{Reference Type}: Journal Article
{Title}: Utilizing electrospun molecularly imprinted membranes for food industry: Opportunities and challenges.
{Author}: Dong H;Tong L;Cheng M;Hou S;
{Journal}: Food Chem
{Volume}: 460
{Issue}: 0
{Year}: 2024 Dec 1
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.140695
{Abstract}: Molecularly imprinted polymers (MIPs) have been widely studied in environmental protection and food industry, owing to their excellent specific recognition and structural stability. However, MIPs prepared by conventional methods suffer from low adsorption capacity and slow mass transfer rate. To date, the combination of electrostatic spinning technology and molecular imprinting technology has been proposed to prepare molecularly imprinted membranes (MIMs) with specific recognition capability, and has shown great attraction in the separation and detection of food additives, as well as the extraction and release of active ingredients. In recent years, MIPs and electrostatic spinning technologies have been investigated and evaluated. However, there is no review of electrostatically spun MIMs for food field. In this review, we focus on the fabrication methods and applications of electrostatically spun MIMs in the food, discuss the challenges in practical food applications, and emphasize the promising applications of electrostatically spun MIMs in food field.