Electroencapsulation (Electrospraying & Electrospinning) of Active Compounds for Food Applications


KÖSE M. D. , BAŞPINAR Y. , BAYRAKTAR O.

CURRENT PHARMACEUTICAL DESIGN, vol.25, no.16, pp.1881-1888, 2019 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Review
  • Volume: 25 Issue: 16
  • Publication Date: 2019
  • Doi Number: 10.2174/1381612825666190717125538
  • Title of Journal : CURRENT PHARMACEUTICAL DESIGN
  • Page Numbers: pp.1881-1888
  • Keywords: Electrohydrodynamic, electrospraying, electrospinning, encapsulation, bioactive compounds, food applications, nanoparticles, nanofibers, ENHANCED WATER SOLUBILITY, CYCLODEXTRIN INCLUSION COMPLEX, ASPIRIN-INDUCED TOXICITY, BIOACTIVE COMPOUNDS, ESSENTIAL OILS, ANTIBACTERIAL PROPERTIES, WHEY-PROTEIN, FISH-OIL, ENCAPSULATION, NANOFIBERS

Abstract

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.