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 provides a preparing method of nanofiber wound dressing. The method includes the steps of A, stirring and dissolving gelatin, an acetic acid solution, peppermint essential oil and chamomile essential oil to obtain a spinning solution; B, conducting electrostatic spinning on the spinning solution to obtain a nanofiber; C, crosslinking the nanofiber in a crosslinking agent, and conducting drying to obtain the nanofiber wound dressing. The invention further provides a preparing method of edible package. The method includes the steps of A, stirring and dissolving gelatin, an acetic acid solution, peppermint essential oil and chamomile essential oil to obtain a spinning solution; B, conducting electrostatic spinning on the spinning solution to obtain the edible package. The nanofiber wound dressing with the gelatin and acetic acid solution is high in biocompatibility, has the mesh-shaped structure similar to the cell epimatrix structure, is beneficial for cell adhesive and proliferation and promotes the wound healing. The edible package contains natural raw materials, is high in biocompatibility and free of toxic action on cells and has a good shielding function.

Preparing method of nanofiber film suitable for wound dressing and edible package

The invention provides a preparation method of a nanofiber wound dressing. The preparing method includes the steps of A) stirring and dissolving gelatin, an acetic acid aqueous solution and peppermintessential oil to obtain a spinning solution; B) electrospinning the spinning solution to obtain nanofibers; C) crosslinking the nanofibers in a crosslinking reagent, and drying the mixture to obtainthe nanofiber wound dressing. The nanofiber wound dressing obtained by mixing the gelatin and the peppermint essential oil, conducting spinning and then conducting crosslinking has good biocompatibility and good antibacterial activity and has no toxic effect on cells. The invention also provides a preparation method of an edible pack. The preparing method includes the steps of A) stirring and dissolving gelatin, an aqueous acetic acid solution and peppermint essential oil to obtain a spinning solution; B) electrospinning the spinning solution to obtain the edible pack. According to the preparing method of the edible pack, the gelatin and the peppermint essential oil are mixed and spun to obtain the edible pack, the selected materials are natural, and the edible pack has good biocompatibility, has no toxic effect on cells and has a good release rate and good antibacterial activity.

Nanofiber wound dressing, preparing method of nanofiber wound dressing, edible pack and preparing method of edible pack

The invention provides a preparation method of a nano-fiber wound dressing. The preparation method of the nano-fiber wound dressing comprises the steps that (A) gelatin, an acetic acid aqueous solution and chamomile essential oil are stirred and dissolved, so that a spinning solution is obtained; (B) electrostatic spinning is conducted on the spinning solution, so that nano-fiber is obtained; (C)the nano-fiber is cross-linked in a cross-linking agent, after drying, the nano-fiber wound dressing is obtained. The nano-fiber wound dressing which is obtained by means of blend spinning of the gelatin and chamomile essential oil and cross-linking has good biocompatibility and is not hazardous to cells. The invention further provides a preparation method of edible package. The preparation method of the edible package comprise the steps that (A) gelatin, an acetic acid aqueous solution and chamomile essential oil are stirred and dissolved, so that spinning solution is obtained; (B) electrostatic spinning is conducted on the spinning solution, so that the edible package is obtained. According to the preparation method of the edible package, through blend spinning of the gelatin and the chamomile essential oil, the edible package is obtained, so that raw materials are natural, the biocompatibility is good, and the edible package is not hazardous to cells.

Gelatin/ chamomile essential oil nano-fiber biological dressing, edible package and preparation method of gelatin/ chamomile essential oil nano-fiber biological dressing and edible package

Ma-Fang Zihui

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.

Preparing method of nanofiber film suitable for wound dressing and edible package

Nanofiber wound dressing, preparing method of nanofiber wound dressing, edible pack and preparing method of edible pack

Gelatin/ chamomile essential oil nano-fiber biological dressing, edible package and preparation method of gelatin/ chamomile essential oil nano-fiber biological dressing and edible package