• The main driving force for the coacervation reactions is electrostatic interactions. • Heating reduces the concentration of Gum Arabic to meet saturation adsorption. • Heating increased the sensitivity of the coacervation behavior to salt ions.

Electrospun nanofibrous films incorporating plant essential oils (EOs) offer a sustainable alternative to conventional plastic packaging by enhancing food preservation while mitigating environmental burdens. These films leverage the tunable colloidal properties of food-grade biopolymers (e.g., chitosan, gelatin, zein, PLA, PVA) to encapsulate EOs, enabling controlled release via high surface area, adjustable porosity, and bioactive stabilization. This review examines advanced electrospinning strategies-including emulsification, coaxial processing, and particle encapsulation-alongside polymer matrix design and colloidal carriers (e.g., cyclodextrins, MOFs, SiO₂ nanoparticles) to optimize release kinetics, mechanical integrity, and barrier functionality. Innovations in stimuli-responsive systems (humidity, pH, temperature) further enhance precision in antimicrobial and antioxidant delivery. Core-shell architectures, crosslinked networks, and multilayer hydrocolloid matrices prolong EO activity, while biodegradable polymers align with circular economy goals. Challenges remain in balancing controlled release with scalability and regulatory compliance. The integration of smart colloidal nanomaterials and multifunctional designs holds promise for next-generation packaging, reducing food waste through targeted bioactive delivery. Future efforts should prioritize scalable production, food matrix validation, and safety frameworks to realize the potential of hydrocolloid-derived nanofibers in global food systems.