All-natural and triple-inspired Janus electrospun fibers with integrated functions for high-performance liquid food packaging

Abstract

The liquid barrier is a central component of functional liquid packaging materials and is crucial for encapsulating liquid food. To develop high-performance liquid packaging materials for the long-term storage of liquid food, a strong and stable liquid barrier and the simultaneous integration of diverse functionalities must be realized. In this study, inspired by mussel adhesion proteins, nanoparticles are synthesized through oxidative self-polymerization. Furthermore, electrostatic spinning is used for creating multifunctional electrospun fibers for liquid food packaging, which is inspired by the superhydrophobicity of lotus leaf surface and structures of red blood cells. A unique Janus structure with a thin hydrophilic layer and a thick hydrophobic layer prevents liquid food penetration for 12 (EHN/KN electrospun fibers) and 17 days (KN/EHN electrospun fibers). The liquid infiltration mechanism of Janus electrospun fibers is elucidated using the multibody dissipative particle dynamics method, emphasizing their efficacy in avoiding liquid penetration. Moreover, multifunctional KN/EHN electrospun fibers exhibit remarkable characteristics such as water resistance (water contact angle > 150°), UV-blocking (∼100 %), degradability (70 days in soil), biosafety (∼100 %), antioxidation (> 90 %), antimicrobial (∼100 %), grapes and meat freshness retention properties. Thus, this study provides insights into sustainable, high-performance liquid food packaging for enhanced preservation.