Classification of electrospinning polymer matrix and application of antibacterial packaging

  • SHAO Ping ,
  • AI Fangmi ,
  • QIAN Peiyu ,
  • PAN Jiefeng
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  • Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China

Received date: 2019-05-13

  Online published: 2019-12-20

Abstract

With the increasing demand for antimicrobial packaging in modern food industry, the improvement and application of nanotechnology and materials has gradually become a research hotspot. Among them, electrospinning is a new technology of embedding active substances, and it also has good slow-release effect on active substances. The nanofibers prepared by this technology have potential application value in food industry. The application status of electrospinning technology in food packaging antimicrobial substances was reviewed from two aspects, including natural polymer (protein, polysaccharide) and synthetic polymer (polyvinyl alcohol, polyethylene oxide, polylactic acid, polypropylene). The application prospect of electrospinning in food science was also prospected. The combination of electrospinning technology and food antimicrobial packaging will be more widely used in the future, and the development of antimicrobial packaging will be more diversified.

Cite this article

SHAO Ping , AI Fangmi , QIAN Peiyu , PAN Jiefeng . Classification of electrospinning polymer matrix and application of antibacterial packaging[J]. Food and Fermentation Industries, 2019 , 45(20) : 291 -297 . DOI: 10.13995/j.cnki.11-1802/ts.021078

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