Abedi-Firoozjah Reza, Bahramian Behnam, Tavassoli Milad, Ahmadi Neshat, Noori Seyyed Mohammad Ali, Hashemi Mohammad, Oladzadabbasabadi Nazila, Assadpour Elham, Zhang Fuyuan, Jafari Seid Mahdi
Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran.
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Int J Biol Macromol. 2025 Feb;288:138717. doi: 10.1016/j.ijbiomac.2024.138717. Epub 2024 Dec 16.
Gums represent an intriguing group of biopolymers utilized in the food industry owing to their exceptional properties. These intricate carbohydrate biomolecules possess the capacity to form gels and mucilage structures by binding with water. Their stabilizing potential, heightened viscosity, emulsifying characteristics, broad compatibility, and cost-effectiveness render them a valuable resource in the realm of food packaging. Electrospun nanofibers (ENFs) derived from gums offer an amplified surface-to-volume ratio in comparison to bulk materials at the macroscopic level, resulting in increased porosity and enhanced mechanical properties. These attributes have the potential to enhance surface functionalities and diversify their range of applications. Despite the limited availability of gum types for the synthesis of ENFs, extensive research has been dedicated to the advancement of gum-based ENFs and the exploration of their applications. This review paper delves into the influence of gum properties on solution spinnability and the prospective applications of gum-based ENFs in active and intelligent food packaging.
由于其特殊性能，胶类物质是食品工业中使用的一类有趣的生物聚合物。这些复杂的碳水化合物生物分子能够通过与水结合形成凝胶和黏液结构。它们的稳定潜力、高黏度、乳化特性、广泛的兼容性和成本效益使其成为食品包装领域的宝贵资源。与宏观层面的块状材料相比，由胶类物质制成的电纺纳米纤维（ENF）具有更大的比表面积，从而导致孔隙率增加和机械性能增强。这些特性有可能增强表面功能并扩大其应用范围。尽管用于合成ENF的胶类种类有限，但大量研究致力于基于胶类的ENF的发展及其应用探索。这篇综述文章深入探讨了胶类性质对溶液可纺性的影响以及基于胶类的ENF在活性和智能食品包装中的潜在应用。
