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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This research was financially supported by the Directorate of Research and Community Engagement, Ministry of Research, Technology, and Higher Education, the Republic of Indonesia under the University’s Excellence Applied Research (PTUPT) Grant in the fiscal years of 2018–2020 and the World Class Research (WCR) Grant in the fiscal years of 2019–2021. The Indonesian Endowment Fund for Education (LPDP) also provided master-degree scholarship to AP.
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Priyanto, A., Hapidin, D.A., Suciati, T. et al. Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications. Food Eng Rev 14, 435–461 (2022). https://doi.org/10.1007/s12393-021-09304-w
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DOI: https://doi.org/10.1007/s12393-021-09304-w