Electrospun functional polymeric nanofibers for active food packaging: A review

Tiantian Min; Liping Zhou; Xiaoli Sun; Haiyu Du; Zhu Zhu; Yongqiang Wen

doi:10.1016/j.foodchem.2022.133239

Electrospun functional polymeric nanofibers for active food packaging: A review

Food Chem. 2022 Oct 15:391:133239. doi: 10.1016/j.foodchem.2022.133239. Epub 2022 May 18.

Authors

Tiantian Min¹, Liping Zhou¹, Xiaoli Sun², Haiyu Du¹, Zhu Zhu³, Yongqiang Wen⁴

Affiliations

¹ Beijing Key Laboratory for Bioengineering and Sensing Technology, Daxing Research Institute, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China.
² Shandong Peninsula Engineering Research Center of Comprehensive Brine Utilization, Weifang University of Science and Technology, Shouguang, China.
³ Beijing Key Laboratory for Bioengineering and Sensing Technology, Daxing Research Institute, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China. Electronic address: zhuzhu@ustb.edu.cn.
⁴ Beijing Key Laboratory for Bioengineering and Sensing Technology, Daxing Research Institute, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China. Electronic address: wyq_wen@ustb.edu.cn.

PMID: 35609463
DOI: 10.1016/j.foodchem.2022.133239

Abstract

With the increasing demand for food quality and food safety, it is urgent to develop efficient packaging strategies for prolonging the shelf life of food. Functional polymeric nanofibers have emerged as promising packaging materials and made tremendous breakthrough in food packaging field. Electrospinning technique is recognized as a versatile and high-efficiency method to produce nanofibers with multifunctional properties and adjustable structures. This review focus on electrospinning types and structural construction of nanofibers (uniaxial, core-shell and porous structures) as well as highlighted the advanced functionality of polymeric nanofibers in active packaging. Moreover, the emerging stimuli-responsive nanofibers for controlled release of active compounds were introduced in this review. Ultimately, the existing challenges, future prospects and development directions of nanofiber-based packaging materials were also discussed, which will facilitate the utilization of electrospinning nanotechnology in food industry.

Keywords: Active compounds; Active food packaging; Electrospinning; Food preservation; Functional nanofibers.

Publication types

Review

MeSH terms

Food Packaging / methods
Food Quality
Nanofibers* / chemistry
Nanotechnology
Polymers / chemistry

Substances

Polymers