Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications.

Food Research International
Fuat Topuz, Tamer Uyar

Abstract

Food packaging is a multidisciplinary area that encompasses food science and engineering, microbiology, as well as chemistry, and ignited tremendous interest in maintaining the freshness and quality of foods and their raw materials from oxidation and microbial spoilage. With the advances in the packaging industry, they could be engineered as easy-to-open, resealable, active, as well as intelligent with the incorporation of sensory elements while offering desired barrier properties against oxygen and water vapor. In this regard, the use of the electrospinning approach allows producing nanofibrous packaging materials with large surface-to-volume ratios and enables the higher loading of active agents into packaging materials. Electrospun packaging materials have been produced from various polymers (i.e., synthetic and natural) and their (nano)composites, and were mainly exploited for the encapsulation of active agents for their use as active food packaging materials. The electrospinning process was also used for the deposition of electrospun fibers on films to enhance their performance (e.g., as reinforcement material, or to enhance barrier properties). They could be even engineered to provide nutraceuticals to food, or antioxidan...Continue Reading

Citations

Sep 3, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Francesca LuziDebora Puglia
Jan 12, 2021·Bioresource Technology·Virginia Montiel-Corona, Germán Buitrón
Oct 24, 2020·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Mohammad Ali EmamhadiAmin Mousavi Khaneghah
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