Electrospun Polymeric Nanofibers in Food Packaging

Moreira, Juliana Botelho; Morais, Michele Greque de; Morais, Etiele Greque de; Vaz, Bruna da Silva; Costa, Jorge Alberto Vieira

doi:10.1016/b978-0-12-811441-4.00014-5

Cited by 18 publications

(16 citation statements)

References 117 publications

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“…A more recent coating technique is the application of nanofibers produced by electrospinning ( Figure 3 F) in the substrate. This methodology is based on high-voltage application in a polymer solution resulting on the formation of nanofibers through the electrostatic repulsion charges during spinning [ 123 , 124 ]. This technique is simple and cost effective, easy to set up on the process and continuous production (long fibres) [ 124 , 125 ].…”

Section: Nanocellulose Applications In Food Packagingmentioning

confidence: 99%

Nanocellulose Bio-Based Composites for Food Packaging

et al. 2020

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The food industry is increasingly demanding advanced and eco-friendly sustainable packaging materials with improved physical, mechanical and barrier properties. The currently used materials are synthetic and non-degradable, therefore raising environmental concerns. Consequently, research efforts have been made in recent years towards the development of bio-based sustainable packaging materials. In this review, the potential of nanocelluloses as nanofillers or as coatings for the development of bio-based nanocomposites is discussed, namely: (i) the physico-chemical interaction of nanocellulose with the adjacent polymeric phase, (ii) the effect of nanocellulose modification/functionalization on the final properties of the composites, (iii) the production methods for such composites, and (iv) the effect of nanocellulose on the overall migration, toxicity, and the potential risk to human health. Lastly, the technology readiness level of nanocellulose and nanocellulose based composites for the market of food packaging is discussed.

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Section: Nanocellulose Applications In Food Packagingmentioning

confidence: 99%

Nanocellulose Bio-Based Composites for Food Packaging

et al. 2020

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“…This factor depends on the polymer and solvent properties, being controlled by changing their mass ratio (Rogina, 2014; Xue et al., 2019). Uniform fibers can be produced when the surface tension of the solution is reduced at a fixed concentration (Fang, Yang, Yuan, Charlton, & Sun, 2017; Moreira, de Morais, de Morais, da Silva Vaz, & Costa, 2018).…”

Section: Properties Of Electrospun Nanofibersmentioning

confidence: 99%

Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends

Mohammadi

Hosseini

Yousefi

2020

Food Science & Nutrition

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Intelligent food packaging refers to packages with the ability to sense foodstuff changes and to inform customers of the packaging content variations. They are often accompanied by smart detecting devices. Providing a suitable platform to include these devices into packaging polymers has always been discussing. Electrospun nanofibers produced through the electrospinning have been recently utilized as an outstanding and novel platforms for this purpose. Thus, the main aim of this study is to investigate recent trends in producing intelligent food packaging using electrospinning technique. In this regard, this paper was categorized into two chief sections, including (a) the principal of electrospinning technique to fabricate fine nanofibers and the parameters affecting the quality of electrospun fibers, and (b) the role of nanofibers as a platform to cover pH indicators in intelligent food packaging.

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“…Such active packaging materials can kill or inhibit pathogenic microorganisms growing on food (Malhotra, Keshwani, & Kharkwal, 2015). In the last decade, the electrospinning technique has also been exploited for the preparation of packaging materials to extend the shelf-life of the treated and raw food either using the packaging materials produced by electrospinning (Moreira, Morais, Morais, Vaz, & Costa, 2018) or the deposition of electrospun fibers on the film surface to create bi-or multilayered packaging films (Cherpinski, Torres-Giner, Cabedo, Méndez, & Lagaron, 2018). Electrospun materials can be produced with desired structural properties by the parameters employed in the electrospinning process and solution properties, and owing to their higher surface-to-volume ratio and structurally tunable properties, electrospun materials can offer many benefits in food packaging (Tang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications

Topuz

Uyar

2020

Food Research International

233

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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 antioxidant, antimicrobial or antifungal protection to the packaged food. In this article, first, introductory descriptions of food packaging, barrier properties, and electrospinning are given. Afterward, active and intelligent food packaging materials are briefly discussed, and the use of electrospinning for the fabrication of active food packaging materials is elaborated. Particular interest has been given to the polymer-type used in the production of electrospun fibers and active properties of the resultant packaging materials (e.g., antioxidant, antibacterial, antifungal). Finally, this review paper concludes with a summary and future outlook towards the development of electrospun food packaging materials.

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Electrospun Polymeric Nanofibers in Food Packaging

Cited by 18 publications

References 117 publications

Nanocellulose Bio-Based Composites for Food Packaging

Nanocellulose Bio-Based Composites for Food Packaging

Application of electrospinning technique in development of intelligent food packaging: A short review of recent trends

Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications

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