Application of Cellulosic Nanofibers in Food Science Using Electrospinning and Its Potential Risk

Abstract Cellulose is the most abundant and a low‐cost biodegradable by‐product in the food and agricultural industries. Electrospun cellulosic nanofibers have remarkable physicochemical properties that make them attractive for many applications in the food sector. In this review, electrospinning is investigated as an easy method for producing nanofibers from polymers. Moreover, the most important applications of cellulosic nanofibers in food science are presented. These applications are (a) immobilization of bioactive substances such as enzymes, vitamins, and antimicrobials; (b) nutraceutical delivery systems and controlled release of materials; (c) as biosensors; (d) filtration; and (e) for reinforcing composites and in films. Finally, some potential risks of using electrospinning in food science are reviewed.