The publication of our review paper in Food Engineering Reviews marks the start of a new year

Glad to know that our review article has just been published. Tha authors of this paper are Aan Priyanto, M.Si., Dr. Dian Ahmad Hapidin, M.Si., Dr. Tri Suciati, M. Si., and Prof. Dr. Khairurrijal.

We review advances in fabrication of rotary forcespun nanofibers and their prospects for edible applications.

Rotary forcespinning (RFS) offers a huge potential to yield nanofibers with large-volume capacity and low-cost productivity. We describe basic principles of the RFS method and 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. Finally we discuss possible challenges and future directions of the utilization of rotary forcespun nanofibers for edible applications.

Further reading: https://doi.org/10.1007/s12393-021-09304-w 

Special acknowledgement:

A.P. gratefully acknowledges the Indonesian Endowment Fund for Education (LPDP Lembaga Pengelola Dana Pendidikan ) for the scholarship.

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