Polymeric Nanofibers via Green Electrospinning for Safe Food Engineering

• Published in: Macromolecular rapid communications. Vol. 46; no. 10; pp. e2401152 - n/a
• Main Authors: Wang, Weiqiang, Yang, Xingjian, Yin, Hongyi, Lu, Yi, Dou, Hailong, Liu, Yanan, Yu, Deng‐Guang
• Format: Journal Article
• Language: English
• Published: Germany Wiley Subscription Services, Inc 19.05.2025
• Subjects: Biopolymers; Controlled release; Electrospinning; Environmental impact; Food; food engineering; Food technology; Green Chemistry Technology; green electrospinning; melt electrospinning; Nanofibers; Nanofibers - chemistry; Organic solvents; Polymers; Polymers - chemical synthesis; Polymers - chemistry; Production costs; solvent electrospinning; Water analysis; water‐soluble polymer; solvent electrospinning; water‐soluble polymer; melt electrospinning; food engineering; green electrospinning
• ISSN: 1022-1336; 1521-3927; 1521-3927
• DOI: 10.1002/marc.202401152

Electrospun functional nanofibers enable controlled release of the loaded active ingredient and an adjustable dissolution rate. However, the widespread use of toxic organic solvents in electrospinning poses risks to human health and the environment whereas increasing production costs and complexity. This article examines the application of eco‐friendly electrospinning technologies in food engineering, with a focus on water‐based and melt electrospinning methods. It provides a detailed analysis of water‐soluble biopolymers and synthetic polymers, highlighting their current applications and challenges in food engineering. Water‐based electrospinning is proposed as a sustainable alternative, offering scalability and reduced environmental impact. This transition is essential for advancing food engineering toward more sustainable and environmentally responsible practices. Water‐based solution electrospinning and melt electrospinning are considered green electrospinning processes because they avoid the use of toxic organic solvents. Water‐soluble natural/synthetic polymers are utilized in these processes. The applications of electrospun fibers in the food area are categorized into three main areas: active packaging, food production, and food analysis. They are lagging behind the developments of electrospinning itself.