Functionalized Gelatin Electrospun Nanofibrous Membranes in Food Packaging: Modification Strategies for Fulfilling Evolving Functional Requirements

Abstract

Gelatin, known for its excellent biocompatibility, strong aggregative properties, and low cost, has been extensively investigated as a promising material for food packaging. Among various fabrication methods, electrospinning stands out due to its simplicity, cost-effectiveness, high process controllability, and ability to produce nanofiber membranes with enhanced properties. This review provides a comprehensive overview of the sources, properties, and applications of gelatin, along with the fundamental principles of electrospinning and its applications in food packaging. Additionally, the common types of electrospinning techniques used in food packaging are also covered. In recent years, increasing research efforts have focused on gelatin-based electrospun nanofiber membranes for food packaging applications. The functionalization of electrospinning gelatin-based nanofiber membrane was realized by incorporating various active substances or combining it with other techniques, fulfilling the new requirements of food packaging. In this review, gelatin-based electrospun nanofiber membranes for food packaging applications are overviewed, with a particular emphasis on various types of modifications for the membranes aimed at meeting diverse application demands. Finally, the future perspectives and challenges in the research of gelatin-based electrospun nanofiber membranes for food packaging are discussed.

Keywords: electrospinning; food packaging; gelatin; modification; nanofiber.

Figure 6

Some representative studies of electrospun gelatin-based nanofibers incorporated with antibacterial agents. (A) Inhibition against S. aureus and E. coli by different concentrations of electrospun chitosan–gelatin nanofibers containing Zataria multiflora extract. Reprinted with permission from reference [98]. (****: p < 0.0001 and *: p < 0.05 vs. PE, ####: p < 0.0001, ###: p < 0.001, ##: p < 0.01 and #: p < 0.05 vs. Gel70-Cs30, ++++: p < 0.0001 vs Cross Gel70-Cs30, ××: p < 0.01 and ××××: p < 0.0001 vs. Gel70-Cs30-ZME.) Copyright 2024 Springer. (B) Inhibition against E. coli and S. aureus of electrospun ethylcellulose-gelatin nanofibers containing zinc oxide nanoparticles. Lowercases indicate statistical significance (p < 0.05). Reprinted with permission from reference [103]. Copyright 2018 American Chemical Society. (C) Inhibition zones of PLA films coated with gelatin–chitosan nanofibers incorporated with tannic acid and chitooligosaccharides. Reprinted with permission from reference [156]. Copyright 2022 Elsevier. (D) Antibacterial activity of electrospun gelatin/tea polyphenol/ε-PL nanofiber membranes. Reprinted with permission from reference [105]. Copyright 2022 Elsevier.

Figure 7

Some representative studies of electrospun gelatin-based nanofibers incorporated with antioxidant agents. (A) Antioxidant activity of electrospun gelatin nanofibers containing different content angelica EO. Reprinted with permission from reference [118]. Copyright 2020 Multidisciplinary Digital Publishing Institute. * p < 0.05 versus the control group. (B) Antioxidant activity of electrospun crosslinked fish gelatin nanofibers containing sucrose, glucose, or fructose. FG = fish gelatin, S = sucrose, G = glucose, F = fructose, 10 = 10% (w/w, based on the gelatin weight). Reprinted with permission from reference [177]. Copyright 2021 Elsevier.

Figure 1

(A) A time distribution of different keywords, labeled to represent the year in which the keywords are predominantly concentrated. (B) A density analysis of different keywords; the brighter colors indicate more frequent appearances of the keywords. Supported by VOSviewer 1.6.20.

Figure 2

Sources of gelatin and its applications in food industry.

Figure 3

Schematic illustration of electrospinning process.

Figure 4

Common types of electrospinning for food packaging.

Figure 5

Methods of hydrophobic modification of gelatin-based electrospun nanofibers for food packaging applications. (A,B) Incorporation of active substances such as zinc oxide nanoparticles (A), cinnamaldehyde, and thymol (B). Reprinted with permission from references [103,104]. Copyright 2018 American Chemical Society and 2023 Elsevier. (C) Integration of electrospinning with crosslinking. Reprinted with permission from reference [105]. Copyright 2022 Elsevier.

Figure 8

Electrospun gelatin nanofiber membranes for intelligent food packaging. (A) pH indication effect (a–c) of electrospun zein–gelatin–Fe²⁺–blueberry anthocyanins nanofiber indicator film. Reprinted with permission from reference [182]. Copyright 2022 Elsevier. (B) Stability (a) and color change (b) of electrospun pH-responsive gelatin-based nanofibers loaded with red radish anthocyanin extract. Reprinted with permission from reference [183]. Copyright 2023 Elsevier. (C) Preparation and mechanism for color change in electrospun gelatin–chitosan nanofibers loaded with curcumin. Reprinted with permission from reference [155]. Copyright 2023 KeAi Publishing. (D) Schematic of electrospun gelatin nanofibers incorporated with black elderberry extract, Au nanoparticles, and SnO₂. Reprinted with permission from reference [184]. Copyright 2024 Elsevier.