Improving the function of electrospun film by natural substance for active packaging application of fruits and vegetables

• DOI: 10.1016/j.lwt.2023.115683
• Publication Date: 2023-12-23T14:20:16Z
• Authors: Xinzhi Cui; Ya You; Yibing Ding; Chanchan Sun; Bangdi Liu; Xiaomei Wang; Fengjun Guo; Quanwen Liu; Xinguang Fan; Xiulian Li
• Keywords: Active packaging; Electrospinning

Fruits and vegetables are highly susceptible to spoilage, effective postharvest packaging technology can significantly extend their shelf life of fruits vegetables. Many studies have shown that the use electrospinning encapsulate natural bioactive compounds, including plant extracts, metals, metal oxides, in active effectively Electrospun films characteristics a large specific surface area, high porosity, non-thermal processing, which improve encapsulation efficiency slow-release performance compounds. This paper reviews research progress encapsulating compounds for vegetables, effect functional electrospun submicro-fiber on storage quality Encapsulation into submicro-fibers film function film, antibacterial property, antioxidant property ethylene absorption property. These effects include (1) control softening, (2) inhibition fruit browning enhancement capacity, (3) degradation, (4) reduction corruption, (5) regulation sugars acids. review provides deep insights current limitations future prospects field packaging.