohol fibers containing essential oils and their application in the preservation of chicken breast fillets

Abstract Active food packaging materials produced through electrospinning of polyvinyl alcohol (PVOH) containing essential oils (EOs) from two broadly used spices (Laurus nobilis –LEO- and Rosmarinus officinalis -REO-) were developed applied to chicken breast fillets with the aim prolonging their shelf-life. Citric acid (CA) was successfully incorporated as a natural cross-linker electrospun structures heat-treated promote both crosslinking crystallization PVOH matrix. Initially, morphology, water solubility, physicochemical thermal properties evaluated. Then, antioxidant antibacterial efficiency PVOH-EOs hybrid evaluated when directly onto an inoculated side fillets. These annealed active EO CA exhibited improved resistant stability respect non-crosslinked counterparts. Although part EOs content degraded after annealing process, remaining amount in samples inhibited lipid oxidation process up 68 % displayed enhanced antimicrobial effectiveness fillets, having beneficial effect on pH color parameters during storage.