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February 6, 2026Carbohydrate Polymers

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

Khubaib Ali Nadia Niaz Khubaib Ali Muhammad Waseem Waqas Ashraf Chen Guoxun Mangang Wu

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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.

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Implication

Observational analysis of electrospinning techniques processes food-grade polysaccharides and proteins, suggesting new material applications.

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Cite This Study

Ali et al. (2026) studied this question.

synapsesocial.com/papers/69a767a8badf0bb9e87e1d73 https://doi.org/10.1016/j.carbpol.2026.125070

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