Phenolic acid-functionalized and loaded electrospun nanofibers: Innovations in active and multifunctional food packaging.

Abstract

The growing demand for sustainable food packaging has driven innovation in electrospun nanofibers integrated with bioactive phenolic acids. This review highlights the pivotal role of phenolic acids-such as tannic acid, gallic acid, and tea polyphenols-in enhancing the functionality of biodegradable polymer matrices (e.g., PLA, PVA, chitosan) made from electrospun nanofibers. These compounds improve mechanical strength, thermal stability, and barrier properties through hydrogen bonding and covalent interactions, while their antioxidant and antimicrobial activities effectively combat oxidative spoilage and microbial contamination. Case studies demonstrate their efficacy in extending the shelf life of perishable foods, including fruits, meats, and seafood. Controlled release mechanisms, achieved via advanced electrospinning techniques like coaxial or multilayer architectures, ensure sustained bioactivity. Challenges in optimizing release kinetics and scaling production are discussed. By bridging material innovation with practical food preservation needs, phenolic acid-functionalized nanofibers emerge as a versatile, eco-friendly solution for next-generation active packaging systems.