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Citric acid-crosslinked secalin/polyvinyl alcohol films containing lavender essential oil-loaded nanophytosomes and their effectiveness in maintaining trout fillet quality
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DOI：10.1016/j.fufo.2026.101151.png)
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Abstract
En 中文
This study describes the development of biodegradable active packaging films based on polyvinyl alcohol (PVA), secalin (SCL), and citric acid (CA) as a cross-linker, enriched with nanophytosomes (NPs) encapsulating lavender essential oil (LEO). The encapsulation of LEO was employed to provide a controlled release of its bioactive compounds to enhance the preservation of trout fillets. Active films were prepared by incorporating 5, 10 and 15% (w/w) of LEO-loaded NPs into the SCL/PVA/CA matrix. The synthesized LEO-loaded NPs demonstrated an average particle size of 137.15 ± 8.41 nm and a zeta potential of -39.77 ± 1.20 mV. Field emission-scanning electron microscopy images of the film containing 15% LEO-loaded NPs showed a smooth surface without visible cracks or notable aggregated particles, indicating good compatibility between the NPs and the film components. Attenuated total reflectance Fourier transform infrared spectra confirmed the formation of hydrogen bonding and electrostatic interactions within the composite structure. The incorporation of 15% LEO-loaded NPs significantly improved the tensile strength (17.99 ± 1.12 MPa), antioxidant activity (68.37 ± 1.10%), and antibacterial efficiency against test pathogens, while reducing water vapor permeability to 1.23 ± 0.04 × 10-11 g.m/(Pa.s.m2). Trout fillets packaged with the optimal active film (15% NPs) exhibited an extended shelf life from 4 to 8 days compared to standard PE packaging by effectively retarding increases in pH, total volatile basic nitrogen (TVB-N), and total viable count (TVC). Overall, SCL/PVA/CA films enriched with LEO-loaded NPs represent a promising bio-based active packaging material for perishable muscle foods.
Keywords:
Lavender essential oil
Nanophytosomes
Biodegradable active packaging
Food preservation
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