Abstract
The escalating global challenge of food spoilage and waste necessitates innovative, sustainable packaging solutions. This study focuses on the biochemical characterization of *Origanum vulgare* essential oil (EO) and its integration into electrospun poly(lactic acid) (PLA) nanofibers to develop an enhanced antimicrobial food packaging material. Gas Chromatography-Mass Spectrometry (GC-MS) revealed carvacrol (78.2%) and thymol (5.9%) as the predominant antimicrobial compounds in the EO. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) assays confirmed the broad-spectrum efficacy of the EO against common foodborne pathogens, *Escherichia coli* and *Staphylococcus aureus*. The EO was successfully encapsulated into PLA nanofibers via electrospinning, yielding uniform, bead-free fibers with an average diameter of 250 ± 35 nm and an encapsulation efficiency of 85.3 ± 2.1%. In vitro release kinetics demonstrated a sustained release profile, with approximately 65% of the encapsulated EO released over 72 hours. Antimicrobial assays using the nanofiber mats showed significant inhibition zones against both *E. coli* (22 ± 1.5 mm) and *S. aureus* (25 ± 1.8 mm), demonstrating prolonged and effective antimicrobial activity compared to neat PLA. These findings underscore the potential of EO-loaded electrospun PLA nanofibers as a promising, biodegradable, and active packaging system for extending the shelf-life and enhancing the safety of perishable food products.
