As an example, Nazari et al. [100] prepared a novel nanofibers basedpackaging material consisting of cinnamon EO loaded into polyvinylalcohol nanofiber and tested their effectiveness on shelf-life and microbial quality of shrimp during one-week of storage. The authors notedthat the nanofiber exhibited low cytotoxicity and strong antimicrobial aswell as shelf-life extension capacity for perishable shrimp. Further,nanofibers exhibited good water and moisture barrier permeabilityproperty, and thermal stability. On this basis, Shi et al. [94]