Novel photodynamic antimicrobial nanofiber films loaded with erythrosine B for the preservation of chilled horsemeat

The adoption of innovative active food packaging has become increasingly crucial for suppressing microbial proliferation and prolonging the shelf life of food items. In this research, we detail the development of novel photodynamic antimicrobial nanofiber films via the electrospinning method, employing polyvinyl alcohol (PVA) as the base material and erythrosine B (EB) as the photosensitizing agent. We examined the chemical composition, photophysical characteristics, and antibacterial properties of these films. FTIR spectroscopy validated the integration of EB within the nanofiber structures. Furthermore, EB enhanced the films' resistance to water, lowered water vapor permeability, and displayed moderate mechanical strength. The nanofiber films exhibited a remarkable capability for generating reactive oxygen species and showed significant antibacterial effectiveness against E. coli , S. aureus , P. putida , and P. aeruginosa , maintaining an overall migration limit of EB within the acceptable threshold of 10 mg/dm 2 . We utilized PVA/EB-G films along with tray packaging to preserve chilled horsemeat, assessing physicochemical alterations and microbial populations. The storage life of chilled horsemeat was prolonged by 6 days in comparison to controls that did not include PVA/EB-G films. The results of this investigation propose a novel strategy for harnessing photodynamic mechanisms in the preservation of chilled meat.