Design of Active Food Packaging Containing Halochromic Sensors by Nanofibers Using Electrohydrodynamic Technique

Document Type : Scientific Paper

Authors

1 Ph.D. Candidate, Department of Food Materials and Process Design, Gorgan University of Agricultural Sciences and Natural Resources

2 Professor, Department of Food Materials and Process Design, Gorgan University of Agricultural Sciences and Natural Resources

Abstract

Food packaging industry is evolved using the development of knowledge and technology. The electrospinning process is a simple, low-cost and applied method that has recently been widely used as one of the best methods of fiber production (in the nanometer to micrometer range). The principles of this process are based on applying a high electric field to a polymer solution, creating an electrostatic jet, and eventually forming fibers on the collecting plate. Due to characterizations such as high porosity and surface area (specific surface) of electrospun nanofibers, coatings produced by this method can be used in food packaging industries. The use of nanofibers in food packaging,  due to the increased protective properties of the packaging, increases the shelf life and preserves the quality of the food in the packaging. Electrospinning process can also be used to produce pH-sensitive sensors, incorporated food packaging, which will help the consumer to quickly assess the products freshly. Since nanofibers production technology is very popular nowadays, in this study, we have introduced the electrospinning process, factors affecting the diameter of nanofibers, and nanofiber applications in food packaging.

Keywords

References

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History

  • Receive Date: 22 June 2019
  • Revise Date: 21 July 2019
  • Accept Date: 23 October 2019
  • Publish Date: 21 November 2019

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