Recent advances in plant protein-based electrospun nanofibers for food applications

The electrospun nanofibers have become increasingly popular particularly in the food and pharmaceutical applications. The morphology and structure of nanofibers produced by electrospinning depend on the processing parameters, environmental conditions, and solution properties. Rather than synthetic polymers, biodegradable and biocompatible biomaterials such as proteins can be used effectively in the fabrication of electrospun nanofibers. A great deal of interest has been shown in using plant proteins such as zein, pea protein, gluten and gliadin in electrospinning in recent years due to their several advantages, including low cost, biodegradability, non-toxicity, biocompatibility, and lower environmental impact. Furthermore, plant proteins can be combined with various other biopolymers to improve the electrospinnability and to enhance the features of nanofibers. Besides active and smart packaging and biosensor applications, plant protein-based nanofibers are also used to encapsulate bioactive compounds and enhance their bioavailability. This review aims to critically evaluate the recent research on key parameters in producing plant protein-based nanofibers, the impact of different plant protein types on nanofiber production, and new approaches for utilizing plant protein-based nanofibers in various food applications.