Quaternary chitosan/polyvinyl alcohol/thymol electrospun nanofiber films integrated with deodorization, antibacterial and antioxidant properties for aquatic products packaging

Food packaging films and preservatives can extend the shelf life of aquatic products, but removing the fishy odor remains a huge challenge. This study reports the successful fabrication of high-performance nanofiber films integrated with deodorization, antibacterial and antioxidant properties through electrospinning and based on the precise construction of micro/nano structure. Quaternary chitosan and polyvinyl alcohol were selected as electrospinning materials to prepare nanofiber films with varied micro/nano structures by adjusting the applied voltage. As the voltage was increased, the specific surface area and the pore area of the nanofiber films initially increased and then decreased. The larger pore area and specific surface area of nanofiber films offered more adsorption sites for fishy odor, thereby enhancing the capture of these odors. At the applied voltage of 20 kV, the electrospun nanofiber films exhibited the highest adsorption rate (78.28 %). Additionally, the addition of thymol endowed the nanofiber films with excellent antibacterial and antioxidant properties, effectively extending the shelf life of grass carp while reducing the production of the fishy odor. Therefore, the strategies and mechanisms behind this superior performance were expected to inspire the design of novel aquatic products packaging films in the future.