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Preparation of solution blow spinning nanofibers and its application in the food field: a review

  • Lianye Li , Wenbo Li , Wuliang Sun , Yue Dong , Lu Jia and Wenxiu Sun EMAIL logo
Published/Copyright: May 14, 2024

Abstract

Solution blow spinning is a technology that uses high-pressure gas to prepare spinning solution into nanofibers. It has the advantages of high production efficiency and easy operation, and the prepared nanofibers have a large specific surface area, high porosity, and flexible surface functionalization. Therefore, solution blow spinning has received more and more attention in the food field. This paper first introduces the principle of solution blow spinning, the influence of spinning liquid properties, process parameters, and environmental factors on the spinning process. Secondly, it introduces the materials and ways of applying solution blow-spun nanofibers in the food field, such as bacteriostatic food packaging, slow-release food packaging, and intelligent sensors. Finally, the application of solution blow spinning technology in food is summarized and prospected. This paper provides a reference for further research and application of solution blow spinning in the food field at a later stage.


Corresponding author: Wenxiu Sun, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China, E-mail:

Award Identifier / Grant number: 2021GG0430

Award Identifier / Grant number: 32360607

  1. Research ethics: Not applicable.

  2. Author contributions: Lianye Li organized the literature and wrote the article. Wenbo Li and Wuliang Sun guided the framing of the article and proofread the draft. Yue Dong and Lu Jia searched the literature and participated in article revision. Wenxiu Sun provided guidance and financial support. The authors has accepted responsibility for the entire content of this manuscript and approved its submission.

  3. Competing interests: The authors states no conflict of interest.

  4. Research funding: This work was supported by Science and Technology Program of Inner Mongolia, China (2021GG0430), and National Natural Science Foundation of China (32360607).

  5. Data availability: Not applicable.

Abbreviations

BN

boron nitride

BTB

bromothymol blue

CA

cellulose acetate

CGA

chlorogenic acid

CMCH

carboxymethyl chitosan

CMCs

carboxymethyl chitosan

CMS

carboxymethyl starch

COFs

covalent organic frameworks

CS

chitosan

DK

date kernel

DMF

N, N-Dimethylformamide

FSG

fish-skin gelatin

GA

gelatine

HMWFG

high molecular weight fish-skin gelatin

HPβCD

2-hydroxypropyl-β-cyclodextrin

PA6

nylon 6

PA66

nylon 66

PAA

polyamic acid

PAN

polyacrylonitrile

PANI

polyaniline

PCL

poly-(ε-caprolactone)

PDLLA

poly(d,l-propylene glycol)

PEG

polyethylene glycol

PEO

polyethylene oxide

PGs

pigskin gelatin

PLA

polylactic acid

PO

peppermint essential oil

PS

polystyrene

PU

polyurethane

PVA

polyvinyl alcohol

PVP

polyvinyl pyrrolidone

SF

silk fibroin

SP

soy protein

SPI

soy protein isolate

TCF-H

tricyanofuran-hydrazone

THY

thymol

TPU

thermoplastic polyurethane

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Received: 2024-02-27
Accepted: 2024-04-29
Published Online: 2024-05-14

© 2024 Walter de Gruyter GmbH, Berlin/Boston

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