Production, characterization and application in model food of nanofiber mats activated with carbon dots from pleurotus ostreatus liquid culture

In this study, nanofiber mats synthesized via electrospinning method were utilized, using Pleurotus ostreatus liquid culture activated polyvinyl alcohol (PVA) and chitosan (Chi) mixture with carbon dots (POKN). The cytotoxic effects of POKNs were investigated in vitro, revealing no significant impact on the Beas2B normal lung cell line and HC chondrocyte cell line. The nanofiber diameter decreased to 197.66 ± 4.46 nm upon addition of POKNs. Surface wettability of the composite nanofibers was assessed by static contact angle (WCA), showing that PVA nanofibers exhibited hydrophobic properties, whereas chitosan addition decreased WCA and POKN addition increased hydrophobicity. Furthermore, the produced nanofiber mats exhibited antioxidant activities of 61.7% in the DPPH assay and 89.7% in the ABTS assay. The nanofiber mats demonstrated antibacterial activity against E. coli (13.48±0,64) and S. aureus (17.72±0.41). In situ tests on PVA/Chitosan/POKN nanofiber mats significantly reduced deterioration after 6 days of storage. These findings indicate that nanofibers containing P. ostreatus-based carbon dots can serve as effective agents in preventing degradation. Supported by POKNs, these environmentally friendly electrospun nanofibers represent a promising option for innovative food packaging applications.