Electrospun Janus Nanofibrous Mats as Multifunctional Fish Preservation Gaskets

ABSTRACT The development of food packaging materials with integrated antimicrobial and antioxidant functions is a crucial strategy for advancing the sustainability of the food packaging industry. In this study, we report a novel Janus‐structured nanofibrous mat designed as a fish preservation gasket, fabricated using a modified trifluid electrospinning technique. The round side is composed of ethylcellulose and titanium dioxide, while the crescent side consists of sodium alginate, tea polyphenols, polyethylene oxide, and Triton X‐100. The outer sheath solvent facilitates a stable and continuous process for the formation of Janus nanofibers. The resulting nanofibers exhibit a uniform linear morphology and a well‐defined side‐by‐side Janus architecture. The incorporation of tea polyphenols significantly enhances the 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity. Furthermore, the mats demonstrate excellent antibacterial performance, achieving a 99.7% reduction against Bacillus subtilis WB800 and a 99.5% reduction against Escherichia coli DH5α within 0.5 h, which is attributed to the synergistic effect of tea polyphenols and titanium dioxide. Preservation tests demonstrate that the gaskets extended the shelf life of packaged fish to 9 days. Overall, this study establishes a new biomolecule‐based nanofibrous platform with synergistic multifunctionality, offering a promising strategy for sustainable food preservation applications.