PLA/gelatin/ethyl cellulose nanofiber: performance optimization and strawberry preservation

BACKGROUND As the demand for eco-friendly food packaging rises, biodegradable electrospun fiber membranes have attracted wide attention. However, existing single-component membranes face limitations such as insufficient mechanical properties, unstable functional release, and weak antioxidant/antibacterial activity. This work innovatively created a polylactic acid (PLA)/gelatin/ethyl cellulose ternary electrospun fiber membrane (PEG) by encasing low-cost citric acid (CA) and vitamin E/hydroxypropyl-β-cyclodextrin (VE/HP-β-CD) complexes to enhance functionality and stability. RESULTS Scanning electron microscopy showed satisfactory compatibility with uniform, defect-free fibers. Fourier transform infrared spectroscopy and X-ray diffraction confirmed the successful encapsulation of VE in HP-β-CD, and interactions with the polymer matrix altered the crystalline structure. Thermal analysis revealed enhanced thermal stability, with the decomposition temperature increasing from 340 to 349 °C. As CA and VE/HP-β-CD content increased, the membrane's contact angle decreased, elastic modulus rose (from 18.3 to 60.7 MPa), and elongation at break improved (from 53.8% to 103.7%). Functional tests showed slow continuous release of VE within 200 h, 73.9% DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging, and increased antibacterial activity. Both MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) and live/dead assays showed >90% viability for PEG films. In strawberry preservation, the membrane extended its shelf life by 8 days, improving quality. CONCLUSION These results demonstrate that the combined encapsulation of CA and VE/HP-β-CD and their interactions with the matrix successfully optimized the material structure, properties, and functionality, offering a sustainable direction for developing eco-friendly, functional packaging materials. © 2026 Society of Chemical Industry.