1. Electrospinning nanofibers have a wide range of applications due to their excellent physicochemical and mechanical properties, including porosity, high surface to volume ratio, and encapsulation of active ingredients.
2. Polysaccharide from Dendrobium officinale (DOP) has been found to be an effective natural substance with excellent antibacterial ability against a broad-spectrum of bacteria, making it a promising alternative to synthetic antibacterial agents in food packaging.
3. The proportion between DOP and polyethylene oxide (PEO) can greatly influence the spinnability of hybrid spinning solutions, impacting the morphology and antibacterial effect of the resulting nanofibers. Adipic acid was used as a cross-linking agent to improve spinability and obtain nanofibers with both excellent antibacterial effect and fibrous structure for use in pork packaging.
The article discusses the use of electrospinning nanofibers for food packaging, specifically using Dendrobium officinale (DOP) as a natural antibacterial agent. While the article provides some useful information on the benefits of electrospinning nanofibers and the potential of DOP as an antibacterial agent, it also has several limitations.
Firstly, the article focuses heavily on the benefits of using natural substances like DOP instead of synthetic chemicals in food packaging. While this is a valid concern, it does not provide a balanced view of the potential risks associated with using natural substances. For example, there may be concerns about allergenicity or toxicity that need to be addressed before such materials can be used in food packaging.
Secondly, the article does not provide enough information on the potential drawbacks or limitations of using electrospinning nanofibers for food packaging. For example, there may be concerns about the durability and stability of these materials over time or their ability to effectively prevent contamination by bacteria.
Thirdly, while the article mentions some studies that have explored cross-linking agents like adipic acid to improve the properties of nanofibers, it does not provide enough evidence to support its own claims about the effectiveness of this approach. More research is needed to fully understand how cross-linking agents can impact the properties and performance of electrospun nanofibers.
Overall, while this article provides some interesting insights into the potential use of electrospinning nanofibers and natural antibacterial agents in food packaging, it would benefit from a more balanced and critical analysis that considers both potential benefits and risks.