Table 5.

Characteristics of antioxidant nanofibers from 15 reviewed articles and proposed applications in food.

Polymeric Matrix	Active Compound	Electrospinning Parameters	Average Diameter of Fibers (nm)	Proposed Application	Reference
Gliadin	Curcumin	15 kV; 0.5 mL/h; 10 cm	375–410	Food Industry	[68]
Gliadin	Inclusion complexes of ferulic acid with hydroxypropyl-beta-cyclodextrins	18 kV; 1 mL/h; 10 cm	269–279	Food packaging	[69]
PHBV	Oregano essential oil, rosemary extract, and green tea extract	38 kV; 4 mL/h; 20 cm	800	Food packaging	[70]
Potato starch	Carvacrol	−3 and 25 kV; 0.6 mL/h; 20 cm	74–95	Food packaging	[71]
Chitosan/PVA	Fish-purified antioxidant peptide	15 kV; 0.2 mL/h; 15 cm	158–195	Food packaging	[72]
PLA/chitosan	Argan and clove oils			Food packaging	[73]
PVA/PAA/chitosan	Tannin acid/tripolyphosphate	Not reported (homemade)	132–578	Food packaging	[74]
GE	Curcumin	15 kV; 0.5 mL/h; 10 cm	295–368	Nutraceutical carrier	[75]
GE	Peppermint and chamomile essentials oils	15 kV; 0.3 mL/h; 10 cm	293–462	Edible food packaging	[76]
PCL	Urtica dioica L. extract	15 kV; 1 mL/h; 12 cm	575	Food preservation	[77]
PCL	Sage extract	19 kV; 3 mL/h; 15 cm	3300–3800	Food packaging	[78]
PLA	α-tocopherol/γ-cyclodextrin			Food packaging	[79]
PLA	Vitamin E	15 kV; 1 mL/h; 10 cm	140	Preservative packaging	[80]
PLA	Tea polyphenol	20 kV; 20 mL/h; 15 cm	490–680	Food packaging	[81]
PVA	Rosemary extract	30 kV; 2.2 mL/h; 20 cm	282	Hydrophilic and acid food products packaging	[82]