Electrospinning-based sensing technologies: Opportunities for food applications

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-12 DOI:10.1111/1541-4337.13415

Golshan Matinfar, Haoxin Ye, Moein Bashiry, Zahra Hashami, Tianxi Yang

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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.

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文章探讨了电纺丝的科学和实践，追溯了电纺丝的历史，并研究了影响纤维形态的因素，包括溶液成分、加工条件和环境条件。文章深入探讨了电纺丝的基本原理，旨在建立一个合适的平台，为食品工业中的传感应用制造量身定制的纳米纤维。这些纳米纤维在食品分析、传感和溯源方面发挥着至关重要的作用，我们重点介绍了它们在识别农药残留、食品成分、抗生素、重金属和食源性病原体以及监测食品新鲜度和变质方面的有效性。电纺丝技术的使用有望使传感平台更加方便、经济和普及，从而极大地促进食品质量和安全监测实践的改进。

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.