화학공학소재연구정보센터
홈 로그인 로그아웃 연락처 사이트맵
Journal of Industrial and Engineering Chemistry, Vol.110, 15-26, June, 2022
DOI10.1016/j.jiec.2022.02.044  Export Citation
Recent advances in the food application of electrospun nanofibers
Wei-Hua Han, Xiao Li1, Gui-Feng Yu2, Bin-Chang Wang3, Lin-Peng Huang4, Jingkai Wang5, and Yun-Ze Long1, †
  • Shandong Engineering Research Center of Green and High-value Marine Fine Chemical, Weifang University of Science and Technology, Weifang 262700, China
  • 1Collaborative Innovation Center for Nanomaterials & Devices, College of Physics, Qingdao University, Qingdao 266071, China
  • 2College of Science & Information, Qingdao Agricultural University, Qingdao 266071, China
  • 3Transformation et Qualité des Matériaux, Universite de Technologie de Troyes, 12 rue Marie Curie-CS 42060 10004, Troyes Cedex, France
  • 4Department of Natural Science, Biochemistry & Molecular Biology, University of Massachusetts Amherst, Amherst 01003, USA
  • 5Division of Biological Sciences, University of California San Diego, California 92093, USA
E-mail:
Electrospinning (e-spinning) has excellent advantages in producing functional and versatile nanofibers and electrospun (e-spun) nanofibers have a variety of potential applications, including in food industry. This paper reviews the recent progress of e-spinning and food-related e-spun nanofibers, covering edible nanofibers (natural materials and food ingredients), active food packaging (antibacterial packaging, antioxidant packaging, high temperature and humidity resistant packaging), food filtration membranes, and food sensors. Additionally, we discussed the new trend of combining nanomaterials with food and the challenges of applying e-spinning in food science. The results indicated that e-spinning is a promising and efficient alternative for the production of daily and functional food.
Keywords:Electrospinning;Food-grade nanofiber;Food packaging;Food filtration;Food sensor
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