# Fabrication and Characterization of Solution Blow Spun Zinc Oxide Nanoparticles/Polyvinyl Butyral Nanofiber Membranes for Food Packaging

## TL;DR

This study creates a sustainable food packaging material using recycled PVB and ZnO nanoparticles, which extends the shelf life of cherry tomatoes by preventing spoilage.

## Contribution

A cost-effective solution blow spinning method is introduced to fabricate ZnO/PVB nanofiber membranes for active food packaging.

## Key findings

- ZnO nanoparticles improved the tensile strength, thermal stability, and UV absorption of PVB fiber membranes.
- ZnO/PVB membranes showed antibacterial activity against S. aureus, E. coli, and P. aeruginosa.
- The membranes extended the shelf life of cherry tomatoes to 13 days by reducing microbial spoilage and water loss.

## Abstract

To address the low-value recycling dilemma of waste polyvinyl butyral (PVB) and cater to the demand for sustainable multifunctional active food packaging, this study developed a facile and cost-effective solution blow spinning approach. Continuous, smooth, and bead-free nanofiber membranes were prepared by optimizing the solution blow spinning process parameters. Zinc oxide nanoparticles (ZnO NPs) were incorporated into the PVB nanofiber membrane with vacuum impregnation. The results demonstrated that ZnO NPs significantly enhanced the tensile strength, thermal stability, and the UV absorption of PVB fiber membranes. ZnO/PVB fiber membranes exhibited antibacterial activity against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Practical preservation tests showed that ZnO/PVB fiber membranes effectively inhibited cherry tomatoes’ microbial spoilage and water loss, extending the shelf life of tomatoes to 13 days. These findings validate the potential of ZnO/PVB composite nanofiber membranes as active food packaging and provide a feasible technical pathway for the low-cost, efficient utilization of recycled PVB.