Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review

作者：Anto Pradeep Raja Charles, Tony Z. Jin, R. Mu, Ying Wu · 发表于：Comprehensive Reviews in Food Science and Food Safety · 年份：2021 · DOI：10.1111/1541-4337.12827 · 被引用次数：65 · 研究领域：Electrohydrodynamics and Fluid Dynamics、Electrospun Nanofibers in Biomedical Applications、Postharvest Quality and Shelf Life Management

The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food's quality, safety, and shelf-life. Through electrospinning and electrospray, fibers and particles are encapsulated with bioactive compounds for active packaging applications. Understanding the principle behind electrohydrodynamics provides fundamentals in modulating the material's physicochemical properties based on the operating parameters. This review provides a deep understanding of electrospray and electrospinning, along with their advantages and recent innovations, from food packaging perspectives. The natural polymers suitable for developing active packaging films and coatings through electrohydrodynamics are intensely focused. The critical properties of the packaging system are discussed with characterization techniques. Furthermore, the limitations and prospects for natural polymers and electrohydrodynamic processing in active packaging are summarized.