Background

In the past decades, many natural bioactive compounds with antioxidant, immunoregulatory, antimicrobial, and anticancer activities have been successfully identified in plant and animal materials. However, due to their poor solubility, unfavorable flavor, low bioavailability and instability during food processing and storage, the development of bioactive compounds used in the food industry presents many technological challenges.

Scope and approach

Emulsion electrospinning is a novel and simple technique to fabricate core-shell nanofibers, and either water-in-oil (W/O) or oil-in-water (O/W) emulsions can be electrospun to directly encapsulate hydrophilic or hydrophobic compounds into core-shell fibers, respectively. This review introduces fundamentals and advantages of emulsion electrospinning as well as its food applications. The effects of different types of emulsifiers on the formation of emulsion systems and emulsion-based electrospun fibers are highlighted. Further, the existing limitations and scope for future research are discussed.

Key findings and conclusions

Recent studies have found that the emulsion-based electrospun nanofibers can enhance the encapsulation efficiency, stability, and bioavailability of bioactive compounds, as well as achieve targeted delivery and controlled release, thus providing new strategies to improve their barrier performance compared to conventional electrospinning and therefore facilitating the development of emulsion-based electrospun mats in the food industry.

中文翻译：

---

乳液静电纺：基础知识，食品应用和前景

背景

在过去的几十年中，已在植物和动物材料中成功鉴定出许多具有抗氧化剂，免疫调节，抗微生物和抗癌活性的天然生物活性化合物。然而，由于它们的溶解性差，风味差，生物利用度低以及在食品加工和储存过程中的不稳定性，食品工业中使用的生物活性化合物的开发提出了许多技术挑战。

范围和方法

乳液静电纺丝是一种制备核-壳纳米纤维的新颖且简单的技术，可以对油包水（W / O）或水包油（O / W）乳液进行静电纺丝，以将亲水性或疏水性化合物直接包裹到其中核壳纤维。这篇综述介绍了乳液静电纺丝及其食品应用的基本原理和优点。强调了不同类型的乳化剂对乳液体系和基于乳液的电纺纤维形成的影响。此外，讨论了未来研究的现有局限性和范围。

主要发现和结论

最近的研究发现，基于乳液的电纺纳米纤维可以提高生物活性化合物的包封效率，稳定性和生物利用度，并实现靶向递送和控释，从而提供了新的策略来改善其阻隔性能，与传统的电纺相比，因此促进食品工业中乳液型电纺垫的发展。