Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications.

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.

Electrospun Functional Materials toward Food Packaging Applications: A Review.

Preparation, characterization and antimicrobial activity of polyvinyl alcohol/gum arabic/chitosan composite films incorporated with black pepper essential oil and ginger essential oil.

Background With an ever increasing demand for green materials to produce new, environmentally safe and high-quality products, edible polymers from natural polymeric materials have been attracting considerable attention in recent years. Edible polymers are mainly composed of polysaccharides, proteins and lipids, are nature based materials, which can be easily consumed by animals and human without any harmful effect on health. With the attractive features of the edible polymers such as biodegradability and bio/environmental compatibility over non-biodegradable synthetic polymers, these polymers have found wide-spread applications in food, agricultural industries, and biomedical fields. Scope and approach The current review mainly focus on the diversification of different sources of raw and edible polymeric materials, various forms or shapes (such as particles and films applied in green and smart textiles) along with the methods of fabrication, and applications as biofilms/coating technologies (for foods preservation), active/smart food packaging, functional food coating, smart drug delivery, wound dressing, tissue engineering, medical devices, personal care products, water/wastewater treatment and energies. Improving the mechanical properties, permeability and functionality are the main motivation for developing composites from polysaccharides, proteins and lipids, and these are discussed under the diverse application profile of novel edible composites. Safety and commercial aspects of edible products are also discussed within this review. Key findings and conclusions Exploring new sources of edible polymers, incorporation of active components, with combination of different edible materials and simultaneous utilization of nanotechnology/nanodevices are fundamental towards the design of environmental friendly materials in food, biomedical, and energy. Due to the greater need to conserve the nature and human existence/needs, such materials are highly used to extend the shelf life of food, achieving maximum therapeutics outcome through the development of innovative edible electronics, sensors, delivery systems, and green cosmetics.

Edible polymers: An insight into its application in food, biomedicine and cosmetics

https://digital.csic.es/bitstream/10261/200075/1/Goksen_Food%20Control_2020.pdf

Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices

Natural and edible materials have attracted increasing attention in food packaging, which could overcome the serious environmental issues caused by conventional non-biodegradable synthetic packaging. In this work, gelatin nanofibers incorporated with two kinds of essential oil (EO), peppermint essential oil (PO) and chamomile essential oil (CO), were fabricated by electrospinning for potential edible packaging application. Electron microscopy showed that smooth and uniform morphology of the gelatin/EOs was obtained, and the diameter of nanofibers was mostly enlarged with the increase of the EO content. The proton nuclear magnetic resonance spectrum confirmed the existence of PO and CO in nanofibers after electrospinning. The addition of EOs led to an enhancement of the water contact angle of nanofibers. The antioxidant activity was significantly improved for the nanofibers loaded with CO, while the antibacteria activity against Escherichia coli and Staphylococcus aureus was better for the fibers with PO addition. The combination of half PO and half CO in nanofibers compensated for their respective limitations and exhibited optimum bioactivities. Finally, the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay with NIH-3T3 fibroblasts demonstrated the absence of cytotoxicity of the gelatin/EO nanofibers. Thus, our studies suggest that the developed gelatin/PO/CO nanofiber could be a promising candidate for edible packaging.

Electrospun Gelatin Nanofibers Encapsulated with Peppermint and Chamomile Essential Oils as Potential Edible Packaging

The development of food packaging possessing bioactivities which could extend the shelf life of food has gained increased interest in recent years. In this study, gelatin nanofibers with encapsulated angelica essential oil (AEO) were fabricated via electrospinning. The morphology of gelatin/AEO nanofibers was examined by scanning electron microscopy (SEM) and the addition of AEO resulted in the increase of fiber diameter. The proton nuclear magnetic resonance (1H-NMR) spectra were measured to confirm the presence of AEO in nanofibers. The hydrophobic property of gelatin nanofibers was also found to be improved with the addition of AEO. The nanofibers incorporated with AEO showed significant antioxidant activity and inhibitory effect against both Gram-negative and Gram-positive bacteria in a concentration dependent manner. Furthermore, the 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2-H-tetrazolium bromide (MTT) assay demonstrated that the developed gelatin/AEO nanofibers revealed no cytotoxicity effect. Thus, gelatin nanofibers incorporated with AEO can be used as potential food packaging.

https://www.mdpi.com/2073-4360/12/2/299/pdf

Angelica Essential Oil Loaded Electrospun Gelatin Nanofibers for Active Food Packaging Application.

The invention relates to the technical field of biological nano-materials, in particular to a preparation method of an edible antibacterial anti-oxidative loaded nano-fiber membrane, and provides a preparation method of the edible antibacterial anti-oxidative loaded nano-fiber membrane. The method includes the steps: mixing and stirring tea polyphenol, epsilon-polylysine and gelatin until the materials are completely dissolved to obtain spinning solution; performing electrostatic spinning on the spinning solution, and heating and crosslinking electrostatic spinning products to obtain the edible antibacterial anti-oxidative loaded nano-fiber membrane. The proportion of the tea polyphenol, the epsilon-polylysine and the gelatin in the edible antibacterial anti-oxidative loaded nano-fiber membrane is (0.1-0.9):(0.1-0.9):(15-18). The preparation method of the edible antibacterial anti-oxidative loaded nano-fiber membrane solves the technical problems that an existing natural packaging material cannot give consideration to bacteriostatic activity and antioxidant activity.

Preparation method of edible antibacterial anti-oxidative loaded nano-fiber membrane

The invention belongs to the technical field of wound dressings, in particular to a core-shell drug-loaded nano-fiber dressing and a preparation method thereof. The invention provides the core-shell drug-loaded nano-fiber dressing, and the core-shell drug-loaded nano-fiber dressing is obtained through coaxial electrostatic spinning, and sustained release of drugs can be realized; a core layer is constituted by mel and polyvinyl alcohol, and a shell layer is constituted by epsilon-polylysine and polycaprolactone; due to a core-shell structure, the mel as a natural active substance can be effectively protected, an influence of an organic solvent on the active substance is avoided; through wrapping with polycaprolactone as a hydrophobic shell layer, the phenomenon that glutaraldehyde as a toxic and organic solvent is crosslinked with the polyvinyl alcohol can be avoided; the epsilon-polylysine is loaded on the shell layer, so that a good bacteria inhibition effect is achieved; and moreover, the epsilon-polylysine also can enhance interaction between cells and materials, is beneficial for adhesion and proliferation of the cells, and is high in biocompatibility.

Luo Tingting

Papers

Electrospun Gelatin Nanofibers Encapsulated with Peppermint and Chamomile Essential Oils as Potential Edible Packaging

Angelica Essential Oil Loaded Electrospun Gelatin Nanofibers for Active Food Packaging Application.

Preparation method of edible antibacterial anti-oxidative loaded nano-fiber membrane

Core-shell drug-loaded nano-fiber dressing and preparation method thereof