Improving the hydrophobicity and mechanical properties of starch nanofibrous films by electrospinning and cross-linking for food packaging applications

Green Food Packaging with Integrated Functions of High-Efficiency Radiation Cooling and Freshness Monitoring

“…As shown in Figures E and S7A, the ZnO-NRs/CM layer shows excellent hydrophilicity (WCA = 34.9°) due to the large number of hydroxyl groups on the surface of the ZnO-NRs, as well as the hydroxyl and carboxyl groups in cellulose. When water droplets fall on this surface, they are absorbed within 4 s. At the same time, due to its compact membrane structure, , the SM layer exhibits hydrophobicity (Figure S7B, WCA = 100.2°); when water droplets fall on this surface, they can penetrate into the ZnO-NRs/CM layer after 30 s (Figure F). Because of the large thickness of ZnO-NRs/CM-SM@BA, the specific transportation effect cannot be seen with the use of a small amount of water.…”

“…The growth of the inorganic ZnO-NRs introduces Zn−O bonds, and their vibrations in the lowwavenumber region further enhance the infrared emissivity. 42 Therefore, it is necessary to point out that the ZnO-NRs/CM layer is able to not only reduce the input of heat but also maximize the output of heat by relying on the coupling effect of its high infrared emissivity and solar reflectivity, so as to meet the demand for heat dissipation from both sides.…”

A Review of the Current and Future Prospects for Producing Bioplastic Films Made from Starch and Chitosan

“…Song et al recommended the use of a film derived from iron yam and maize starch with lemon oil as a packaging material for instant noodle flavoring mix due to its physical and antibacterial characteristics. In another study, Zhu et al found that electrospinning and cross-linking could enhance the mechanical behavior and reduce water affinity of starch films, thus helping to improve its application to food packaging. Nanotechnology, which includes usage of graphene oxide, titanium dioxide, or montmorillonite nanoparticles, has also been applied to further improve the physical properties of films …”

Cross-linking electrospinning

“…85 Because both PVA and HEC contain a large number of hydroxyl groups, the cross-linking reaction is mainly the aldol condensation. Similarly, the cross-linking reaction of e-spun nanofibers of individual dextran, 86 starch, 87,88 and PVA/starch mixture 89 is also dominated by aldol condensation. Another type of polysaccharide, CS, contains a large number of amino groups, which can undergo a Schiff base reaction with the aldehyde groups on GA.…”

“…Recently, Zhu et al 88 and Liu et al 89 both developed starch fiber films and significantly improved their water resistance and mechanical properties through GA vapor cross-linking, meeting the conditions for use as food packaging membranes. Especially, the composite fiber membrane prepared by e-spinning of a mixture of starch, PVA, and silver sodium zirconium phosphate (Ag-ZrP) exhibited antibacterial capability due to the presence of Ag-ZrP.…”