Oner, BurcuMeral, RaciyeCeylan, Zafer2025-05-102025-05-1020210023-64381096-112710.1016/j.lwt.2021.1118542-s2.0-85107600997https://doi.org/10.1016/j.lwt.2021.111854https://hdl.handle.net/20.500.14720/10212Meral, Raciye/0000-0001-9893-7325The combined application of nisin-loaded poly(vinyl alcohol)-based nanofibers (NP) with polyethylene (PE) packs were presented to be a new food nanotechnology application. In the electrospinning process, flow rate, distance, and voltage were defined to be 1.2 mL/h, 8 cm, and 20 kV, respectively. The zeta potential value and the average diameter of electrospun nanofibers were found as -3.38 mV and 150.88 nm, respectively. SEM images revealed that fibrous, smooth, and ultrafine nanofibers were successfully obtained. During ten days, this combination delayed Total Mesophilic Bacteria (TMB: from 5.03 to 3.52 log CFU/g) and Lactic Acid Bacteria growth (LAB: from 3.22 to 2.02 log CFU/g) in fish fillets by 31% and 38%, respectively (p < 0.05). The fish fillets coated with nisin-loaded PVA-based nanofibers had better sensory quality than the control group samples. Also, the off-odor formation in fish fillets was effectively limited and the L* (changes: 49.18 and 50.36) of the fish fillets treated with NP was defined to be more stable during the analysis period (p < 0.05).eninfo:eu-repo/semantics/closedAccessNanofiberPolyethylene PackagingNisinFish QualityFood SafetyArticle149N/AQ1WOS:000672676600012