Multifunctional electrospun nanofiber films toward efficient deodorization and preservation of crayfish meat (Procambarus clarkii) via a triple-synergistic strategy

Although aquatic products are nutritious, they are highly perishable and tend to develop undesirable odors. Traditional methods of preservation and deodorization often suffer from limitations including inadequate efficacy and safety issues. Here, we propose a triple-synergistic strategy that integrates host-guest complexation by β-cyclodextrin, physical adsorption enabled by a highly porous nanofiber film, and the bioactivity of grape seed extract. The multifunctional nanofiber film, composed of polyvinyl alcohol, β-cyclodextrin, and grape seed extract, was prepared via electrospinning. At a 10 % grape seed extract loading level, the triple-synergistic strategy endowed the film with the remarkable adsorption rate (74.08 %), along with excellent antibacterial and antioxidant performance. This multi-mechanism action effectively extended the shelf life of crayfish meat ( Procambarus clarkii ) and minimized the production of undesirable odors during storage. Ultimately, the underlying mechanism of these excellent performances was expected to inspire the design of other aquatic products packaging films.