This study developed a new "capture and killing" antibacterial approach for efficient elimination of foodborne pathogens. Fe3O4-Chitosan (CS)/polyvinyl alcohol (PVA) nanofibrous films with improved antibacterial and mechanical properties were fabricated by a simple, environmentally friendly, and cost-effective electrospinning technique. The relationship between the physical properties (viscosity, surface tension, and conductivity) and spinnability of CS/PVA as fiber forming matrix was explored. Electrospun Fe3O4-CS/PVA films (0.03-0.12 mm) with smooth and bead-free nanofibrous structures (145-169 nm) were successfully obtained. Compared with the film electrospun from neat CS/PVA, incorporating Fe3O4 nanoparticles (NPs) (1.25-5 wt%) in CS/PVA nanofibrous film promoted bacterial attachment and increased the final inactivated efficiency, showing a difference with Fe3O4 loading and bacterial strain, which had the highest value against Escherichia coli (E. coli) and Staphyloccus aureus (S. aureus) being 90 % and 66.30 %, respectively. The tensile strength and elongation at break of Fe3O4-CS/PVA films enhanced by 46-192 % and 92-141 %, respectively. Results of the cytotoxicity test indicated that the resulting films had high biocompatibility. These promising findings provide a novel strategy for effective foodborne pathogens elimination, which could apply to sterilizing and food packaging to extend the shelf life of liquid food.
Keywords: Chitosan; Electrospinning; Fe(3)O(4); Foodborne pathogen; Nanofibrous film.
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