Electrospining Machine: Development and Trends in Electrostatically Spun Activated Food Packaging

Literature introduction

The electrospinnig machine is a simple and versatile technique for designing nano/micro fibres with high porosity, large surface area to volume ratio, excellent tunability and flexibility. Substantial progress has been made in recent years in the development of electrostatically spun activated food packaging with many publications emerging. However, there is a lack of comprehensive and intuitive analyses of the most critical research topics and trends in the development of electrostatically spun activated food packaging.

the key points of this paper

1. In this study, 350 papers on ‘electrospun active food packaging’ were collected from 2007 to 2021 in the WoSCC database and analysed using Citespace and Scientometrics methods.

2.The results of the study show that current research in this field focuses on the use of biodegradable polymers such as starch, PHBV, PLA, and bioactive compounds such as nisin and curcumin, as well as the addition of nanomaterials or CD-ICs for the preparation of nanofibre packaging materials and the enhancement of the barrier properties of Electrospun Nanofbers.These findings help researchers to identify future research directions and innovative ideas to advance the research progress and application of electrospimnimg system in the field of food packaging

Advantages of electrospinnig machine technology in active food packaging

1. High surface area:

Lab electrospinning machime can produce nanofibres with a high surface area, which is useful for encapsulating bioactive compounds and enhancing the functionality of food packaging materials.

2. Mild processing conditions:

The electrospimnimg system operates under mild conditions to protect sensitive active compounds that are degraded during high temperature processing.

3. Diverse nanofibre structures:

 Electrospinning technology enables the preparation of Electrospun Nanofbers with a variety of structures, such as uniaxial, core-shell and porous structures, offering more possibilities for the encapsulation of bioactive compounds.

4. Biodegradability and biocompatibility: 

The use of natural biopolymers in electrospinning allows for the preparation of biodegradable and biocompatible films, contributing to the sustainability and renewability of food packaging systems.

5. Enhanced loading capacity: 

Electrospun Nanofbers have high porosity and loading capacity, making them suitable for efficient encapsulation of bioactive compounds with improved release efficiency.

What are the current research hotspots for electrostatic spinning activated food packaging?

1.Use of biodegradable polymers: 

The use of biodegradable polymers such as starch, PHBV and PLA in active food packaging materials produced by electrospinnig machine is a focus.

2.Encapsulation of bioactive compounds: 

Research has focused on encapsulating bioactive compounds, especially curcumin and nisin, in biodegradable polymer matrices.

3.the incorporation of nanomaterials: 

The addition of cyclodextrin inclusion compounds, nanocomposites and other nanomaterials to prepare nanofibre encapsulation materials is a current research hotspot.

4.Enhancement of barrier properties: 

Researchers are trying to improve the barrier properties of nanofibres, especially focusing on strategies to enhance the resistance to water vapour permeation and oxygen barrier properties.

5.Exploration of antimicrobial properties:

There is great interest in exploring the antimicrobial properties of Electrospun Nanofbers, including the doping of metal and biopolymer nanoparticles to enhance antimicrobial activity

Original link: https://doi.org/10.1016/j.foodcont.2024.110291