Abstract:
© 2018 Elsevier Inc. All rights reserved. Electrospinning is a technology that involves the application of electric power to spin polymers into fibers with a range of diameter widths measured in nanometers. The fiber mats so produced usually exhibit high porosity and large surface area-to-volume ratios that have the great advantage of enhancing the interaction with their surrounding media. Nanostructures produced from natural polymers by this process are able to encapsulate functional components and nutraceuticals due to their biocompatibility and biodegradability, and find use in a wide range of applications, such as new food ingredients, food additives, novel packaging materials, edible food coatings, and food sensors. Food packaging materials constructed from electrospun biobased polymers can be used to improve the shelf life of food products and to retain their sensory properties. Intelligent active packaging materials can be produced by this process by incorporating biosensors into the fibers to indicate the expiration date and food quality. Using novel nanotechnology methods, sensor devices can be coupled with the electrospun fibers as effective screening devices to detect bacteria and other microorganisms, and to distinguish antioxidants and other useful components. This chapter will review the latest developments in the manufacture of electrospun nanofibers for food applications using various electrospinning techniques.
