Electrospraying and Electrospinning in Food Industry

Due to the consumer’s well-being, great attention is currently paid to the quality, safety and freshness of food, which is why smart and active food packaging technologies are being developed. There are many methods currently available for preparing active food packaging, but due to their high effectiveness, it is worth paying special attention to two closely related methods: electrospraying and electrospinning. These methods are universal and allow for the low-cost production of polymer and composite nanostructures of high quality and large specific surface area. The advantages of both technologies include simple equipment, easy control of process parameters, and the ability to produce structures with the desired morphology and physicochemical properties. Moreover, the multitude of varieties of these methods allows for the encapsulation of active ingredients inside nanostructures or modification of their surfaces, improving their functionality in food packaging. Therefore, the aim of this work is to present the application potential of the electrospinning and electrospraying methods in the modern food industry, with particular emphasis on the latest scientific reports.