Electrospun-modified xanthan gum nanofibers enhanced with nisin for food packaging applications.

This study investigates developing and characterizing electrospun nanofibers composed of polyvinyl alcohol (PVA) and oxidized xanthan gum (OXG), with nisin as a bioactive agent, for innovative food packaging applications. Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) confirmed successful crosslinking between PVA and OXG, along with uniform nisin dispersion within the fibers. The inclusion of OXG increased moisture content (MC) and water solubility (WS) while reducing porosity and water vapor permeability (WVP), demonstrating its role as a crosslinker.

Comparative analysis of different xanthan samples by atomic force microscopy.

The polysaccharide xanthan which is produced by the γ-proteobacterium Xanthomonas campestris is used as a food thickening agent and rheologic modifier in numerous food, cosmetics and technical applications. Its great commercial importance stimulated biotechnological approaches to optimize the xanthan production. By targeted genetic modification the metabolism of Xanthomonas can be modified in such a way that the xanthan production efficiency and/or the shear-thickening potency is optimized.