Alginate is a polysaccharide polymer of natural origin and is normally extracted from the seaweed Sargassum and other brown algae plants. Alginate is a food-grade polysaccharide; it is well applied in the food industry. Electrospun alginate is a promising carrier to protect and stabilize micronutrients and other bioactive components in food products. Owing to its high viscosity and molecular chain rigidity, pure alginate solution cannot be electrospun. Adding polyvinyl pyrrolidone (PVP) (average relative molecular weight 13 × 100000) or PEO (average relative molecular weight 9 × 100000-15 × 100000) to the alginate can effectively improve the electrospun performance of an alginate solution. Fig. A and B show the morphology of nanofibers fabricated from a mixture of PEO/alginate and PVA/alginate, respectively.