CONICET | Buscador de Institutos y Recursos Humanos

Electrospinning and electrospraying technologies represent simple and attractive alternatives to developing new nanostructures with unique properties. However, their applications in the field of food processing engineering have not often been explored. The present paper highlights some recent advances carried out by electrospinning/electrospraying in food encapsulation, food packaging, sensing applications and food filtration. It also discusses the opportunities and limitations of these technologies, which should be addressed before large-scale production of electrospun and electrosprayed structures of interest in the food field can take place.