Electrospun Nanofibers: Current Progress and Applications in Food Systems

Area of Science:

• Materials Science
• Food Science & Technology
• Chemical Engineering

Background:

• Electrospinning is a versatile technique for producing ultrafine polymer fibers.
• It offers advantages like low cost, mild processing, and a wide range of materials.
• Nanofibrous materials possess unique properties such as high surface area and tunable characteristics.

Purpose of the Study:

• To review the types and structures of electrospun fibers.
• To summarize electrospinning applications in food production, packaging, and analysis.
• To highlight the benefits and future directions of electrospinning in food systems.

Main Methods:

• Review of existing literature on electrospinning techniques and applications.
• Categorization of applications into food production, packaging, and analysis.
• Discussion of the advantages, limitations, and future prospects.

Main Results:

• Electrospinning enables the fabrication of submicron/nanoscale fibers with desirable properties.
• Applications include functional food delivery, beverage filtration, intelligent/antibacterial/antioxidant packaging, and sensitive detection of food contaminants.
• The technique offers significant advantages for improving food safety, quality, and traceability.

Conclusions:

• Electrospinning presents a promising technology for various food-related applications.
• Further research is needed to overcome current limitations and fully exploit its potential.
• The technique holds potential for innovation in sustainable and safe food systems.