Abstract
This research used electroblown nanofibers made from a blend of polyvinyl alcohol (PVA) and sodium alginate (SA), activated by carbon dots obtained from bovine blood (BCDs), to create a new solution for active food packaging. The nanoscale size of BCDs revealed low toxicity on chondrocyte and lung cell types, ensuring safety in biomedical applications. The insertion of BCDs into the nanofiber matrix lowered surface hydrophobicity but strengthened water solubility and mechanical strength. These nanofibers demonstrated exceptional antioxidant activities and exhibited inhibitory effects against both E. coli and S. aureus. Conducting real food trials on chicken fillets disclosed the large reduction in viable bacteria count and lipid oxidation, consequently extending the durability of the product. Noteworthy is the eco-conscious element of these nanofibers; in soil burial experiments, the packing material disintegrated within a mere 57 days, underlining its negligible environmental impact. These environmentally friendly electroblown nanofibers, supplemented with BCDs, represent a viable future for sustainable food packaging. In seamlessly coupling food safety with eco-friendly methods, this methodology offers a comprehensive and practical answer for the packaging industry.