Functional nanofibers in food processing

Abstract

Electrospinning enables the production of nano- and microfi bers with very large surface-to-volume ratio, high porosity and interconnectivity, with easy chemical functionalization, which makes them very attractive for a wide range of applications. This chapter discusses recent developments on the preparation and application of electrospun nanofi bers in food-related areas, including fi ltration and other separation strategies, enzyme immobilization, enzymatic membrane reactors, sensors and encapsulation of food bioactive compounds and cells.