Spinning Technologies for Food Application

The aim of this Special Issue is to explore the application of spinning technologies for encapsulating bioactive compounds intended for use in food applications. This includes original research that gathers and shares noteworthy and recent advancements in spinning technologies designed for the food industry, as well as reviews offering comprehensive summaries and far-sighted perspectives. Recently, various spinning technologies, including electrospinning, centrifugal spinning, and melt-spinning, have been employed for encapsulating bioactive compounds without the use of heat. Contrary to traditional techniques, the absence of heat ensures the preservation of structural integrity and achieves 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. These spun fibers have diverse uses in the food industry, from packaging materials and edible coatings to altering food texture and nutritional value.