Electrospun Functional Materials toward Food Packaging Applications: A Review

• Main Authors: Luying Zhao, Gaigai Duan, Guoying Zhang, Haoqi Yang, Shuijian He, Shaohua Jiang
• Format: Article
• Language: English
• Published: MDPI AG 2020-01-01
• Series: Nanomaterials
• Subjects: electrospinning; food packaging; functional membrane; nanofibers
• Online Access: https://www.mdpi.com/2079-4991/10/1/150

Electrospinning is an effective and versatile method to prepare continuous polymer nanofibers and nonwovens that exhibit excellent properties such as high molecular orientation, high porosity and large specific surface area. Benefitting from these outstanding and intriguing features, electrospun nanofibers have been employed as a promising candidate for the fabrication of food packaging materials. Actually, the electrospun nanofibers used in food packaging must possess biocompatibility and low toxicity. In addition, in order to maintain the quality of food and extend its shelf life, food packaging materials also need to have certain functionality. Herein, in this timely review, functional materials produced from electrospinning toward food packaging are highlighted. At first, various strategies for the preparation of polymer electrospun fiber are introduced, then the characteristics of different packaging films and their successful applications in food packaging are summarized, including degradable materials, superhydrophobic materials, edible materials, antibacterial materials and high barrier materials. Finally, the future perspective and key challenges of polymer electrospun nanofibers for food packaging are also discussed. Hopefully, this review would provide a fundamental insight into the development of electrospun functional materials with high performance for food packaging.