期刊
CURRENT PHARMACEUTICAL DESIGN
卷 25, 期 16, 页码 1881-1888出版社
BENTHAM SCIENCE PUBL LTD
DOI: 10.2174/1381612825666190717125538
关键词
Electrohydrodynamic; electrospraying; electrospinning; encapsulation; bioactive compounds; food applications; nanoparticles; nanofibers
资金
- COST (European Cooperation in Science and Technology) [NutRedOx-CA16112]
With new consumption trends and mindset of a healthier way of life, there is an increasing demand for functional foods. To provide stable and functional products to consumers, the stability of the active compounds must be preserved during the processing of food. For this purpose, encapsulation techniques have been used in various industries in order to overcome problems such as stability, low solubility, and degradation under process conditions for food applications. Electrospinning and electrospraying are two highly versatile and scalable electrohydrodynamic methods, which have gained increasing attention in the various encapsulation applications. This review will give readers an overview of the latest electroencapsulation (electrospraying and electrospinning) of natural bioactive compounds for functional foods applications.
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