{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T04:00:33Z","timestamp":1790913633999,"version":"4.1.0"},"reference-count":63,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,2,19]],"date-time":"2025-02-19T00:00:00Z","timestamp":1739923200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003121","name":"Iran National Science Foundation (INSF)","doi-asserted-by":"publisher","award":["4014608"],"award-info":[{"award-number":["4014608"]}],"id":[{"id":"10.13039\/501100003121","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Ferdowsi University of Mashhad","award":["4014608"],"award-info":[{"award-number":["4014608"]}]},{"name":"National Elites Foundation","award":["4014608"],"award-info":[{"award-number":["4014608"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Polymers"],"abstract":"<jats:p>The rising resistance of bacteria to antibiotics has driven the search for new antimicrobial agents. This study focused on encapsulating Buforin I, an antimicrobial peptide, in chitosan\/polyethylene oxide (CS-PEO) nanofibers. Buforin I was loaded at a minimum bactericidal concentration (MBC), 10\u00d7 MBC, and 20\u00d7 MBC, with assessments on morphology, thermal properties, chemical bonds, crystalline structure, mechanical strength, antimicrobial activity, and cell toxicity. Techniques like differential scanning calorimetry and Fourier-transform infrared spectroscopy confirmed the effective loading of Buforin I in the nanofibers. Scanning electron microscopy showed that Buforin incorporation increased nanofiber diameters. The tensile strength peaked at 20\u00d7 MBC. Microbial tests indicated that the inhibition zone for nanofibers at 20\u00d7 MBC surpassed that of commercial antibiotics. Beef coated with CS-PEO nanofibers containing Buforin I demonstrated reduced pH and water activity, alongside lower weight loss during storage. Texture and color analyses revealed that the Buforin I nanofibers helped maintain beef hardness and slowed color degradation compared to control samples. Moreover, thiobarbituric acid levels and total microbial counts in the coated beef were significantly lower than controls (below 3 log CFU\/g after 9 days at 4 \u00b0C). Thus, these nanofibers may serve as effective antimicrobial packaging agents to delay food spoilage.<\/jats:p>","DOI":"10.3390\/polym17040549","type":"journal-article","created":{"date-parts":[[2025,2,19]],"date-time":"2025-02-19T08:36:46Z","timestamp":1739954206000},"page":"549","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Fabrication and Characterization of Buforin I-Loaded Electrospun Chitosan\/Polyethylene Oxide Nanofibrous Membranes with Antimicrobial Activity for Food Packing Applications"],"prefix":"10.3390","volume":"17","author":[{"given":"Sahar","family":"Roshanak","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 9177948974, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hanieh","family":"Yarabbi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 9177948974, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jebraeil","family":"Movaffagh","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutics, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad 1394491388, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5257-8205","authenticated-orcid":false,"given":"Fakhri","family":"Shahidi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 9177948974, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"9901018","DOI":"10.1155\/2022\/9901018","article-title":"Potentials of natural preservatives to enhance food safety and shelf life: A review","volume":"2022","author":"Teshome","year":"2022","journal-title":"Sci. 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