Abstract

Background: The development of edible films/coatings through eco-friendly technologies such as electrospinning has been proposed as a sustainable strategy to avoid the environmental pollution caused by excessive use of single-use and fossil-based plastics in the food industry.Scope and approach: In this review, the application of electrospinning and the main advantages and disadvantages in obtaining edible films/coatings have been extensively described. Moreover, the ways application, physical and functional properties, and the application of electrospun edible films/coatings in different foodstuffs were discussed.Key findings and conclusions: Electrospinning is a cutting-edge, cost-effective, and affordable technology, able to produce novel edible films/coatings from single or blended biodegradable polymers. The use of electrospinning reduces the chemical affinity of components, allows thermosensitive materials to be processed and reduces the amount of polymers and compounds required to make the films. Thus, electrospun edible materials show a high surface-to-volume ratio, strengthened thermal and barrier properties, sustained release of compounds and tailored thicknesses. Polymers must be safe human consumption and the incorporation of active compounds have afforded antioxidant and antimicrobial properties to electrospun edible films/coatings. The main application format has been as wrapper film than direct coating, and they have reduced lipid oxidation, microbial contamination and loss of freshness and sensory characteristics of different foods. The overall acceptance of electrospun edible films/coatings and the application on vegetarian and vegan food has not been thoroughly evaluated and could be an interesting research area.