Electrospinning and electrospraying technologies for food applications

Loong Tak Lim*, Ana Carina Loureiro Mendes, Ioannis S. Chronakis

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review


Electrospinning and electrospraying are versatile techniques for the production of nano- to micro-scale fibers and particles. Over the past 2 decades, significant progresses have been made to advance the fundamental understandings of these electrohydrodynamic processes. Researchers have investigated different polymeric and non-polymeric substrates for producing submicron electrospun/electrosprayed materials of unique morphologies and physicochemical properties. This chapter provides an overview on the basic principles of electrospinning and electrospraying, highlighting the effects of key processing and solution parameters. Electrohydrodynamic phenomena of edible substrates, including polysaccharides (xanthan, alginate, starch, cyclodextrin, pullulan, dextran, modified celluloses, and chitosan), proteins (zein, what gluten, whey protein, soy protein, gelatin, etc.), and phospholipids are reviewed. Selected examples are presented on how ultrafine fibers and particles derived from these substrates are being exploited for food and nutraceutical applications. Finally, the challenges and opportunities of the electrostatic methods are discussed.
Original languageEnglish
Title of host publicationAdvances in Food and Nutrition Research
EditorsLoong-Tak Lim, Michael Rogers
Publication date2019
ISBN (Electronic)978-0-12-816073-2
Publication statusPublished - 2019
SeriesAdvances in Food and Nutrition Research


  • Food Science
  • Controlled release
  • Electrohydrodynamic processing
  • Electrospinning
  • Electrosprayed particles
  • Electrospraying
  • Electrospun fibers
  • Encapsulation
  • Food


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