Research progress of electrospinning in food field: A review

Abstract

Nanofibers spun using the electrostatic spinning technology are characterized by a large surface-area-to-volume ratio, low density, excellent mechanical properties, and high void fraction. They are often used as carriers for encapsulation, controlled delivery, and in food sector analysis. Electrostatic spinning has great potential in the food industry and has become a promising new field. This study provides a brief overview of the electrostatic spinning technology and highlights the mechanisms of action and applications of electrostatic spinning in food packaging, delivery of bioactive compounds, and food analysis. Electrostatic spinning technology has great potential for application in the food sector. Food packaging technology focuses on improving antimicrobial properties, enhancing antioxidant capacity, and promoting the development of intelligent packaging technology that extends the storage period of food products. Additionally, in the field of food active compound delivery, it enhances the stability and effectiveness of bioactive compounds and effectively promotes their absorption and utilization in the human body. Electrostatic spinning technology plays an important role in food analysis, in which biosensors are prepared for precise analysis using biochemical reaction signals. Finally, some limitations and challenges regarding the electrostatic spinning technology are discussed, and directions for future research are presented.