Recent advances in electrohydrodynamic processing of carbohydrate biopolymers: food applications

Abstract

Electrohydrodynamic processing of carbohydrate biopolymers has emerged as a prominent area of research due to its increasing development and wide range of applications in the food industry, because it offers an adaptable, simple, and low-temperature process to yield advanced materials for food applications. This technique involves using electric fields to manipulate biopolymers, facilitating the creation of materials with specific characteristics. The review focuses on explaining the fundamental principles of this process, the most common configurations used in its implementation, and the variables that affect the morphology of the materials produced, such as the intensity of the electric field, the concentration of the biopolymer, and the environmental conditions. Special attention is paid to carbohydrate biopolymers, which present challenges in their processing due to their inherent properties, such as solubility, viscosity, and tendency to form gels. These properties can complicate the process but also offer opportunities to develop innovative materials with specific applications. The various applications in the food industry are also addressed, highlighting the potential of electrohydrodynamic processing in areas such as encapsulation of active compounds, packaging development, and the creation of commercial products. Standard reviews on electrohydrodynamic processing typically offer broad overviews that combine both natural and synthetic polymers, with a primarily descriptive approach. This review, however, links the principles of electrohydrodynamic processing with the physicochemical properties of carbohydrate-based biopolymers, employing a scientific and technological analysis that integrates laboratory findings with technology transfer, focusing primarily on applications in the food industry.

Graphical abstract