Researchers from the Pennsylvania State University, US, have developed edible and biodegradable nanofibers through electrospinning. Protein-based nanofibers are desired for their potential in edible packaging solutions, offering food preservation and safety. Electrospinning involves using a voltage to force a liquid solution into a cone shape that morphs it into fibers. The researchers then combined the milk protein casein with hydroxypropyl methylcellulose — typically derived from wood pulp or cotton — to create nanofibers.
