Recent Developments Towards Sustainable Solutions in Electrospun Active Packaging Systems for Various Foods.

Area of Science:

• Food Science and Technology
• Materials Science
• Nanotechnology

Background:

• Microbial spoilage and oxidation cause substantial food deterioration, leading to significant food waste.
• Active food packaging presents an effective strategy to mitigate these losses and extend food shelf life.
• Nanofiber technology, particularly electrospinning, offers promising advancements for active food packaging.

Purpose of the Study:

• To provide a comprehensive review of active food packaging utilizing electrospun nanofibers.
• To explore the advantages of electrospinning over conventional methods for active packaging production.
• To discuss applications, regulatory aspects, and future prospects of this technology.

Main Methods:

• Review of recent advancements in active food packaging materials and techniques.
• Comparative analysis of electrospinning with extrusion and dip-coating methods.
• Examination of polymer types, active ingredients, and their incorporation into nanofibers.

Main Results:

• Electrospinning offers benefits like high surface-to-volume ratio, controlled release, and enhanced encapsulation efficiency.
• Various natural and synthetic polymers can incorporate active agents like essential oils and nanoparticles.
• Regulatory guidelines from EFSA and FDA exist for nanomaterials in food packaging.

Conclusions:

• Electrospun active packaging demonstrates significant potential for enhancing food preservation and reducing waste.
• Challenges in industrial adoption include low production capacity and commercial viability.
• Consumer education and clear labeling are crucial for acceptance, with electrospinning expected to dominate future food packaging production.