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Electrospun Edible Films and Coatings: Cutting-Edge Innovations and Practical Applications
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Researchers reviewed electrospun edible films and coatings made from biopolymers as a sustainable replacement for non-biodegradable plastic food packaging, highlighting their mechanical versatility and capacity to incorporate active ingredients like essential oils and polyphenols. Replacing conventional plastic packaging with biodegradable alternatives directly addresses one of the largest sources of microplastic pollution, reducing both environmental accumulation and the leaching of plastic particles into packaged food products.
The increasing demand for minimally processed food and the need to address non-biodegradable packaging, which contributes to environmental pollution and the production of microplastics, are enhancing the importance of edible films. Electrospinning (ES) is an innovative technique for producing nanofibers from biopolymers, which is used in the production of edible films and coatings. ES presents several advantages, including versatility, cost-effectiveness, high loading capacity, lightweight properties, exceptional tunability, and superior mechanical, thermal, and functional characteristics. This review thoroughly examines the advantages and disadvantages of electrospun edible films and coatings, including the biopolymers utilized and their physical, mechanical, and functional properties. The utilization of electrospun edible films and coatings for diverse food products, including fruits, vegetables, shellfish, fish, meat, poultry, and dairy, is also investigated. Particular focus is placed on the application of electrospun matrices in controlling release behavior, modulating mass transfer, and enhancing barrier properties. The incorporation of encapsulated active ingredients, such as essential oils, polyphenols, and enzymes, provides these films with additional multifunctionality for food preservation and safety. The nanofibrous structure offers increased surface area-to-volume ratios, enabling easier diffusion and enhanced interaction with target analytes. The incorporation of biologically active compounds into the polymer matrix facilitates the effective release of active agents while maintaining the quality of food products through antibacterial and antioxidant capacity. The creation of such biodegradable packaging products aligns with global climate action objectives (SDG 13) and promotes sustainable production and consumption trends (SDG 12), thereby minimizing plastic waste and carbon emissions. Additionally, the incorporation of ES into innovative and sustainable manufacturing systems conveys the spirit of Industry 4.0 and 5.0 by embracing green technologies, circular economy approaches, and innovation-driven environmental protection. However, consumer acceptance of electrospun edible films and coatings remains to be explored, which could potentially guide future research.
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