Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds

Dr. Hadis Rostamabadi received her PhD in Food Science and Technology, in 2020. She has been working on designing bioactive delivery systems for more than 6 years. In 2020, she was awarded as one of the top national researchers by Iran National Elites Foundation (INEF). Now, as an Assistant Professor, she is an academic member of Isfahan University of Medical Sciences (IUMS), IRAN. Moreover, she is the editor of “Unit Operations and Processing Equipment in the Food Industry” book, which is going to be published by Elsevier. Dr. Falsafi received his PhD in Food Science and Technology in 2018. He has published numerous scientific articles in top-tier food science, nanotechnology, hydrocolloids, and materials science journals. Dr. Falsafi has many years of experience in investigating food hydrocolloids and their modification via novel thermal and non-thermal processing methods. Recently, as an Assistant Professor, he has joined the Agricultural Engineering Research Department of Safiabad Agricultural and Natural Resources Research and Education Center in 2023. Dr. Falsafi currently serves as an Editorial Board Member for Food and Humanity (Elsevier) and Associate Editor for Future Post Harvest and Foods (Wiley). Dr. Luo received his PhD in Food Science and Nanotechnology from University of Maryland, United States, in 2012. Dr. Luo has published 130+ scientific articles in top-tier food science, nanotechnology, colloids, materials science journals. Dr. Luo was recognized as the World’s Most Highly Cited Researchers by the Web of Science in 2019, 2021, and 2022. Dr. Luo has more than ten years experience in food nanotechnology and encapsulation. Dr. Luo currently serves as the Editor for International Journal of Biological Macromolecules (Elsevier), Editor-in-Chief for Journal of Agriculture and Food Research (Elsevier), and Associate Editor for Journal of Future Foods (Elsevier).

Part I: An overview on electrospinning/electrospraying encapsulation of food bioactive compounds
1. Introduction to bioactive compounds; definition, advantages, and limitations
2. Electrospinning and electrospraying; setups and mechanisms
3. Food grade synthetic and natural polymers for electrospinning/ electrospraying encapsulation of bioactive compounds
4. Scale up and industrialization of electrospinning/electrospraying encapsulation approaches: current state, challenges, limitations and future trendsPart II: Electrospinning encapsulation
5. Designing electrospun fibers for encapsulation of polyphenols
6. Engineering electrospun fibers for encapsulation of essential oils and essential fatty acids
7. Electrospun fiber-based delivery of vitamins, flavours and minerals
8. Electrospun fiber-based delivery of carotenoids

Part II: Electrospraying encapsulation
9. Electrosprayed particles for encapsulation of phenolic components
10. Electrosprayed particles for improved delivery of carotenoids, vitamins, and minerals
11. Rationally designed electrosprayed particles for encapsulation of essential oils, flavors, essential fatty acids, and anti-bacterials

Part III: Characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles
12. Modern analytical tools for evaluating structural and morphological features of bioactive-loaded electrospun fibers /electrosprayed particles
13. Release profile and In vitro/in vivo studies on bioengineered bioactive-loaded electrospun fibers and electrosprayed particles

Part IV: Food applications of bioactive-loaded electrospun fibers/electrosprayed particles
14. Engineered electrospun/electrosprayed bioactive loaded structures as interesting platforms for food packaging applications: active and intelligent systems
15. Application of Electrospun/electrosprayed bioactive loaded structures in films and coatings.
16. 3D-printing of bioactive loaded electrospun/electrosprayed structures.
17. Safety issues and health risks associated with the use of electrospun/ electrosprayed bioactive loaded structures in food applications.