Currently, there has been a growing interest in the development of smart and active packaging materials that can protect food from external environmental factors. Ideally, these materials should combine antibacterial and antioxidant properties with biodegradability. However, most biodegradable and biocompatible polymers inherently lack active properties. As a result, it becomes essential to incorporate functional compounds that can enhance their protective capabilities, improve interaction with food, and ultimately extend shelf life [1].
Polylactic acid (PLA) is a well-known biocompatible and biodegradable polymer. PLA-based nanofibrous materials can be manufactured by mixing the polymer with various additives or particles to tailor their final properties [2]. Among these additives, quercetin, a naturally occurring polyphenol found in plants, is recognized for its strong antioxidant activity, which stems from its redox potential and structural configuration [3]. Incorporating quercetin into PLA nanofibers holds promise for the development of more effective smart packaging solutions.
This study aims to investigate the influence of quercetin on the properties of PLA-based nanofibers. The nanofibers were prepared by mixing a PLA solution with quercetin powder and processing the mixture using Solution Blow Spinning (SBS) [4,5]. To examine the effect of quercetin concentration, samples were prepared with varying quercetin contents (0.0, 1.0, 3.0, 5.0, and 7.0 wt%).
A comprehensive series of characterizations, including antioxidant, structural, morphological, antibacterial, and water vapor transmission tests, was conducted to evaluate the influence of quercetin on the final properties.
The outcomes of these characterizations were used to assess the effect of quercetin on the performance of the PLA nanocomposites. The findings provide insights into the potential application of these materials in active food packaging systems.