Abstract:　Bioactive　packaging　can　improve　the　shelf-life　of　food　products　and　enhance　consumer　health.　It　can　also　alleviate　environmental　stress　on　the　planet　by　reducing　food　waste.　Here,　the　electrospinning　of　tea　tree　oil-loaded　2-hydroxypropyltrimethyl　ammonium　chloride　chitosan　nanofibers　was　investigated.　The　fabricated　nanofiber　films　were　characterized　by　scanning　electron　microscopy,　thermal　gravimetric　analysis,　Fourier　transform　infrared　spectroscopy,　and　contact　angle　meter　analysis.　The　prepared　nanofibers　have　a　well-defined　diameter　of　about　200 nm　and　a　smooth　shape.　They　have　good　antibacterial　properties　against　Staphylococcus　aureus　and　Escherichia　coli　in　vitro.　Tea　tree　oil-loaded　chitosan-based　nanofibers　were　found　to　be　effective　in　delaying　spoilage　and　extending　the　shelf　life　of　salmon　by　sensory　evaluation,　texture　analysis,　color,　total　viable　counts,　thiobarbituric　acid,　and　total　volatile　basic　nitrogen　during　storage　in　the　freshness　experiments,　thus　indicating　their　health　benefits　in　bioactive　packaging.　©　2023　Institute　of　Food　Technologists.