Electrospinning has the advantages of simple manufacturing equipment, a low spinning cost, wide range of spinnable materials, and a controllable mild process, which can continuously fabricate submicron or nanoscale ultrafine polymer fibers without high temperature or high pressure. The obtained nanofibrous films may have a large specific surface area, unique pore structure, and easy-to-modify surface characteristics. This review briefly introduces the types and fiber structures of electrospinning and summarizes the applications of electrospinning for food production (e.g., delivery systems for functional food, filtration of beverages), food packaging (e.g., intelligent packaging, antibacterial packaging, antioxidant packaging), and food analysis (e.g., pathogen detection, antibiotic detection, pesticide residue detection, food compositions analysis), focusing on the advantages of electrospinning applications in food systems. Furthermore, the limitations and future research directions of the technique are discussed.

Natural laccase exhibits a broad substrate and only water is a by-product, making it an environmentally friendly enzyme. It has good application prospects in food engineering, paper making, textile, environmental...

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Antimicrobial nanofibrous films with water absorption and water stability are more suitable for meat preservation applications. In this study, poly(vinyl pyrrolidone)/poly(vinyl butyral) (PVP/PVB) nanofibrous films with different proportions were fabricated via electrospinning. In comparison with the microscopic morphology, hydrophobicity, water absorption capacity, and water stability with different ratios of composite nanofibrous films, the PVP/PVB 6/4 (PB64) nanofibrous film with superior water absorption capacity and water stability was selected as the encapsulation carrier for allicin. Allicin, which has a broad-spectrum antimicrobial effect, was selected and encapsulated into the nanofibers to generate PVP/PVB-allicin (PB64-A) nanofibrous films with strong antimicrobial activity against Escherichia coli and Staphylococcus aureus. The shelf life of chicken breasts could be prolonged effectively in the presence of trace amounts of PB64-A nanofibrous films during storage at room temperature. The results indicated that the PB64-A nanofibrous film with superior water absorption capacity and water stability may have a broad application prospect in antimicrobial food packaging for meat.

Intelligent and efficient food freshness indicators（FFI）are important. In this work, the FFI for real-time fish freshness monitoring was fabricated by electrospinning with polyacrylonitrile as polymer, blueberry anthocyanins as indicator, and...