Encapsulation of Plant-derived Bioactive Ingredients through Electrospraying for Nutraceuticals and Functional Foods Applications
The electrospraying technique, which consists of electrohydrodynamic atomization of polymeric fluids, can be used to generate dry nano- and microparticles by subjecting a polymer solution, suspension or melt to a high voltage (typically in the range of 7-20 kV) electric field. This potential can be exploited for developing nano- and microencapsulation structures under mild temperature conditions and, thus, constitutes a promising alternative to conventional microencapsulation techniques for sensitive ingredients, like most plant-derived bioactive compounds, especially for their application in the food sector. Given the importance of plants as one of the major sources of dietary bioactive compounds, much research attention has been recently paid to the encapsulation of phytochemicals through novel techniques such as electrospraying, aiming to provide new tools for the development of innovative functional food products and nutraceuticals. In this review, the latest advances in the application of electrospraying for nano- and microencapsulation of phytochemicals are discussed, with a focus on their potential use in the food sector.
Main Authors: | Gómez-Mascaraque, Laura G., López-Rubio, Amparo |
---|---|
Format: | artículo biblioteca |
Language: | English |
Published: |
Bentham Science Publishers
2019-10-10
|
Subjects: | Electrospraying, Nutraceuticals, Electrospinning, Food-grade, Functional foods, |
Online Access: | http://hdl.handle.net/10261/200068 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Development and Optimization of Novel Encapsulation Structures of Interest in Functional Foods Through Electrospraying
by: Pérez Masiá, Rocío, et al.
Published: (2014-03-28) -
Morphology and Stability of Edible Lycopene-Containing Micro- and Nanocapsules Produced Through Electrospraying and Spray Drying
by: Pérez Masiá, Rocío, et al.
Published: (2015-02) -
Hydroxypropyl methylcellulose-based micro- and nanostructures for encapsulation of melanoidins: Effect of electrohydrodynamic processing variables on morphological and physicochemical properties
by: Silva, P.M., et al.
Published: (2022-01-12) -
Super-repellent paper coated with electrospun biopolymers and electrosprayed silica of interest in food packaging applications
by: Lafraya, Álvaro, et al.
Published: (2021-12-01) -
Electrosprayed gelatin submicroparticles as edible carriers for the encapsulation of polyphenols of interest in functional foods
by: Gómez-Mascaraque, Laura G., et al.
Published: (2015-03-20)