Recent Developments Towards Sustainable Solutions in Electrospun Active Packaging Systems for Various Foods

Microbial spoilage and oxidation are significant causes of food deterioration, contributing to food waste of up to 30%. To mitigate these losses, active food packaging is an effective solution. Considering the excellent properties of nanofibers produced by electrospinning, integrating active food packaging functionality with nanofiber technology offers an ideal approach enhancing preservation. This review provides a comprehensive overview of recent advancements in the field, covering nature of active ingredients, consumer-driven rationale for adopting active packaging, advantages and disadvantages of electrospinning compared to other packaging production methods, types of polymers suitable for use, potential areas of application, and relevant regulatory frameworks. Active packaging, particularly through electrospinning, offers unique benefits, such as a high surface-to-volume ratio, controlled release of active agents, and improved encapsulation efficiency compared to conventional packaging methods such as extrusion and dip-coating, which are examined in this study. Both natural and synthetic polymers, as well as their combinations, offer a wide range of applications, allowing for the incorporation of essential oils, phenolic compounds, and active nanoparticles to extend the shelf life of various food products. Following regulatory authorities, both EFSA and FDA have guidelines for the use of nanomaterials in food packaging. However, a major challenge to the industrial adoption of electrospinning is its low production capacity and the limited availability of commercially viable packaging solutions. Undoubtedly, electrospinning is expected to become the preferred method for producing food packaging in the future. Educating consumers and providing clear labeling can help overcome potential biases against active packaging. Most importantly, this transition could play a crucial role in reducing food waste.