The developments and trends of electrospinning active food packaging: A review and bibliometrics analysis

Zhang, Yushan; Min, Tiantian; Zhao, Yanyun; Cheng, Chuanxiang; Yin, Hao; Yue, Jin

doi:10.1016/j.foodcont.2024.110291

Cited by 11 publications

(3 citation statements)

References 100 publications

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“…It can exert antimicrobial, moisture-resistant, antioxidant, and odor-resistant effects on packaged food by releasing active agents. Electrospinning technology is a versatile technique for designing active packaging [65]. Biologically active paper loaded with 1-methylcyclopropene (1-MCP) can delay the softening, browning, and weight loss of L. edodes by adsorbing and removing ethylene inside and outside the packaging [66].…”

Section: Packagingmentioning

confidence: 99%

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Cao,

Wu,

Xia

et al. 2024

Foods

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Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.

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Section: Packagingmentioning

confidence: 99%

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Cao,

Wu,

Xia

et al. 2024

Foods

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“…By these methods, bioactive substances are incorporated into nanofibers and nanoparticles without losing their activity [8,9]. The large surface area-to-volume ratio of nanofibers and the high porosity of membranes are desirable to tune the release of bioactive substances from the packaging material to the food product [10]. Recently, GA was encapsulated in hydroxypropyl methylcellulose/poly(ethylene oxide) electrospun nanofibers to produce an active packaging material [5].…”

Section: Introductionmentioning

confidence: 99%

Development of Bilayer Polysaccharide-Based Films Combining Extrusion and Electrospinning for Active Food Packaging

Gouvêa,

Andrade

2024

Polysaccharides

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The development of active food packaging is desirable for food safety and to avoid food loss and waste. In this work, we developed antioxidant bilayer films combining extrusion and electrospinning techniques. These films consisted of a first layer of thermoplastic cornstarch (TPS), incorporated with microcrystalline cellulose (MCC). The second layer consisted of gallic acid (GA) encapsulated at different concentrations in 1:1 chitosan/poly(ethylene-co-vinyl alcohol) (CS/EVOH) nanofibers. This layer was directly electrospun onto the TPS/MCC film. The morphological, structural, wettability, permeability to oxygen, and antioxidant properties were investigated for the first layer and the bilayer films. Water contact angle measurements revealed the hydrophobic nature of the first layer (θ0 = 100.6°). The oxygen permeability (OP) was accessed through the peroxide value (PV) of canola oil, kept in containers covered by the films. PV varied from 66.6 meq/kg for the TPS/MCC layer to 60.5 meq/kg for a bilayer film. Intermolecular hydrogen bonds, mediated by GA, contributed slightly to improving the mechanical strength of the bilayer films. The bilayer film incorporated with GA at 15.0% reached a radical scavenging activity against the DPPH radical of (903.8 ± 62.2) μmol.L−1.Eq. Trolox.g−1. This result proved the effectiveness of the GA nanoencapsulation strategy.

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“…On the other hand, recent research demonstrated that active packaging systems containing immobilized antimicrobial enzymes open an avenue for prolonging the shelf life of non-sterile foods. Beyond the anti-bacterial requirements, the application of enzymes could be evolved in the processing of food packages [12][13][14][15][16][17][18][19][20]. In this context, glucose oxidase (GO x ) has been widely considered in glucose monitoring, food preservation, and wound treatment applications [21].…”

Section: Introductionmentioning

confidence: 99%

Novel Polyamide/Chitosan Nanofibers Containing Glucose Oxidase and Rosemary Extract: Fabrication and Antimicrobial Functionality

Fard,

Parvinzadeh Gashti,

Dehdast

et al. 2024

Coatings

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In recent years, the synthesis of nanofibers using plant extracts and bioactive materials has been extensively studied and recognized as a suitable and efficient method applicable in the food packaging field. In this research, an antimicrobial material was introduced by the immobilization of glucose oxidase (GOx) in Nylon–Ag masterbatch/chitosan/Rosmarinus officinalis extract nanofiber via electrospinning technology. Nylon–Ag masterbatch/chitosan/Rosmarinus officinalis composite nanofibrous membranes with an average diameter of 207 ± 18 nm were successfully prepared using the electrospinning technique. The chemical properties of membranes were analyzed by Fourier transform infrared spectroscopy (FTIR) and the morphological characterization of nanofibers was evaluated with field emission scanning electron microscopy (FE-SEM). Moreover, enzymatic activity of GOx was determined by the Carmine method. FTIR results showed the successful incorporation of glucose oxidase and Rosmarinus officinalis into the nanofiber composite. Immobilized GOx showed high (79.5%) enzymatic activity in the optimum sample. The Rosmarinus officinalis, glucose oxidase-incorporated Nylon–Ag masterbatch/chitosan nanofibrous exhibited excellent antimicrobial activity on both gram-negative bacterium Escherichia coli (97.5%) and gram-positive bacterium Staphylococcus aureus (99.5%). The antibacterial and antioxidant Nylon–Ag masterbatch/chitosan/Rosmarinus officinalis/GOx nanofibrous membrane showed higher potential, compared to the control sample, to be used as food packaging by improving the shelf life and maintaining the quality of food stuffs. Therefore, this research recommends it as a promising candidate for food preservation applications.

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The developments and trends of electrospinning active food packaging: A review and bibliometrics analysis

Cited by 11 publications

References 100 publications

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Development of Bilayer Polysaccharide-Based Films Combining Extrusion and Electrospinning for Active Food Packaging

Novel Polyamide/Chitosan Nanofibers Containing Glucose Oxidase and Rosemary Extract: Fabrication and Antimicrobial Functionality

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