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Enhancement of polylactic acid-based electrospun films via sugarcane bagasse nanocellulose and paeonol for sustainable preservation of red grapes
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Researchers developed a biodegradable food packaging film by combining polylactic acid with sugarcane-derived nanocellulose and the natural antimicrobial compound paeonol using electrospinning. The film showed strong mechanical properties, antimicrobial activity, and extended the shelf life of red grapes by 2-3 days. The study provides a green alternative to petroleum-based plastic packaging that avoids the microplastic migration risks of conventional materials.
Petroleum-based plastics dominate the fruit packaging market, but the microplastics migration poses ecological and health risks. This study developed an active packaging by electrospun polylactic acid (PLA) with sugarcane bagasse-derived nanocellulose (NC) and natural antimicrobial agent paeonol (Pae), providing a sustainable solution for extending shelf life. The films were optimized and characterized by SEM, FTIR, WCA, TGA, DSC, and mechanical properties. The results showed that NC significantly improved the mechanical properties of films (The tensile strength was 2.77 ± 0.49 MPa, and the elongation at break was 171.81 ± 5.29 %). Pae exhibited release properties and showed antimicrobial effect against and with MICs of 300 μg/mL and 500 μg/mL, also inhibited spp., isolated from rotten red grapes. PLA/NC/Pae film effectively slowed decay and extended the shelf life of red grapes by 2-3 days. This work provided a green strategy for converting agricultural waste into high-performance food packaging.
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