Electrospinning and electrospraying technologies for food applications

• Published in: Advances in food and nutrition research Vol. 88; p. 167
• Main Authors: Lim, Loong-Tak, Mendes, Ana C, Chronakis, Ioannis S
• Format: Journal Article
• Language: English
• Published: United States 2019
• Subjects: Food Technology - methods; Nanofibers - chemistry; Nanofibers - supply & distribution; Nanoparticles - chemistry; Nanoparticles - supply & distribution; Static Electricity; Encapsulation; Electrosprayed particles; Electrospraying; Electrohydrodynamic processing; Electrospun fibers; Electrospinning; Controlled release; Food
• ISSN: 1043-4526
• DOI: 10.1016/bs.afnr.2019.02.005

Electrospinning and electrospraying are versatile techniques for the production of nano- to micro-scale fibers and particles. Over the past 2 decades, significant progresses have been made to advance the fundamental understandings of these electrohydrodynamic processes. Researchers have investigated different polymeric and non-polymeric substrates for producing submicron electrospun/electrosprayed materials of unique morphologies and physicochemical properties. This chapter provides an overview on the basic principles of electrospinning and electrospraying, highlighting the effects of key processing and solution parameters. Electrohydrodynamic phenomena of edible substrates, including polysaccharides (xanthan, alginate, starch, cyclodextrin, pullulan, dextran, modified celluloses, and chitosan), proteins (zein, what gluten, whey protein, soy protein, gelatin, etc.), and phospholipids are reviewed. Selected examples are presented on how ultrafine fibers and particles derived from these substrates are being exploited for food and nutraceutical applications. Finally, the challenges and opportunities of the electrostatic methods are discussed.