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dc.contributor.authorTopuz, Fuat
dc.contributor.authorUyar, Tamer
dc.date.accessioned2020-01-29T06:31:39Z
dc.date.available2020-01-29T06:31:39Z
dc.date.issued2019-12-18
dc.date.submitted2019-08-04
dc.identifier.citationTopuz, F., & Uyar, T. (2020). Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications. Food Research International, 130, 108927. doi:10.1016/j.foodres.2019.108927
dc.identifier.doi10.1016/j.foodres.2019.108927
dc.identifier.urihttp://hdl.handle.net/10754/661308
dc.description.abstractFood packaging is a multidisciplinary area that encompasses food science and engineering, microbiology, as well as chemistry, and ignited tremendous interest in maintaining the freshness and quality of foods and their raw materials from oxidation and microbial spoilage. With the advances in the packaging industry, they could be engineered as easy-to-open, resealable, active, as well as intelligent with the incorporation of sensory elements while offering desired barrier properties against oxygen and water vapor. In this regard, the use of the electrospinning approach allows producing nanofibrous packaging materials with large surface-to-volume ratios and enables the higher loading of active agents into packaging materials. Electrospun packaging materials have been produced from various polymers (i.e., synthetic and natural) and their (nano)composites, and were mainly exploited for the encapsulation of active agents for their use as active food packaging materials. The electrospinning process was also used for the deposition of electrospun fibers on films to enhance their performance (e.g., as reinforcement material, or to enhance barrier properties). They could be even engineered to provide nutraceuticals to food, or antioxidant, antimicrobial or antifungal protection to the packaged food. In this article, first, introductory descriptions of food packaging, barrier properties, and electrospinning are given. Afterward, active and intelligent food packaging materials are briefly discussed, and the use of electrospinning for the fabrication of active food packaging materials is elaborated. Particular interest has been given to the polymer-type used in the production of electrospun fibers and active properties of the resultant packaging materials (e.g., antioxidant, antibacterial, antifungal). Finally, this review paper concludes with a summary and future outlook towards the development of electrospun food packaging materials.
dc.publisherElsevier BV
dc.relation.urlhttps://linkinghub.elsevier.com/retrieve/pii/S0963996919308130
dc.rightsNOTICE: this is the author’s version of a work that was accepted for publication in Food Research International. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Research International, [[Volume], [Issue], (2019-12-18)] DOI: 10.1016/j.foodres.2019.108927 . © 2019. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleAntioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications
dc.typeArticle
dc.contributor.departmentPhysical Science and Engineering (PSE) Division
dc.identifier.journalFood Research International
dc.rights.embargodate2020-12-18
dc.eprint.versionPost-print
dc.contributor.institutionDepartment of Fiber Science & Apparel Design, College of Human Ecology, Cornell University, Ithaca, NY 14853, USA
kaust.personTopuz, Fuat
dc.date.accepted2019-12-15
refterms.dateFOA2020-12-18T00:00:00Z
dc.date.published-online2019-12-18
dc.date.published-print2020-04


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