食品科学2024，Vol.45Issue(13)：300-311,12.DOI:10.7506/spkx1002-6630-20230531-285
同轴静电纺丝多级结构纳米纤维的研究进展及其在食品领域的应用现状
Research Progress in Coaxial Electrospinning for the Preparation of Multi-structure Nanofibers and Its Application in the Food Industry
摘要
Abstract
Coaxial electrospinning is a new technology for the preparation of multi-structure nanofibers,with the advantages of simple equipment operation,mild processing conditions and adjustable structure.This technology uses a direct current(DC)high voltage electrostatic field to continuously transform a variety of polymer solutions into multi-structure nanofibers,such as core-shell,hollow and porous ones.These special structures endow nanofibers with excellent encapsulation and controlled release properties,diverse interface structures,and a large number of reaction sites,which have potential applications in functional ingredient encapsulation,slow release of bioactive ingredients,and food detection.This article briefly introduces the basic principle of coaxial electrospinning technology and the major factors affecting nanofiber formation,such as spinning solution properties,process parameters,and environmental conditions.Moreover,it elaborates on the strategies for preparing multilevel structure nanofibers by using coaxial electrospinning and its structural advantages,focusing on the application of this technology in active food packaging,encapsulation and targeted delivery of bioactive ingredients,food detection,and juice filtration and concentration.It is our hope that this article will promote the wide application of coaxial electrospinning technology in the field of food.关键词
同轴静电纺丝/纳米材料/微观结构/活性包装/生物活性物质/食品检测Key words
coaxial electrospinning/nanomaterials/microstructure/active packaging/bioactive compounds/food testing分类
化学化工引用本文复制引用
李思程,张岑,谌迪,卢文静,肖朝耿..同轴静电纺丝多级结构纳米纤维的研究进展及其在食品领域的应用现状[J].食品科学,2024,45(13):300-311,12.基金项目
浙江省重点研发计划项目(2022C04033) （2022C04033）
浙江省自然科学基金重点项目(LZ24C200003) （LZ24C200003）
国家自然科学基金青年科学基金项目(32201930) （32201930）
