Bio-based membranes were obtained using Polyamide 11 (PA11) from renewable sources and a nano-hybrid composed of halloysite nanotubes (HNTs) filled with lysozyme (50 wt % of lysozyme), as a natural antimicrobial molecule. Composites were prepared using an electrospinning process, varying the nano-hybrid loading (i.e., 1.0, 2.5, 5.0 wt %). The morphology of the membranes was investigated through SEM analysis and there was found to be a narrow average fiber diameter (0.3-0.5 μm). The mechanical properties were analyzed and correlated to the nano-hybrid content. Controlled release of lysozyme was followed using UV spectrophotometry and the release kinetics were found to be dependent on HNTs-lysozyme loading. The experimental results were analyzed by a modified Gallagher-Corrigan model. The application of the produced membranes, as bio-based pads, for extending the shelf life of chicken slices has been tested and evaluated.
Keywords: controlled release; electrospun fibers; food packaging; nanoencapsulation.