Active packaging nanofiber mats based on xanthan gum-gelatin incorporated with ginger carbon dots and Ziziphora clinopodioides essential oil: Properties and shelf-life extension of peeled shrimps

Abstract

This study aimed to fabricate xanthan gum-gelatin (XG-GL) nanofiber mats incorporated with ginger carbon dots (C-dots, 0.2 %) and Ziziphora clinopodioides essential oil (ZEO, 0.5 %) through an electrospinning procedure to increase the shelf-life quality of freshly peeled shrimps during 13 days of storage under chilled conditions. The XG-GL + ZEO 0.5 % + C-dots 0.2 % nanofiber mats presented the highest thermal stability (residual mass content = 15.97 %) and tensile strength (4.43 MPa) along with the lowest water vapor permeability (4.32 × 10^-5 g mm/m² h Pa), moisture content (1.79 %), and water solubility (11.43 %). XG-GL + ZEO 0.5 % and XG-GL + ZEO 0.5 % + C-dots 0.2 % nanofiber mats successfully improved the shelf-life of peeled shrimps until 13 days of chilled storage conditions, recorded by total viable count = 5.59-6.34 log CFU/g, psychrotrophic bacterial count = 4.80-5.34 log CFU/g, Enterobacteriaceae = 4.13-4.34 log CFU/g, lactic acid bacteria = 3.65-3.79 log CFU/g, total volatile basic nitrogen content = 15.67-16.80 mg N/100 g, and peroxide value = 0.61-0.72 meq peroxide/kg at the end of the experiment time. The XG-GL + ZEO 0.5 % and XG-GL + ZEO 0.5 % + C-dots 0.2 % nanofiber mats with antimicrobial and antioxidant properties present a favorable approach for increasing peeled shrimp preservation.

Keywords: Antibacterial packaging; Carbon dots; Electrospinning.