Food and Bioprocess Technology - Spinning Technologies for Food Application

CALL FOR PAPERS

The traditional encapsulation techniques (spray drying, freeze drying, emulsification) are favored approaches for protecting and delivering bioactive compounds within polymer materials. However, the use of higher working temperatures in these techniques may lead to heat degradation, impacting the stability and encapsulation efficiency of sensitive ingredients. Recently, various spinning technologies, including electrospinning, centrifugal spinning, and melt-spinning, have been employed for encapsulating bioactive compounds without the use of heat. The absence of heat is a crucial factor, ensuring the preservation of structural integrity and achieving enhanced encapsulation efficiency for bioactive substances during both processing and storage. When bioactive compounds are encapsulated within spun fibers, they demonstrate increased stability and functionality.

Various compounds, including polysaccharides such as alginate, starch, pullulan, dextran, chitin/chitosan, xanthan, and modified celluloses, as well as proteins like zein, wheat gluten, whey proteins, soy proteins, gelatin, and proteins derived from microalgae and fish, are employed in the production of fibers using spinning technologies. Spinning is employed as a technique to encapsulate various hydrophilic compounds, including anthocyanins, water-soluble vitamins, and functional organic acids, as well as specific examples like gallic acid, folic acid, vitamin B12, red raspberry extract, proanthocyanidins, and tannins like tannic acid. Additionally, it is used to encapsulate a variety of hydrophobic compounds, such as lipid-soluble vitamins (e.g., vitamin A, D, E, and K), curcumin, carotene, and essential oils.

Spun fibers have diverse uses in the food industry. They can be employed as innovative materials for food packaging, providing better protection against oxygen, moisture, and UV light to keep food fresh for longer. These fibers, containing encapsulated bioactive compounds, can be easily added to different food products to boost their nutritional value, enhance flavor, or offer health benefits. Furthermore, spun fibers are useful for creating edible coatings for fruits and vegetables, acting as a shield that prolongs the shelf life of fresh produce. Their ability to release components gradually also improves the overall eating experience when included in food items. Additionally, spun fibers can be used to change the texture of specific food products, creating structures that replicate the feel of fats, especially in low-fat or fat-free alternatives. Therefore, the aim of this Special Issue is to explore the application of spinning technologies for encapsulating bioactive compounds intended for use in food applications.

Food and Bioprocess Technology invites original research submissions that gather and share noteworthy and recent advancements in spinning technologies for encapsulating bioactive compounds designed for application in the food industry. Reviews which offer comprehensive summaries and far-sighted perspectives are also encouraged. All Manuscripts will undergo FABT’s Peer Review process and be handled by the Guest Editors.

Topics for this call for papers include but not restricted to:

• Spinning technologies (electrospinning, centrifugal spinning, melt-spinning etc)
• The main hydrophilic and hydrophobic bioactive compounds in natural products, such as vitamins, minerals, phenolic compounds, antioxidants, essential oils, and so on.
• The impact of process parameters on encapsulation efficiency, their application in food, and etc.
• Food industry applications of fibers including food packaging, encapsulation of bioactive compounds, edible coatings, improvement of the nutritional properties of food, flavor and aroma delivery, and texture modification.

Submission deadline: 30 September 2024

Guest Editors

Prof. Dr. Gulum Sumnu
Department of Food Engineering
Middle East Technical University
Ankara, Türkiye
gulum@metu.edu.tr (this opens in a new tab)

Dr. Nalan Yazicioglu
Nutrition and Dietetics
University of Health Sciences
Ankara, Türkiye
nalan.yazicioglu@sbu.edu.tr (this opens in a new tab)

Keywords: Spinning Technologies, Bioactive Compounds, Packaging, Novel Food Development

Important Submission Information

Please follow FABT’s submission guidelines when submitting manuscripts, found at this link:
Submission guidelines | Food and Bioprocess Technology (springer.com) (this opens in a new tab)

If you have any queries, please don’t hesitate to contact Guest Editors or Editor in Chief. We invite you to participate in this Issue and look forward to your valuable contributions.