Electrospinning and electrospraying technologies for food applications.

Area of Science:

• Materials Science
• Food Science
• Chemical Engineering

Background:

• Electrospinning and electrospraying are established methods for producing nano- to micro-scale fibers and particles.
• Significant advancements have been made in understanding the fundamental electrohydrodynamic principles governing these processes over the last two decades.

Purpose of the Study:

• To provide an overview of electrospinning and electrospraying principles, focusing on edible substrates.
• To review the application of these techniques for producing materials from polysaccharides, proteins, and phospholipids for food and nutraceutical uses.
• To discuss the current challenges and future opportunities in electrostatic methods for edible materials.

Main Methods:

• Review of fundamental principles of electrospinning and electrospraying.
• Investigation of electrohydrodynamic phenomena using various edible substrates.
• Analysis of processing and solution parameters influencing material properties.
• Case studies of applications in food and nutraceuticals.

Main Results:

• Edible polysaccharides, proteins, and phospholipids can be processed into submicron fibers and particles.
• Morphologies and physicochemical properties of electrospun/electrosprayed materials are influenced by substrate type and processing parameters.
• Ultrafine fibers and particles from edible sources show promise for innovative food and nutraceutical applications.

Conclusions:

• Electrospinning and electrospraying offer versatile routes for developing novel food and nutraceutical ingredients.
• Further research is needed to overcome challenges and fully exploit the potential of these electrostatic methods.
• Optimizing parameters and exploring new edible substrates will drive future innovations.