Investigation the Functional Properties of Nanoparticles in Food Packaging by Electrospinning Method

Document Type : Scientific Paper

Authors

Gorgan University of Agricultural Science and Natural Resources, Department of Food Science and Technology

Abstract

In recent years, the packaging industry has received a lot of attention due to the increasing demand of consumers to maintain quality and increase the shelf life of food products. These days, many food products lose their marketability due to poor storage and packaging conditions, which can lead to many losses. The electrospinning process by applying high electric field in polymer solution and forming nano fibers by suitable molecular properties and high surface area known as the common methods. In addition, nanofibers have received a lot of attention in food packaging due to the protection of quality and the promotion of protective properties. The usage of inorganic and metal nano particles as functional materials caused improvement of nanofiber properties in food packaging. In this study, the electrospinning process is introduced. Then, the usage of nanoparticles in food packaging are demonstrated. The usage of these nanoparticles has also been investigated to increase functional properties and improve the quality of food by using the electrospinning process.

Keywords

References

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History

  • Receive Date: 21 May 2020
  • Revise Date: 19 June 2020
  • Accept Date: 21 December 2020
  • Publish Date: 19 January 2021

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