Innovative electroblown nanofibrous mats incorporating sage essential oil for extending shelf life of spreadable cheese

Cheese is a perishable item due to ongoing microbiological and biochemical changes, making proper packaging essential to prolong its shelf life while maintaining its quality. This study explores the development and application of gelatin/polyamide 6 (G-PA6) nanofibrous mats enriched with sage essential oil (SEO) for active food packaging, aimed at extending the shelf life of ultrafiltrated spreadable cheese. Using an innovative electro-blowing (EB) method, SEO's antimicrobial and antioxidant properties were integrated into the G-PA6 matrix. The effectiveness of these nanofibers was evaluated through pH, weight loss, total viable bacteria count (TVC), and lipid oxidation (TBARS) measurements during 5 days of storage at 25 °C. The G-PA6 nanofibers enriched with SEO (G-PA6-SEO) significantly improved cheese preservation compared to control samples. Bacterial growth in G-PA6-SEO samples was reduced, with TVC at 3.51 log CFU/g on the 5th day compared to 5.38 log CFU/g in the control. Lipid oxidation was also lower in G-PA6-SEO samples, as reflected by a TBARS value of 0.59 mg MDA/kg, while the control reached 1.02 mg MDA/kg. Thus, these findings highlight the potential of SEO-enriched G-PA6 nanofibers as a promising solution for active food packaging, particularly in cheese preservation.