Bioactive Solution-Blown Polycaprolactone/Gelatin Nanofibers Loaded with Pistacia lentiscus Essential Oil: Toward Sustainable and Functional Food Packaging
Polymers, vol.18, no.12, 2026 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 18 Issue: 12
- Publication Date: 2026
- Doi Number: 10.3390/polym18121511
- Journal Name: Polymers
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Chemical Abstracts Core, Compendex, INSPEC, Academic Search Ultimate (EBSCO), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Keywords: active packaging, bioactive, essential oil, gelatin, Kashar cheese, nanofibrous, polycaprolactone, storage
- Yozgat Bozok University Affiliated: Yes
Abstract
Polymer-based active packaging systems incorporating natural bioactive agents have attracted growing interest as eco-friendly alternatives to traditional food packaging materials. In this study, Pistacia lentiscus essential oil (PLEO) was incorporated into PCL/gelatin nanofibrous mats fabricated via solution blow spinning (SBS) to develop multifunctional and biodegradable active packaging materials. Neat PCL, gelatin-blended PCL (PCL–G) and PCL–G mats containing 5, 10 and 20 wt.% PLEO were produced and thoroughly analyzed for their morphological, chemical and functional characteristics. Morphological investigation revealed a smooth, bead-free fibrous structure in all samples. The average fiber diameter (AFD) increased from 239 nm to 320 nm with the addition of gelatin to the PCL matrix, while the incorporation of different concentrations of PLEO caused only minor changes. The results showed that as the concentration of PLEO increased, the antioxidant activity of the nanofibrous mats also increased. This enhancement is potentially linked to the rich content of bioactive molecules such as β-pinene, terpineol and verbenol. The 2,2-diphenyl-1-picrylhydrazyl scavenging activity improved from 6.4% (PCL) to 60% (PCL–G–20PLEO), and ABTS activity rose from 8.7% to 72%. In addition, antimicrobial evaluation showed inhibition zones of 12.5 mm against Escherichia coli and 14.2 mm against Staphylococcus aureus for the PCL–G–20PLEO nanofibrous mats. In 14-day storage tests on Kashar cheese, PCL–G–10PLEO and PCL–G–20PLEO mats reduced microbial counts by more than 2 log units compared with the control and effectively slowed yeast and mold growth. These findings confirm the potential of the PCL–G–PLEO nanofibrous mat as novel active packaging materials for preserving dairy products such as Kashar cheese.