Emerging Applications of Electrospun Nanofiber Membranes for Liquid Foods

Abstract

Among various nanotechnology-linked concepts, given its unique capabilities, electrospinning has gained diverse applications in the food industry. As an electrohydrodynamic process, electrospinning has the unmatched ability to conveniently spin fibers using a range of materials, with diameters in the nano range. This explains a significant improvement in surface area to volume ratio and, accordingly, the prominent changes in functionality. This review focuses on electrospun nanomembranes for applications involving water, beverages, and other liquid foods. The fundamental concepts and background of the fabrication processes of electrospun nanofiber membranes, material selection, and various factors influencing the electrospinning process are summarized. Then, emerging applications are detailed, presenting key findings from recent studies demonstrating electrospun membranes’ performance and merits. Particularly, these are performed in comparison with conventional membranes. While a lot of advancements have happened, limitations exist, and the concluding sections present such concerns, highlighting the way forward for future research. Over the past few decades, many bottlenecks have been addressed, and technology is finding broader prospects for commercial-scale application.