Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins.

Although many papers have been published in recent years regarding the effects of electrospinning (ES) on the properties of legume proteins (LPs), there has been no comprehensive review summarizing these findings, which was the main aim of this paper. Thus, the main purpose of this article was to review the properties of LP fiber-forming solutions as well as LP fibers through different characterization methods. Furthermore, the effect of encapsulating/incorporating different components into the ES solution of various LPs was studied. Cross-linking significantly improves the thermal stability, barrier properties, and insolubility of LP nanofibers. Also, Maillard-induced glycation leads to higher surface tension at the interface of oil-water contact, smaller emulsion droplets, and monomodal distributions. The ES quality of LPs varies depending on the viscosity, electrical conductivity, and surface tension of the protein solution; Specifically, too low and too high viscosity are detrimental due to the formation of beads and delay in Taylor cone formation, respectively; too low or too high conductivity will also cause insufficient jet elongation and significantly reduced jet stability, respectively. Insertion of nanoparticles improves the mechanical and thermal stability of LP nanofibers; however, the extent to which the incorporation meets safety regulations for adoption in food destinations remains a major challenge. [Display omitted] • The properties of legume protein fiber-forming solutions were reviewed. • Recent innovations in the electrospinning of legume proteins were introduced. • The role of electrospun legume proteins fibers in food packaging was explained. • The challenges in the electrospinning of legume proteins were described. [ABSTRACT FROM AUTHOR]