A Review of Chitosan-Based Electrospun Nanofibers for Food Packaging: From Fabrication to Function and Modeling Insights
Year: 2025
Type: review
Abstract: Food is fundamental to human survival, health, culture, and well-being. In response to the increasing demand for sustainable food preservation, chitosan (CS)-based electrospun nanofibers have emerged as promising materials due to their biodegradability, biocompatibility, and inherent antimicrobial properties. When combined with other biopolymers or bioactive compounds, CS-based nanofibers offer enhanced functionality for applications in food packaging, preservation, and additives. This review summarizes recent advances in the fabrication and performance of CS-polymer and CS-inorganic composite nanofibers, with a focus on their mechanical strength, thermal stability, barrier properties, and antimicrobial efficacy. The use of these nanofibers across a range of food categories-including vegetables, fruits, fresh-cut produce, dairy products, meat, seafood, and nuts-is examined. Beyond experimental approaches, the review also explores the growing role of computational simulations in predicting the mechanical strength, barrier performance, antimicrobial activity, and biodegradability of CS-based nanofibers. Key modeling techniques and simulation tools are summarized. Finally, current challenges and future research directions are discussed, underscoring the potential of CS-based electrospun nanofibers as sustainable and multifunctional solutions for modern food packaging. By integrating experimental advancements with computational insights, this review provides a comprehensive and forward-looking perspective on CS-based electrospun nanofibers for food packaging.
Source: Nanomaterials
DOI: 10.3390/nano15161274
Authors: Ji Yang, Haoyu Wang, Lihua Lou, Zhaoxu Meng
Institution: Clemson University
Language: English
Subfield: Biomaterials
Field: Materials Science
Domain: Physical Sciences
Open Access status: gold
Estimated APC paid: $2,896
OpenAlex ID: W4413282986