Guideline for the electrospinning of food biomacromolecules

Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine, environmental engineering, and energy‐related subfields. This study focuses on the applications of two major classes of biomacromolecules (proteins and carbohydrates). These biomacromolecules exhibit excellent biocompatibility, biodegradability, and low immunogenicity properties, which confer considerable potential for applications in tissue engineering scaffolds, wound dressings, drug delivery systems, and food packaging materials. Nevertheless, the electrospinning of such biomacromolecules still confronts challenges, such as solvent toxicity, difficulties in achieving consistent fiber formation, limited structural stability, and complications associated with preserving bioactivities. This guideline summarizes key electrospinning process parameters for various biomacromolecules, encompassing solvent selection, applied voltage, flow rate, collection distance, temperature, and humidity. Thereby, it reports valuable established guidelines to support further research in the emerging field of electrospinning.