Samaneh Tayebi Moghaddam - Department of Food Science and Technology, Islamic Azad University, Science and Research Brand,Tehran, Iran
Morteza Jamshid Eini - Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran,Iran

The development of novel materials with microstructures is now a trend in food science and technology. Microfluidic spinning has emerged as an advanced method for fabricating fibers with diverse shapes and sizes without the use of complicated devices or facilities, which is an advanced technology for controlling fluids in a microscale channel (۱~۱۰۰ μm), which integrates engineering, physics, chemistry, nanotechnology, etc. Microfluidic spinning technology (MST) has emerged as a powerful and versatile platform because of its various advantages such as high surface-area-to-volume ratio, effective heat transfer, and enhanced reaction rate. Therefore, it is considered a promising technology to develop micro/nanostructures for delivery purposes to improve the quality and safety of foods and also juice clarification. This critical review briefly describes the current development of microfluidic-based spinning techniques in food science and technology including microfibers/films via microfluidic spinning technology for food packaging and clarification of fruit juice.

microfluidic spinning technology, microfluidic, smart food packaging, clarification