Electrospinning of food-grade polysaccharides and proteins: Materials, challenges, and applications

Key Points

• Electrospinning can enhance the functional properties of food-grade polysaccharides and proteins, which are critical for various applications.
• Key challenges include achieving optimal fiber formation and maintaining material integrity during the electrospinning process.
• The review highlights current advancements in electrospinning technology, specifically in the context of biomaterials and food science.
• Addressing these challenges may enable the development of innovative food packaging and delivery systems.