Nano Future Perspective with Electrospinning Technique for Aquatic Food Products

Electrospinning with significant parameters such as high voltage, flow rate, and distance is a sophisticated technology for fabricating various material types and nanofiber forms. Creating ultrafine and integrated structures significantly contributes to developing various sectors, including biomedical materials, catalysis, energy, food engineering, and cosmetics. Thanks to the unique attributes of nanofibers, the electrospinning process stands at the forefront of innovations in material science, driving enhancements in performance across a broad spectrum of applications. Additionally, electrospun nanofibers (chitosan, PVA, gelatin, zein etc.) possess unique features such as a high surface-to-volume ratio, a nanoporous structure, and a superior absorbance capacity, making them highly adaptable for applications like advanced food packaging (eugenol-loaded so on), where they effectively respond to environmental changes and facilitate the controlled release of bioactive compounds (thymol loaded, thiamine etc.). This technology endows the engineering and scientific communities with the potential to develop more effective and customizable solutions. The interconnected and multifunctional architecture of these fibers propels them to the forefront of reshaping the current material design paradigm, with electrospinning continuing to be at the core of innovation across an extensive range of applications.The rapid spoilage of seafood products caused by microbial activity and some chemical and physical deterioration leads to significant economic losses. Surface coating materials can prevent seafood spoilage. Some researchers have successfully applied electrospinning techniques to fish products, utilizing various nano-coating materials (especially nanofibers, nanoemulsions, nanoparticles, nano-encapsulated materials, nanoliposomes, and nanowhisker). These materials could be successfully fabricated with citrus, chitosan, thymol, liquid smoke, betel leaf, and curcumin. This review examines the studies and methods conducted and provides recommendations for future research in this innovative field.

کلیدواژه ها:

Electrospinning ، Nanofiber Technology ، Sustainable Packaging Solutions ، Seafood Preservation