A novel gelatin/chitosan-based “sandwich” antibacterial nanofiber film loaded with perillaldehyde for the preservation of chilled chicken

Quality deterioration caused by microorganisms is a crucial problem in food industry. Herein, to enhance the antibacterial effect and extend the storage life of chilled chicken, a gelatin/chitosan (GC)-based “sandwich” nanofiber film was prepared by sandwiching GP2 (gelatin nanofibers loaded with 2 % (v/v) perillaldehyde) between two layers of GC nanofibers. The diameter of GP nanofibers was positively correlated with perillaldehyde concentration. However, the thermal stability of GP nanofibers was negatively correlated. The thermal degradation temperature (Tm) of GP2 was the lowest. Fortunately, GC nanofibers improved Tm of GP2 from 98.91 °C to 111.60 °C. Besides, FTIR absorption bands at 1636 and 1442 cm−1 indicated that perillaldehyde was successfully embedded. Moreover, poor water resistance of gelatin nanofibers was also improved. Specifically, benefiting from the synergy between perillaldehyde and chitosan, the shelf-life of chilled chicken was efficiently prolonged (over 10 days). Thus, this “sandwich” nanofiber film shows promise for food packaging. [Display omitted] •A novel “sandwich” nanofiber film for chilled chicken preservation is prepared by electrospinning.•The out-layer and middle layer of “sandwich” nanofiber film were respectively loaded with chitosan and perillaldehyde.•The out-layer of “sandwich” nanofiber film avoided the sudden release of perillaldehyde and improved the thermal stability and antibacterial activity of middle layer.•The shelf life of chilled chicken was prolonged from 6 days to 10 days by the synergic effect of perillaldehyde and chitosan.