Abstract: Coaxial electrospinning is a new technology for the preparation of multi-structure nanofibers, with the advantages of simple equipment operation, mild processing conditions and adjustable structure. This technology uses a direct current (DC) high voltage electrostatic field to continuously transform a variety of polymer solutions into multi-structure nanofibers, such as core-shell, hollow and porous ones. These special structures endow nanofibers with excellent encapsulation and controlled release properties, diverse interface structures, and a large number of reaction sites, which have potential applications in functional ingredient encapsulation, slow release of bioactive ingredients, and food detection. This article briefly introduces the basic principle of coaxial electrospinning technology and the major factors affecting nanofiber formation, such as spinning solution properties, process parameters, and environmental conditions. Moreover, it elaborates on the strategies for preparing multilevel structure nanofibers by using coaxial electrospinning and its structural advantages, focusing on the application of this technology in active food packaging, encapsulation and targeted delivery of bioactive ingredients, food detection, and juice filtration and concentration. It is our hope that this article will promote the wide application of coaxial electrospinning technology in the field of food.

Key words: coaxial electrospinning; nanomaterials; microstructure; active packaging; bioactive compounds; food testing