Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Engineering Reviews Pub Date : 2022-01-22 DOI:10.1007/s12393-021-09304-w

Aan Priyanto, Dian Ahmad Hapidin, Tri Suciati, Khairurrijal Khairurrijal

引用次数: 6

Abstract

Over recent years, nanofibers have been developed to be edible materials due to their superior properties. The large-demanded nanofibers for edible applications encourage researchers to develop further various methods for producing nanofibers. One of the methods is rotary forcespinning (RFS) that offers a huge potential to yield nanofibers with large-volume capacity and low-cost productivity compared with the other ones. This review provides recent advances on rotary forcespun nanofibers with emphasizing on basic principles of the RFS method and the essential factors affecting the produced nanofibers. The prospects of rotary forcespun nanofibers for edible applications, including food encapsulation, nutraceutical and drug delivery, edible coatings or films, and food packaging, are also elaborated. Possible challenges and future directions of the utilization of RFS method to produce nanofibers for edible applications are also discussed.

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旋转力纳米纤维的研究进展及食用应用前景

近年来，纳米纤维因其优越的性能而成为可食用材料。可食用纳米纤维的大量需求促使研究人员进一步开发各种生产纳米纤维的方法。其中一种方法是旋转旋压纺丝(RFS)，与其他方法相比，它具有生产大容量和低成本的纳米纤维的巨大潜力。本文综述了旋转力纳米纤维的研究进展，重点介绍了旋转力法的基本原理和影响旋转力纳米纤维制备的主要因素。展望了旋转力纳米纤维在食品封装、营养和药物输送、可食用涂层或薄膜以及食品包装等可食用领域的应用前景。讨论了利用RFS方法制备可食用纳米纤维可能面临的挑战和未来的发展方向。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.20

自引率

1.50%

发文量

审稿时长

>12 weeks

期刊介绍： Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.