Electrospinning of food-grade polysaccharides and proteins: Materials, challenges, and applications

Electrospinning fabricates nanoscale fibers from food-grade polysaccharides and proteins. These fibers have high surface area, tunable porosity, and the ability to encapsulate various compounds, sparking interest in active packaging, food preservation, and nutraceutical delivery. A wide variety of food biopolymers are poorly spinnable due to low solubility, high surface tension, or lack of chain entanglement. In recent investigations, the limitation has been overcome by adopting co-solvent systems, mixing with synthetic or natural polymers, and using hybrid and coaxial spinning methods to enhance fiber formation and stability. Research on proteins and polysaccharides has shown enhancements in mechanical strength and barrier properties, as well as protection against antioxidants, antimicrobials, probiotics, and other sensitive molecules. Reported studies show that electrospun food-grade nanofibers can achieve encapsulation efficiencies exceeding 90% and extend shelf life by 10-20 days, depending on the formulation. Electrospun biopolymer fibers are promising biodegradable, functional packaging substitutes and delivery carriers in food and nutraceuticals. However, issues persist regarding solvent safety, production scalability, and regulatory approval for direct food contact. Research on greener spin media, fiber formation, and packaging integration could help transfer electrospun biopolymers from the lab to commercial food applications.