Abstract: Recently, functional micro/nanomaterials have played an important role in the field of food safety and nutrition. Particularly, the electrospinning/electrospraying based on electrohydrodynamics has been favored by researchers due to its simple equipment requirement, convenient operation, mild conditions and availability to produce micro/nanomaterials with high encapsulation efficiency and good controlled release properties. While its application in the food field is currently still in its early stage, this technology exhibits great potential. Therefore, this review briefly summarizes the definition and classification of electrospinning and electrospraying, focusing on recent progress in their applications in the food field. Also, this review points out their application limitations, which is expected to provide a reference and inspiration for the application of electrohydrodynamic technology in the food field.

Key words: electrohydrodynamics; electrospinning; electropraying; micro/nanomaterials; food