Characterization of electrospinned halloysite-curcumin active nanofiber films and its application in food preservation

Traditional food packaging materials are characterized by short preservation periods and inadequate mechanical properties. In this study, curcumin-loaded halloysite nanotubes (HNTs) were incorporated into polyvinyl alcohol (PVA), and active nanofiber films were fabricated via electrospinning. The encapsulation efficiency of curcumin-HNT composite at a 1:1 mass ratio was 13.8 ± 0.2%, with a drug loading capacity of 14.5 ± 0.2%. XRD analysis revealed a characteristic halloysite nanotube peak at 24.55°, while FTIR spectra confirmed successful incorporation through weakened bands in the 1510–1282 cm −1 region. HNT incorporation enhanced curcumin thermal stability, increasing its decomposition temperature from 730 °C to 800 °C due to nanotubular confinement and structural interactions. The nanofiber films exhibited improved tensile strength, high moisture absorption (∼181%), and effective moisture-barrier properties. Further, the films demonstrated antioxidant, antibacterial, and pH-responsive colorimetric functions. Application studies on baked goods and fresh fruits showed improved water retention and frost resistance, reducing storage-related quality deterioration.