Electrospinning‐based sensing technologies: Opportunities for food applications
Golshan Matinfar, Haoxin Ye, Moein Bashiry, Zahra Hashami, Tianxi Yang
Abstract
The article explores the science and practice of electrospinning, tracing its history and examining the factors that influence fiber morphology, including the solution composition, processing conditions, and environmental conditions. It offers a thorough examination of electrospinning fundamentals geared toward generating an appropriate platform for creating tailored nanofibers for sensing applications in the food industry. These nanofibers play a critical role in food analysis, sensing, and traceability, and we highlight their effectiveness in identifying pesticide residues, food components, antibiotics, heavy metals, and foodborne pathogens as well as in monitoring the freshness and spoilage of food. The use of electrospinning technology is poised to make sensing platforms more accessible, affordable, and widespread, thereby significantly contributing to the improvement of food quality and safety monitoring practices.