Electrospinning has the advantages of simple manufacturing equipment, a low spinning cost, wide range of spinnable materials, and a controllable mild process, which can continuously fabricate submicron or nanoscale ultrafine polymer fibers without high temperature or high pressure. The obtained nanofibrous films may have a large specific surface area, unique pore structure, and easy-to-modify surface characteristics. This review briefly introduces the types and fiber structures of electrospinning and summarizes the applications of electrospinning for food production (e.g., delivery systems for functional food, filtration of beverages), food packaging (e.g., intelligent packaging, antibacterial packaging, antioxidant packaging), and food analysis (e.g., pathogen detection, antibiotic detection, pesticide residue detection, food compositions analysis), focusing on the advantages of electrospinning applications in food systems. Furthermore, the limitations and future research directions of the technique are discussed.
Keywords: electrospinning; food analysis; food packaging; food production.