Electrospun gelatin/tea polyphenol@pullulan nanofibers for fast‐dissolving antibacterial and antioxidant applications

Abstract Bio‐based active food packaging materials have a high market demand. We use coaxial electrospinning technology to prepare core–shell structured nanofibers with sustained antibacterial and antioxidant properties. The fiber core layer was composed of gelatin and tea polyphenols, whereas tea polyphenols provide antibacterial and antioxidant properties; the fiber sheath was composed of pullulan polysaccharides with antioxidant properties. By using a scanning electron microscope, it can be seen that the diameter distribution of the prepared nanofibers was uniform and the surface is smooth; using a transmission electron microscope, it can be clearly seen that the nanofibers have a core–shell structure; Fourier Transform Infrared and X‐ray diffraction analysis indicate that the nanofibers have an amorphous structure; the 2,2‐diphenyl‐1‐picrylhydrazyl free radical scavenging shows that nanofibers have higher antioxidant properties with the addition of tea polyphenols; antibacterial test showed that nanofibers had obvious inhibitory effect on the growth of Staphylococcus aureus and Escherichia coli ; and the nanofiber film dissolution test shows that nanofibers can be used as fast soluble active packaging. Finally, core–sheath‐structured nanofibers can serve as active packaging for instant food, possessing both rapid water solubility and excellent antibacterial and antioxidant activity, making water‐soluble nanofibers interesting applications in the field of food packaging.