چکیده مقاله
Nanofibers represent a transformative innovation in food packaging within the food industry, offering enhanced functionality through their unique structural properties such as high surface to volume ratio, porosity, and the ability to encapsulate active compounds This review comprehensively examines the utilization of nanofibers in food packaging, focusing on their preparation, applications, and future prospects Electrospinning emerges as the predominant method for nanofiber production, enabling the creation of structures like uniaxial, core shell, and porous fibers from natural polymers e g , chitosan, gelatin, zein and synthetic ones e g , PVA, PCL These nanofibers facilitate active packaging by incorporating antimicrobial agents e g , silver nanoparticles, essential oils , antioxidants e g , curcumin, vitamin E , and sensors for intelligent monitoring of food freshness via pH or gas indicators Recent studies highlight nanofibers' role in extending shelf life; for instance, zein based nanofibers loaded with thymol inhibit E coli and S aureus growth, while core shell designs allow controlled release, minimizing burst effects and enhancing efficacy Biodegradable nanofibers align with sustainability goals, reducing plastic waste and supporting circular economies However, challenges include potential nanoparticle migration into food, raising safety concerns under regulations like those from FDA and EFSA, which mandate GRAS status and risk assessments for nanomaterials This review covers an introduction to nanofiber principles, historical research background, and eight specialized sections on production methods, mechanical enhancements, antimicrobial uses, antioxidant integration, smart features, safety evaluations, scalability issues, and emerging trends Each section includes detailed analyses and specialized tables comparing parameters like fiber diameter, encapsulation efficiency, antimicrobial zone inhibition, tensile strength, release kinetics, toxicity profiles, production yields, and environmental impacts
نویسندگان
Behzad Beizaeil
PhD student in Food Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch, Tehran, Iran
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Somayeh Sepahvand
Ph D in Food Sience and Technology food Microbiology, Department of food science and Technology, Yasooj Branch, Islamic Azad University, Yasooj,Iran
Shima Omidi
Ph D Graduate, Department of food science and Technology, Faculty of Engineering, Islamic Azad University, Shahreza Branch, Isfahan, Iran
شیوه ارجاع
Beizaeil, Behzad and Jamshid Eini, Morteza and Sepahvand, Somayeh and Omidi, Shima,1404,Use of Nanofibers in Food Packaging: A Review,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین