首页|Recent advances in the food application of electrospun nanofibers

Recent advances in the food application of electrospun nanofibers

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  • NSTL
  • Elsevier
? 2022 The Korean Society of Industrial and Engineering ChemistryElectrospinning (e-spinning) has excellent advantages in producing functional and versatile nanofibers and electrospun (e-spun) nanofibers have a variety of potential applications, including in food industry. This paper reviews the recent progress of e-spinning and food-related e-spun nanofibers, covering edible nanofibers (natural materials and food ingredients), active food packaging (antibacterial packaging, antioxidant packaging, high temperature and humidity resistant packaging), food filtration membranes, and food sensors. Additionally, we discussed the new trend of combining nanomaterials with food and the challenges of applying e-spinning in food science. The results indicated that e-spinning is a promising and efficient alternative for the production of daily and functional food.

ElectrospinningFood filtrationFood packagingFood sensorFood-grade nanofiber

Han W.-H.、Li X.、Long Y.-Z.、Yu G.-F.、Wang B.-C.、Huang L.-P.、Wang J.

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Shandong Engineering Research Center of Green and High-value Marine Fine Chemical Weifang University of Science and Technology

Collaborative Innovation Center for Nanomaterials & Devices College of Physics Qingdao University

College of Science & Information Qingdao Agricultural University

Transformation et Qualité des Matériaux Universite de Technologie de Troyes

Department of Natural Science Biochemistry & Molecular Biology University of Massachusetts Amherst

Division of Biological Sciences University of California San Diego

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2022

10.1016/j.jiec.2022.02.044

Journal of industrial and engineering chemistry

Journal of industrial and engineering chemistry

EISCI
ISSN：1226-086X
年,卷(期)：2022.110
  • 10
  • 99