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Review | Publishing Language: Chinese | Open Access

Zein-Based Electrospun Active Nanofiber Membrane: Regulation of Fiber Formation, Performance Characteristics, and Food Packaging Application

Ao MIN1 Yuan LIU2Shuxin LIU3Shengze JIN4Yongqi LI1Huidong ZHANG1Yan SUN1Miao YU5Liyou ZHENG1 ( )Tao ZHANG6Hongyan GUO1 ( )
College of Biology and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
Guangzhou Panyu Grain Reserve Corporation, Guangzhou 510000, China
School of Design, Anhui Polytechnic University, Wuhu 241000, China
School of International Education, Henan University of Technology, Zhengzhou 450001, China
Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Abstract

Zein, a biodegradable amphiphilic material, enables efficient encapsulation and sustained release of active compounds such as antibacterial and antioxidant agents through electrospinning technology. This article presents a bibliometric analysis of recent advancements in this field, clarifying the factors (solution properties, process conditions and environmental parameters) regulating the formation of zein-based electrospun active nanofibers. It reviews the physicochemical properties (mechanical properties, thermal stability, barrier performance, and loading capacity), release and functional properties (antioxidant and antibacterial activity), biodegradability, and safety of zein-based electrospun active nanofiber membranes and summarizes their applications in antioxidant, antimicrobial, ethylene-removing and smart sensor-ased packaging. Finally, the current challenges and future research directions are discussed.

CLC number: TS206.4 Document code: A Article ID: 1002-6630(2025)20-0345-15

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Food Science
Pages 345-359

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Cite this article:
MIN A, LIU Y, LIU S, et al. Zein-Based Electrospun Active Nanofiber Membrane: Regulation of Fiber Formation, Performance Characteristics, and Food Packaging Application. Food Science, 2025, 46(20): 345-359. https://doi.org/10.7506/spkx1002-6630-20250324-186

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Received: 24 March 2025
Published: 25 October 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).