Electrospun fibers: Fabrication, functionalities and potential food industry applications
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Publication Details
Author list: Weiss J., Kanjanapongkul K., Wongsasulak S., Yoovidhya T.
Publisher: Hindawi
Publication year: 2012
Start page: 362
End page: 397
Number of pages: 36
ISBN: 9781845697396
ISSN: 0146-9428
eISSN: 1745-4557
Languages: English-Great Britain (EN-GB)
Abstract
Electrospinning has emerged as a versatile method to produce fine disperse fibers from natural or synthetic polymers ranging in average diameters from well below 100. nm to several micrometers. These structures have substantial potential for applications in the food, pharmaceutical, chemical or personal care industries. In this chapter, we will introduce the reader to the general principle of electrospinning and the parameters that affect the outcome of the process namely the fiber microstructure, morphology, and functional properties. General guidelines describing how to to set up and operate a lab-scale electrospinning unit are given and the types of materials that may be used in to produce fibers via electrospinning such as polysaccharides, proteins and biodegradable synthetic polymers are listed. Potential applications of nanoscalar fibers in the food industry are discussed including encapsulation systems, filter media, catalysts and packaging materials. Future trends and new production processes that are currently emerging and that address the critical issue of scale up of the process are highlighted. These include the emergence of coaxial electrospinning, needle-less electrospinning and near field electrospinning. ฉ 2012 Woodhead Publishing Limited All rights reserved.
Keywords
Catalysis, Food polymers
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