Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations

Publication date: Available online 9 January 2019Source: Trends in Food Science & TechnologyAuthor(s): Ricaurte Leidy, Quintanilla-Carvajal Maria XimenaAbstractBackgroundElectrospinning is a novel technique for producing nanofibers (NF) having food applications. Reported methodologies have implied using non-food-grade compounds or treatments involving toxic solvents which have not been approved by current food-related regulations.Scope and approachThis review has been focused on research which fulfilled requirements concerning food-grade compounds. The state of the art regarding electrospinning, its advantages, solution and process conditions and characterisation have been analysed in terms of providing suitable conditions for producing NF (i.e. a regulatory emphasis). The current state of characterisation regarding NF (especially focusing on compounds encapsulated in them). NF encapsulation efficiency regarding human digestion has been studied by in vitro release assays. Nanotechnology normativity worldwide have also been reviewed.Key findingsElectrospinning applicability concerning food depends on its composition; a pertinent amount of research has involved using toxic solvents and crosslinking treatment which are not approved by the FDA. It is a novel technique in the food field (little food-related research was found) and operational conditions have encouraged its use. It has been detected that information has been missing regarding NF characterisation methodologies; this...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research