Electrospinning of ultra-thin membranes with incorporation of antimicrobial agents for applications in active packaging: a review
Ingrid Juliet Rodríguez-Sánchez, Carlos Alberto Fuenmayor, Dianney Clavijo‐Grimaldo, Carlos Mario Zuluaga‐Domínguez
Abstract
Electrospinning refers to a technique for producing nano- and micrometric-scale fibers using high voltage. It is a novel and useful technique applied over the last few years in the areas of food processing and medicine due to its versatility and low cost in the development of ultra-thin structures from natural and synthetic biopolymers, facilitating the incorporation, transport, and release of preservation agents, in particular antimicrobial compounds. These membranes find application in food and medical areas where antimicrobials inhibit cellular processes of harmful biological agents. In that sense, this study provides a comprehensive review of some recent developments and technological aspects of antimicrobial ultra-thin electrospun membranes for potential use in the food and pharmaceutical industry, with a particular approach based on biopolymers.