Nanofiber-based Food Preservation Solution

Nanofibers have a small diameter and high surface area, which can release active agents in time and prevent bacteria from entering, so they have received extensive attention in the field of food preservation. Aprofood has deeply explored the field of food nanomaterials, and is committed to providing global customers with comprehensive food preservation solutions based on nanofiber.

Overview of Nanofibers

Nanofiber is a kind of linear material with a certain aspect ratio, whose diameter is nanometer and length is large. Its large surface area endows it with a unique function of "activity". Nanofibers can be used to produce active packaging with antibacterial effect, and can be endowed with certain slow release function. In edible coatings, nanofibers can be embedded in bioactive materials, such as plant extracts, antioxidants, antibacterial agents, etc.

Nanofibers can be arranged in two forms: a) aligned, b) random. Compared with the form of random distribution, the aligned form shows better physical and chemical properties. In edible coatings, alignment is advantageous because cells and nanofibers are aligned in each other's direction, and this structure directly leads to the formation of targeted extracellular matrix.

Fig. 1 A visual polyvinylidene fluoride (PVDF) fiber film is used for pork preservation and freshness monitoring.( Zhang, et al., 2022)

Applications of Nanofibers in Food Preservation

Food Packaging

Nanofiber material packaging stands out for its large specific surface area, high porosity, anti-bacterial and anti-oxidation properties and degradability. It can develop anti-bacterial packaging, anti-oxidation packaging and high temperature and humidity resistant packaging.

Food Filters

In order to improve the taste of liquid food, such as fruit juice and beer, and extend their storage time, suspended solids, bacteria, pectin and crude protein that may cause their deterioration must be removed. Nanofiber membrane is a material suitable for filtering fine particles.

Our Nanofiber-based Food Preservation Solutions

Aprofood has been committed to the research of food nanomaterials for a long time. With rich experience and professional knowledge, it can provide global customers with comprehensive food preservation solutions based on nanofiber.

We provide various types of nanofiber development solutions for food preservation.

• Structural types of nanofibers: Uniaxial nanofibers, Core-shell nanofibers, Porous nanofibers.
• Types of nanofiber polymers

  Natural polymer	Protein family: gelatin, zein, silk fibroin, wheat, whey and marine sources proteins
  	poly-saccharides family: starch, pullulan, alginate, chitosan, cellulose and cyclodextrin
  Synthetic polymer	poly (vinyl alcohol) (PVA), poly (ethylene oxide) (PEO), poly (vinyl pyrrolidone) (PVP), poly (ε-caprolactone) (PCL), Poly L-lactic acid (PLLA) and Poly (lactic acid)- (glycolic acid) (PLGA)

• Active components in nanofibers:
  Natural plant extracts: vanillin, cinnamaldehyde, carvacrol, linalool, eugenol, α-pinene, geraniol, menthol, curcumin, gallic acid, tea polyphenol, α-tocopherol, allylisothiocyanate, nisin, metal-based nanoparticles, etc.

We also provide testing and verification of nanofibers, including morphology, diameter, length, tensile and fracture properties, as well as physical and chemical properties and activity effects after loading functional components.

Our Advantages

Customization of various nanofiber

Experience in nanomaterials development

Multiple application approaches

Fast turnaround time and competitive prices

Aprofood is committed to providing customers around the world with extensive support for food preservation related research. We focus on the development of food preservation solutions based on various types of nanofiber systems. Please contact us to learn more about our nanofiber system solutions.

References

1. Han, W., Li, X., Yu, G., Wang, B., Huang, L., Wang, J., & Long, Y. (2022). Recent Advances in the Food Application of Electrospun Nanofibers. Journal of Industrial and Engineering Chemistry, 110: 15-26.
2. Zhang, J., Huang, X., Zhang, J., Liu, L., Shi, J., Muhammad, A., Zhai, X., Zou, X., Xiao, J., Li, Z., Li, Y., & Shen, T. (2022). Development of nanofiber indicator with high sensitivity for pork preservation and freshness monitoring. Food chemistry, 381, 132224.