ABSTRACT
Electrohydrodynamic processing (EHDP) has gained a great interest in both scientific community and industry for fabrication of ultrathin polymer structures in the field of food technology. Polymer micro-, submicro-, and nanostructures obtained by EHDP offer notable physicochemical characteristics, including a significantly large surface-to-mass ratio, great porosity, and remarkable mechanical performance. Regarding the incorporation of functional agents, three main different strategies during EHDP can be considered, namely, blending, coaxial, and emulsion. One of the main advantages of EHDP is the wide range of types of wall polymer materials that can be used. The most common materials used for EHDP are synthetic polymers, which can easily produce fibers. Food industry is undoubtedly one of the major fields that may benefit from EHDP using biopolymers, especially for the development of functional foods containing active ingredients. The chapter describes different applications in which novel bio-nanosystems obtained by EHDP can result beneficial to the food industry.
