The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food's quality, safety, and shelf‐life. Through electrospinning and electrospray, fibers and particles are encapsulated with bioactive compounds for active packaging applications. Understanding the principle behind electrohydrodynamics provides fundamentals in modulating the material's physicochemical properties based on the operating parameters. This review provides a deep understanding of electrospray and electrospinning, along with their advantages and recent innovations, from food packaging perspectives. The natural polymers suitable for developing active packaging films and coatings through electrohydrodynamics are intensely focused. The critical properties of the packaging system are discussed with characterization techniques. Furthermore, the limitations and prospects for natural polymers and electrohydrodynamic processing in active packaging are summarized.

This study investigates the volatile compounds of green tea produced with different leaves from spring, summer, and autumn in high−latitude region. A total of 95 volatile compounds were identified by gas chromatography–mass spectrometry (GC–MS). Spring, summer and autumn green tea contained 68, 72 and 82 volatile compounds, respectively. Principal component analysis (PCA), partial least squares−discrimination analysis (PLS−DA), and hierarchical cluster analysis (HCA) classified the samples and showed the difference. And 32 key characteristic components were screened out based on variable importance in the projection (VIP) values higher than 1.0. The characteristic volatile compounds of spring green tea including 18 components, such as geranylacetone, phenethyl alcohol, geraniol, β−ionone, jasmone, 1−octen−3−ol and longifolene. 13 components such as 2−methylfuran, indole, 1−octanol, D−limonene and ethanethiol were the key compounds in summer green tea. And 2,4,6−trimethylstyrene was the major differential volatile compounds in autumn green tea. The results increase our knowledge of green tea in different seasons and provide a theoretical basis for production control of green tea.

Polymeric microparticles have been shown to have great impacts in the area of drug delivery, biosensing, and tissue engineering. Electrospray technology, which provides a simple yet effective technique in the creation of microparticles, was utilized in this work. In addition, altering the electrospray experimental parameters such as applied voltage, flow rate, collector distance, solvents, and the polymer-solvent mixtures can result in differences in the size and morphology of the produced microparticles. The effects of the flow rate at (0.15, 0.3, 0.45, 0.6, 0.8, and 1 mL/h) and N, N-Dimethylformamide (DMF)/acetone solvent ratios (20:80, 40:60, 60:40, 80:20, 100:0 v/v) in the production of polyvinylidene fluoride (PVDF) microparticles were studied. Scanning electron microscopy (SEM) was used to observe changes in the morphology of the microparticles, and this revealed that a higher acetone to DMF ratio produces deformed particles, while flow rates at (0.3 and 0.45 mL/h) and a more optimized DMF to acetone solvent ratio (60:40 v/v) produced uniform spherical particles. We discovered from the Raman spectroscopy results that the electrosprayed PVDF microparticles had an increase in piezoelectric β phase compared to the PVDF pellet used in making the microparticles, which in its original form is α phase dominant and non-piezoelectric.