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Food safety is a major concern for producers and consumers. Despite advances in modern production technologies, diseases caused by foodborne pathogens such as Salmonella, Bacillus cereus, Staphylococcus aureus and Escherichia coli continue to pose a major threat to human health and remain a pressing global issue. Data published by the World Health Organization in 2015 indicate that there are approximately 600 million cases of foodborne infections and 420,000 related deaths worldwide each year. In addition to foodborne pathogens, fungal infections not only cause up to 20% of global crop yield losses, but also cause serious problems in subsequent stages of food production. Fungi are the main cause of food spoilage such as fruits, vegetables, cheese and condiments, causing significant economic losses.
The main point of this paper
Development of active food packaging:
Active food packaging is a new strategy that aims to maintain the shelf life of products and ensure their safety, freshness and integrity.
It includes scavenging systems and release systems to remove unwanted compounds from food or its environment, and add beneficial compounds to food or its environment, respectively
Application of nanofibers in active packaging:
Nanofibers are increasingly used in active packaging due to their large specific surface area and high porosity. They can carry active substances for food preservation, antioxidants, dehumidification and ethylene removal
Preparation methods of nanofibers:
The preparation methods of nanofibers generally include electrospinning, solution blowing and centrifugal spinning
These methods have led to the development of nanofiber-based active oxygen packages for food preservation and other applications
Trends in the use of biodegradable materials：
Due to the ecological problems caused by non-biodegradable petroleum-based plastics, there is an increasing trend to use biodegradable materials in the food industry
Nanofibers can be selected from a variety of biodegradable materials, including natural polymers and synthetic polymers
Current status of active packaging applications of nanofibers:
The current status of the application of nanofibers in active food packaging includes the development of antibacterial functional packaging materials, which can extend the shelf life of food and maintain food quality and safety
Advantages and disadvantages of nanofibers:
Fibers composed of natural components have good degradability and biocompatibility, but poor mechanical properties; while fibers composed of synthetic components usually have good mechanical properties
Importance of Active Packaging:
Active packaging, as a new strategy, has emerged with consumer demand for safer, healthier and higher quality food, aiming to maintain the shelf life of products and ensure their safety, freshness and integrity
Characteristics and Applications of Nanofibers:
Nanofibers have received extensive attention in active food packaging due to their high specific surface area, high porosity and high active substance carrying capacity. They are widely used in packaging fields such as antibacterial, antioxidant, ethylene removal, dehumidification, etc.
Preparation Methods of Nanofibers:
Common methods for preparing nanofibers include electrospinning, solution blowing and centrifugal spinning. Each method has its specific influencing parameters and advantages and disadvantages, among which electrospinning is the most studied method, while solution blowing and centrifugal spinning provide the possibility of large-scale application due to their high efficiency
Substrate Materials of Nanofibers:
Substrate materials of nanofibers are widely available, including natural and synthetic polymers, which can be freely selected according to different requirements, such as safety, degradability, functionality, etc.
Limitations and Development of Nanofibers:
Despite the progress made in the application of nanofibers in active food packaging, most applications are still in the laboratory research stage. The low efficiency and high cost of nanofiber preparation are the main limitations of its commercial application. Future research needs to focus on improving the efficiency of nanofiber preparation and reducing the cost.
In summary, with the development of nanotechnology in recent decades, the application of nanofibers in active food packaging has been widely studied, including antibacterial, antioxidant, ethylene removal, dehumidification and other packaging. The preparation methods of nanofibers include electrospinning, solution blowing and centrifugal spinning. Among them, electrospinning is the most studied method, but solution blowing and centrifugal spinning are more efficient, thus providing more possibilities for the large-scale application of nanofibers in active food packaging. In addition, nanofiber substrate materials are widely available and can be freely selected according to different requirements such as safety, degradability, functionality, and properties of active substances, so they have great potential in active food packaging.
