Electrospinning of nanofibers: Potentials and perspectives for active food packaging

• Published in: Comprehensive reviews in food science and food safety Vol. 19; no. 2; pp. 479 - 502
• Main Authors: Zhang, Cen, Li, Yang, Wang, Peng, Zhang, Hui
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.03.2020
• Subjects: active food packaging; anti-infective agents; Antimicrobial agents; Antioxidants; bins (containers); Bioactive compounds; Carbon dioxide; chemical bonding; consumer demand; electrospinning design; ethylene; Food; Food packaging; foods; food‐grade materials; free radical scavengers; functionalized nanofibers; nanofibers; Packaged food; polymers; Shelf life; Structure-function relationships; electrospinning design; functionalized nanofibers; active food packaging; food-grade materials

Electrospun nanofibers with structural and functional advantages have drawn much attention due to their potential applications for active food packaging. The traditional role of food packaging is just storage containers for food products. The changes of retailing practice and consumer demand promote...