Abstract: The electrospinning technique is a non-thermal processing technique that has little impact on bioactives, and is one of the most promising techniques in the food processing area. With the continuous development of this technique, in recent years, there have been increasing research efforts to use it to encapsulate bioactives for active food packaging. First, this review article outlines the working principle and classification of electrospinning techniques and the factors affecting the formation of nanofibers. Second, it introduces the reader to the classification of active food packaging based on electrospinning techniques. Finally, it summarizes recent progress in bioactive-loaded natural biopolymer and synthetic polymer nanofiber films, as well as their applications in active food packaging. Moreover, future prospects and development priorities for active food packaging based on electrospinning techniques are discussed.

Key words: electrospinning technique; nanofibers; bioactives; encapsulation; active packaging