Electrospinning: Application in Food Industry

doi:10.7506/spkx1002-6630-20190614-153

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (13): 283-290.doi: 10.7506/spkx1002-6630-20190614-153

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Electrospinning: Application in Food Industry

DENG Lingli, ZHANG Hui

(1. Hubei Key Laboratory of Biological Resources Protection and Utilization, Key Laboratory of Green Manufacturing of Super-Light Elastomer Materials of State Ethnic Affairs Commission, College of Biological Science and Technology, Hubei Minzu University, Enshi 445000, China; 2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;3. Ningbo Research Institute, Zhejiang University, Ningbo 315100, China)

Online:2020-07-15 Published:2020-07-29

Abstract

Abstract: Electrospinning is a fiber production method using electric force to draw charged threads of polymer solutions to generate fiber diameters in the micro- or nanoscale. Electrospinning has attracted more and more attention in the food industry due to its continuous development. This review first briefly outlines the mechanism of nanofiber formation and the solution parameters and processing parameters affecting electrospinning. Then it summarizes the application of electrospinning in antimicrobial and antioxidant packages, the protection of bioactive materials, lipids, and probiotics. Finally, future directions for the development of electrospinning in the food industry are discussed.

Key words: electrospinning, active package, bioactive compounds, probiotics, enzyme immobilization

CLC Number:

TQ340.64

DENG Lingli, ZHANG Hui. Electrospinning: Application in Food Industry[J]. FOOD SCIENCE, 2020, 41(13): 283-290.

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Electrospinning: Application in Food Industry

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