Abstract
As a result of the growing environmental awareness and increasing needs of functional materials in food industry, electrospinning natural biopolymers has aroused great attention across the aspects of the research and industry. Electrospinning processes are very versatile, simple and scalable, providing an enrichment of products in different areas with improved functionalities. The prepared micro- and/or nanofibers have versatile properties with high porosity, large surface area, and tunable lengthscale, and they are low in cost and easy to be functionalized without the requirement of high-purity raw materials, which showed high potential for industrialization. Natural biopolymers such as proteins and polysaccharides are high quality starting materials used for electrospinning as they not only have abundant sources, but also are biocompatible and degradable that can meet the criteria of safety to use in food areas. However, there are still issues encountered when electrospinning natural biopolymers, such as the difficulty in spinning globular structure mostly appeared in plant proteins, and the poor water vapor barrier properties of some polysaccharide electrospinned fibers. The aim of this review is to offer a comprehensive view of basic knowledge of these commonly utilized natural biopolymers and their fiber fabrication methods, the functional characteristics of micro/nanofibers engineered. Moreover, the emerging applications in the food-related areas including food active packaging, encapsulation, enzyme immobilization, and food biosensing were underlined in order to foster the development of electrospinning fibers in food industry.
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Acknowledgements
This work was financially supported by the Natural Science Foundation of Jiangsu Province, China [grant number BK20190589], the National Natural Science Foundation of China [grant number 31901611], and Youth Talent Support Project of Jiangsu Association for Science and Technology [to Xing Chen].
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Yue Wang compiled and analyzed the literature and drafted the manuscript. Muhammad Aslam Khan revised the manuscript and edited the language. Kaiwen Chen researched prior studies and interpreted the results. Lingying Zhang researched prior studies and revised the manuscript. Xing Chen designed the study, conceived and revised and edited the manuscript.
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Wang, Y., Khan, M.A., Chen, K. et al. Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review. Food Bioprocess Technol 16, 704–725 (2023). https://doi.org/10.1007/s11947-022-02896-z
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DOI: https://doi.org/10.1007/s11947-022-02896-z