Electrospun fibers for food and packaging applications

Loong-Tak Lim, Assistant Professor Department of Food Science, University of Guelph

04 March 2010 at 10:30

Location: JHE 326H

Electrospinning is a versatile polymer conversion technique for forming ultrafine fibers with diameter ranging from tens to hundreds nanometer. Because of their very large surface-to-volume ratio, these fibers exhibit much enhanced surface activity as compared to conventional micro-sized fibers. In our laboratory, we are actively engaged in studying electrospun fibers derived from biopolymers for food and packaging applications. In this seminar, an overview of our research on electrospinning will be presented. Several case studies will be discussed, including using electrospun soy protein isolate fibers for controlled release of allyl isothiocyanate vapor, immobilization of glucose oxidase in electrospun poly(lactic acid) fibers for activation of lactoperoxidase system, and stabilization of epigallocatechin-gallate in zein prolamin.

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