Emulsion Electrospinning: Structural Design of Fibers and Applications in the Food Industry.

Abstract

The translation of emulsion electrospinning (EES) from laboratory demonstration to practical food applications remains a critical challenge, necessitating a systematic framework that rationally links emulsion design to fiber functionality. This review critically examines recent advances in EES-derived fiber architectures for food applications, with emphasis on structural design principles and functional performance. Various emulsion systems have demonstrated the ability to serve as programmable structural templates, directionally guiding the formation of core-shell, porous, and Janus fiber morphologies. Core-shell structures enabled protection of bioactive compounds and targeted release, porous structures facilitated adsorption filtration and multifunctional integration, and Janus structures achieved smart responsiveness and directional liquid management. However, while EES exhibits unique advantages in structural programmability and food-grade solvent compatibility, the lack of standardized food-system validation protocols and the absence of continuous production demonstrations pose challenges during industrial translation. Current bottlenecks in scalable manufacturing, food-grade materials development, and safety assessment further restrict commercial deployment. Current research therefore focuses on establishing a demand-driven reverse structural design strategy to overcome these limitations. Addressing these constraints is essential to accelerate the industrial translation of EES for next-generation smart food material.