The Effect of Polyphenol-Loaded Electrospun Fibers in Food Systems

Abstract

Spinning technologies, including electrospinning, centrifugal spinning, solution blow spinning, and microfluidic spinning, are increasingly used to encapsulate bioactive compounds like polyphenols. Each method has distinct advantages: electrospinning offers precision and bioactivity preservation, centrifugal spinning is energy-efficient for large-scale production, solution blow spinning is rapid and scalable, and microfluidic spinning excels in creating complex fibers. Optimization of electrospinning parameters such as polymer concentration, core material content, voltage, and flow rate significantly impacts encapsulation efficiency, fiber morphology, and release profiles. Response surface methodology aids in optimizing these parameters. Studies demonstrate improved solubility, stability, and controlled release of encapsulated polyphenols. Incorporating additives like salts or nanoparticles further tailors nanofiber properties for specific functional needs. Electrospinning is also utilized in developing electrospun films for active and intelligent packaging, which incorporate polyphenols such as anthocyanins, flavonoids, phenolic acids, and phenolic extracts to provide antioxidant and antimicrobial properties. Polyphenol-loaded electrospun fibers (EFs) prevent oxidation, inhibit microbial growth, and maintain sensory qualities, thus extending food shelf life. Additionally, intelligent packaging with pH-sensitive and volatile gas-responsive films helps monitor freshness and spoilage. These technologies show promise in preserving a wide range of foods, including fruits, vegetables, meat, and seafood, by slowing metabolic processes and reducing deterioration.