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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Residue Chemistry and Predictive Microbiology Research » Research » Publications at this Location » Publication #382034

Research Project: Integration of Multiple Interventions to Enhance Microbial Safety, Quality, and Shelf-life of Foods

Location: Residue Chemistry and Predictive Microbiology Research

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

Author
item CHARLES, ANTO,PR - Tennessee State University
item MU, RICHARD - Tennessee State University
item Jin, Zhonglin
item WU, YING - Tennessee State University

Submitted to: Comprehensive Reviews in Food Science and Food Safety
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/26/2021
Publication Date: N/A
Citation: N/A

Interpretive Summary: Electrohydrodynamic processing has drawn attention in food packaging due to its potential in fabricating materials with advanced structural and functional properties. This review covers the critical properties of the packaging system from natural polymers and electrohydrodynamic processing and provides a deep understanding of electrospraying and electrospinning, along with their advantages, from active food packaging perspectives.

Technical Abstract: The fabrication of active packaging materials based on natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing the food's quality, safety, and shelf life. Through electrospinning and electrospraying, 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 aims to provide a deep understanding of electrospraying and electrospinning, along with their advantages, from food packaging perspectives. The natural polymers suitable for developing active packaging films and coatings through electrohydrodynamics is 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.