Rapid preparation of high-performance intelligent nanofiber films via centrifugal spinning for shrimp freshness monitoring and preservation

Abstract This study aims to develop curcumin-loaded polyvinylpyrrolidone (PVP)/zein-based degradable nanofibrous films for food packaging via centrifugal spinning. Five types of PVP/zein nanofibrous films with different curcumin loadings were prepared by centrifugal spinning, and characterized in terms of morphology, thermal stability, hydrophobicity, antioxidant activity, microbiological properties, and colorimetric indication. The results showed that the film with 160 mg curcumin exhibited the best overall antibacterial rate and antioxidant effect, with a water contact angle of 85.32° and a tensile strength of 5.71 MPa. The film also exhibits excellent reversible indicator functionality for volatile ammonia. Finally, the nanofibrous film was applied to fresh shrimp, and compared with the control group, the shelf life of shrimp was extended by three days, providing new insights and technological advancements for the development of next-generation intelligent food packaging materials.