Rapid production of zein/polyethylene oxide film containing dihydroquercetin by green solution blow spinning for yellowfin tuna preservation

Despite numerous commercial and governmental initiatives, food spoilage and plastic packaging contamination persistently affect human health and the global economy significantly. In this study, a novel zein/polyethylene oxide/dihydroquercetin nanofiber film was developed using a green solution blow spinning (SBS) technique and applied to the preservation of yellowfin tuna. The resulting nanofibrous film demonstrated excellent antimicrobial activity, along with strong antioxidant and UV-blocking properties. Additionally, it exhibited biodegradability, aligning with the growing demand for environmentally sustainable packaging solutions. Moreover, zein and dihydroquercetin improved the thermal stability of the film, presumably via hydrogen bonds and various interactions. FTIR and XRD analyses validated the presence of hydrogen bonds and showed great compatibility among the components. TGA showed that the maximum thermal degradation temperature (T max , ranging from 333.2 to 342.6 ℃) was elevated for ZPD films in comparison to ZP film. Additionally, SEM and XRD assessments further illustrated the film's structural integrity and enhanced thermal stability. The effectiveness of the film in extending the shelf life of tuna was evaluated by monitoring key quality indicators, including total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count (TVC). The results showed that the nanofibrous film treatment decreased the levels of TVB-N, TBARS, and TVC, significantly slowing the deterioration of fish freshness and maintaining its quality for up to 8 days when stored at 4 ℃. The study offers a viable approach for improving food safety, prolonging shelf life, and reducing the environmental effects of traditional plastic packaging.