| Autor: |
Aman Mohammadi, Masoud, Dakhili, Samira, Mirza Alizadeh, Adel, Kooki, Safa, Hassanzadazar, Hassan, Alizadeh-Sani, Mahmood, McClements, David Julian |
| Předmět: |
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| Zdroj: |
Critical Reviews in Food Science & Nutrition; 2024, Vol. 64 Issue 9, p2601-2617, 17p |
| Abstrakt: |
Packaging plays a critical role in determining the quality, safety, and shelf-life of many food products. There have been several innovations in the development of more effective food packaging materials recently. Polymer nanofibers are finding increasing attention as additives in packaging materials because of their ability to control their pore size, surface energy, barrier properties, antimicrobial activity, and mechanical strength. Electrospinning is a widely used processing method for fabricating nanofibers from food grade polymers. This review describes recent advances in the development of electrospun nanofibers for application in active and smart packaging materials. Moreover, it highlights the impact of these nanofibers on the physicochemical properties of packaging materials, as well as the application of nanofiber-loaded packaging materials to foods, such as dairy, meat, fruit, and vegetable products. Electrospinning is a flexible method for smart and active packaging fabrication. Nanofibers can improve mechanical, barrier, and optical properties of packaging. Electrospun fibers can control the release of functional agents to food products. Incorporation of additives in nanofibers makes respond to environmental changes. Application of nanofibers result in improved controlling of food properties. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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