Antibacterial and Barrier Properties of Gelatin Coated by Electrospun Polycaprolactone Ultrathin Fibers Containing Black Pepper Oleoresin of Interest in Active Food Biopackaging Applications

摘要: The present study evaluated the effect of using electrospun polycaprolactone (PCL) as a barrier coating and black pepper oleoresin (OR) natural extract on morphology, thermal, mechanical, antimicrobial, oxygen, water vapor properties solvent cast gelatin (GEL). antimicrobial activity developed multilayer system obtained by so-called electrospinning technique was also against Staphylococcus aureus strains for 10 days. results showed that containing PCL OR increased thermal resistance, elongated GEL film, significantly diminished its permeance to vapor. Active systems stored in hermetically closed bottles their after days inhibiting growth aureus. This demonstrates addition ultrathin fibers improved films, which promoted potential use active food packaging applications.