Electrospinning of PLA Nanofibers: Recent Advances and Its Potential Application for Food Packaging
文献类型： 外文期刊
作者： Wu, Jia-hui 1 ; Hu, Teng-gen 3 ; Wang, Hong 1 ; Zong, Min-hua 2 ; Wu, Hong 2 ; Wen, Peng 1 ;
作者机构： 1.South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Food Qual & Safety, Guangzhou 510642, Peoples R China
2.South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangdong Key Lab Agr Prod Proc, Minist Agr,KeyLaboratory Funct Foods, Guangzhou 510640, Peoples R China
关键词： PLA; electrospinning; enhanced physical properties; active packaging; intelligent packaging
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.895； 五年影响因子：6.048 ）
ISSN： 0021-8561
年卷期： 2022 年 70 卷 27 期
页码：
收录情况： SCI
摘要： ABSTRACT: Poly(lactic acid), also abbreviated as PLA, is a promising biopolymer for food packaging owing to its environmentalfriendly characteristic and desirable physical properties. Electrospinning technology makes the production of PLA-based nanomaterials available with expected structures and enhanced barrier, mechanical, and thermal properties; especially, the facile process produces a high encapsulation efficiency and controlled release of bioactive agents for the purpose of extending the shelf life and promoting the quality of foodstuffs. In this study, different types of electrospinning techniques used for the preparation of PLAbased nanofibers are summarized, and the enhanced properties of which are also described. Moreover, its application in active and intelligent packaging materials by introducing different components into nanofibers is highlighted. In all, the review establishes the promising prospects of PLA-based nanocomposites for food packaging application.
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