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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #343512

Research Project: Improving the Sustainability and Quality of Food and Dairy Products from Manufacturing to Consumption via Process Modeling and Edible Packaging

Location: Dairy and Functional Foods Research

Title: Electrospinning of edible, food-based polymers

item AKKURT, SERIFE - Rutgers University
item Liu, Linshu
item Tomasula, Peggy

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 12/29/2017
Publication Date: 1/31/2018
Citation: Akkurt, S., Liu, L.S., Tomasula, P.M. 2018. Electrospinning of edible, food-based polymers. In R.V. Rai & J.A. Bai, editors. Nanotechnology Applications in the Food Industry. CRC Press. p. 293-316.

Interpretive Summary:

Technical Abstract: Electrospinning is a process that electrifies a jet of a polymer solution to produce continuous micro- or nanofibers. The solution must have a viscosity that maintains the integrity of the fiber from formation of the jet to drying of the fiber. The fibers are usually collected in the form of mats with small pore sizes. The solutions for electrospinning may also contain additives that become part of the fiber. To date, most electrospinning has been conducted to create fibers from synthetic polymers or natural polymers, dissolved in non-aqueous solvents for applications mainly in the biomedical field and filtration. Very few studies have been conducted using food-based biopolymers such as proteins or polysaccharides which have potential use in the food industry. This chapter will cover the electrospinning process for synthetic and natural polymers and then focus on the electrospinning process for edible food-based polymers.