Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications. (April 2020)

• Record Type: Journal Article
• Authors: Topuz, Fuat; Uyar, Tamer
• Is Part Of: Food research international. Volume 130(2020)
• Publication Date: 2020-04
• Subjects: Food packaging -- Electrospinning -- Antibacterial -- Antioxidant -- Antifungal -- Nanofibers; Ag-NPs silver nanoparticles -- ATBC acetyl tributyl citrate -- AU Allium ursinum L. -- BC bacterial cellulose -- BCNW bacterial cellulose nanowhiskers -- bLF bovine lactoferrin -- CA cellulose acetate -- Ca(OH)2 calcium hydroxide -- CaO calcium oxide -- CDA cellulose diacetate -- CEO cinnamon essential oil -- CFU colony-forming unit -- CHEO chrysanthemum essential oil -- CMC carboxymethyl cellulose -- CNFs cellulose nanofibrils -- CNT carbon nanotubes -- CO2 carbon dioxide -- CO2TR carbon dioxide transmission rate -- CO@CNPs clove oil-loaded chitosan nanoparticles -- CTAB cetyltrimethylammonium bromide -- Cur curcumin -- E. coli escherichia coli -- EGCG epigallocatechin gallate -- FCV feline calicivirus -- GA gallic acid -- GEO ginger essential oil -- GNP gross national products -- GO glucose oxidase -- GRAS generally recognized as safe -- GTE green tea extract -- H2O water -- HNTs halloysite nanotubes -- HP- β-CD hydroxypropyl-beta-cyclodextrin -- HTCC quaternized chitosan -- L. innocua listeria innocua -- L. monocytogenes listeria monocytogenes -- LAE lauric arginate -- LCNFs lignocellulose nanofibrils -- LDPE low-density polyethylene -- M. lysodeikticus micrococcus lysodeikticus -- MNV murine norovirus -- MP mustard powder -- MSMP defatted mustard seed meal powder -- MSN mesoporous silica nanoparticles -- NPs nanoparticles -- O2 oxygen -- OR oleoresin -- OREC organic rectorite -- P(3HB-4HB) poly(3-hydroxybutyrate-co-4-hydroxybutyrate) -- PBS phosphate buffered saline -- P. aeruginosa pseudomonas aeruginosa -- PA 11 polyamide 11 -- PBAT poly(butylene adipate-co-terephthalate) -- PCL polycaprolactone -- PCM phase change materials -- Pd-NPs palladium nanoparticles -- PEO poly(ethylene oxide) -- PEVOH poly(ethylene-co-vinyl alcohol) -- PHB polyhydroxybutyrate -- PHBV poly(3-hydroxybutyrate-co-3-hydroxyvalerate) -- Pin polyindole -- PLAL poly[(lactic acid)-co-lysine] -- PLGA polylactic-co-glycolic acid -- PLLA poly(L-lactic acid) -- PP polypropylene -- PS polystyrene -- PU polyurethane -- PVA poly(vinyl alcohol) -- RC regenerated cellulose -- REO rose hip seed oil -- S. aureus staphylococcus aureus -- S. enterica serovar Typhimurium salmonella enterica serovar Typhimurium -- S. typhimurium salmonella typhimurium -- SiO2 silicon dioxide -- SPI soy protein isolate -- T4 phage T4 bacteriophage -- TEO thyme essential oil -- THY thymol -- TP tea polyphenols -- TTO tea tree oil -- WG wheat gluten -- WPI whey protein isolate -- WVP water vapor permeability -- WVPC water vapor permeability coefficients -- WVTR water vapor transmission rate -- XRD X-ray diffraction -- ZnO zinc oxide -- β-CD beta-cyclodextrin; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108927
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: A comprehensive review of functional electrospun nanofibers for food packaging. Nanofibers with antioxidant, antibacterial and antifungal functionalities via electrospinning. Bioactive agents are encapsulated in electrospun nanofibers for active food packaging. 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 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.