Active packaging based on sodium caseinate-gelatin nanofiber mats encapsulated with Mentha spicata L. essential oil and MgO nanoparticles: Preparation, properties, and food application

Abstract The aims of the current study were to encapsulate Mentha spicata L. essential oil (MEO; 0, 0.5, and 1%) and MgO (0 and 0.1 %) into sodium caseinate-gelatin (SC-GE) nanofiber mats via electrospinning and evaluate the effects of designated nanofibers on extending the shelf-life of fresh trout fillets during cold storage. The prepared nanofibers possessed force, tensile strength, elongation at break, water vapor permeability, and swelling index of 10.79–21.35 N, 2.43–4.40 MPa, 107.13–149.62 %, 6.55–15.42 × 10‾4 g mm/m² h Pa, and 12.38–38.22 %, respectively. The addition of MEO and MgO nanoparticles had significant effects on the color property of designated nanofibers (P