Electrospinning and electrospraying techniques: Potential food based applications.

Electrohydrodynamic processes namely electrospinning and
electrospraying are facile, cost effective and flexible methods
that utilize electrically charged jet of polymer solution for production
of fibers or particles at micron, submicron and nanoscale.
The electrospun fibers and electrosprayed particles
possess many structural and functional advantages. However,
their use in the field of food processing and preservation remains
less explored. This review provides a succinct discussion
on the potential food based applications of
electrospinning and electrospraying techniques such as encapsulation,
enzyme immobilization, food coating and development
of materials for filtration and active food packaging.
Further, the existing limitations and scope for future research
are underscored.