淀粉基纤维膜的研究进展:静电纺丝与食品包装视角

Research Progress on Starch-Based Fibrous Films:Electrospinning and Food Packaging

食品包装膜能够有效隔绝外界不利因素(如氧气、水蒸气、微生物、光照等)的影响,从而确保食品品质和安全以及延长货架期。淀粉作为一种天然植物来源的可降解生物质聚合物,由于其价格低廉、来源广泛、可再生性及较好的成膜性等优势,在环境友好型的食品包装材料开发中表现出较大的潜力。相比于流延法和挤压吹塑法制备的膜材料,微米或纳米纤维组成的膜具有更高的比表面积、孔隙率和负载能力,在食品包装膜的开发中受到广泛关注。本文以溶液喷射纺丝、静电纺丝和离心纺丝3种纤维制备技术为主,综述其制备原理和影响因素,并对3种方法的优缺点进行比较,以阐明不同淀粉纤维制备方法的优劣势,着重分析不同物理和化学改性手段引起的静电纺丝淀粉纤维结构变化与其包装性能之间的联系,并对淀粉基纤维膜在食品包装膜领域的应用进行展望。

Food packaging films effectively preserve food from adverse environmental factors(such as oxygen,water vapor,microorganisms,and light),thereby ensuring food quality and safety and extending its shelf life.Starch,a biodegradable biopolymer naturally produced by plants,has shown great potential in the development of environmental-friendly food packaging materials due to its advantages of low price,wide sources,renewability,and excellent film-forming properties.Compared with films prepared by casting and extrusion blowing,films composed of micro-or nanofibers exhibit higher specific surface area,porosity,and loading capacity,which have received considerable interest in the development of food packaging films.In this article,the principles and influential factors of the three major starch fiber preparation techniques including solution blow spinning,electrospinning,and centrifugal spinning are reviewed,and their advantages and disadvantages are compared.More importantly,the relationship between the structural changes of electrospun starch fibers caused by different physical and chemical modification methods and the packaging properties of modified starch fibers is analyzed.Finally,future prospects for the application of starch-based fiber films in food packaging are discussed.