Polymeric Nanofibers via Green Electrospinning for Safe Food Engineering
Weiqiang Wang, Xingjian Yang, Hongyi Yin, Yi Lü, Hailong Dou, Yanan Liu, Deng‐Guang Yu
Abstract
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.