Gelatin-based electrospun nanofibers in food packaging: Overcoming obstacles and looking forward to the future

Gelatin (GE) is a versatile biopolymer with many valuable properties, particularly in the context of food packaging (F_Pack). Its biodegradability, biocompatibility, and ability to form porous structures make it ideal for various applications. This review examines the applications of electrospun GE-based nanofibers (EGFs) and their recent advances in F_Pack. The majority of EGFs are determined to be biodegradable and biocompatible, with the ability to form a highly porous structure with outstanding characteristics, making them appropriate for a broad range of applications, including F_Pack. However, native GE has limitations, such as sensitivity to moisture, which can restrict its use in certain applications. To address these limitations, researchers are exploring ways to enhance the properties of GE-based materials. EGFs are produced with a variety of natural and synthetic ingredients to increase their physical, mechanical, elastic, water resistance, vapor barrier, UV-blocking, and thermal stability properties. Furthermore, EGFs have antimicrobial and antioxidant properties that help to extend the shelf life of many food products. The prospective uses, challenges, and limitations of EGFs in F_Pack are also addressed. Overall, EGFs show promise as a sustainable and effective packaging material, but further research is needed to optimize their properties and ensure their safety for use in F_Pack.