Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds

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SOLEIMANIFAR M.; Jafari S. M.; ASSADPOUR E.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:99 Page(s): 163-176

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Title

Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds

Author(s)

SOLEIMANIFAR M. | Jafari S. M. | ASSADPOUR E. | Issue Writer Certificate

Keywords

ElectrosprayQ1

EncapsulationQ2

Food IngredientsQ2

Bioactive CompoundsQ1

Abstract

NanoEncapsulation is one of the most important processes to improve the chemical stability of aromatic and volatile compounds, to prevent their undesirable interactions with Food Ingredients, and their intelligent release into the food industry. Encapsulation may be defined as the process to entrap one substance within another substance, thereby producing particles with diameters of a few nm to a few mm. Due to the sensitivity of the Bioactive Compounds, there are different Encapsulation techniques. In recent years, electroEncapsulation or Encapsulation using electrohydrodynamic processes (electrospinning and elcrospraying) which is a simple and effective technique to preserve and increase bioavailibility of components, has attracted particular attention of food and drug scientists. Electrospray is very important as one of the liquid spraying methods due to the production of tiny droplets and uniform distribution. One of the advantages of the Electrospray system is that it has high control over the particle size distribution, with the particles almost uniform. Electrospray capsules also have the potential to prevent the destruction of carotenoids and vitamins. In addition to the protective effects of Encapsulation on nutrients, they can also be used to improve the fluidity, transport, and displacement properties of materials, since they are solid form rather than liquid. In fact, during the microEncapsulation of nutrients, enzymes or other substances (such as volatile oils, taste and colorants, enzymes, etc. ) in micro or nano size by wall materials that can form lipids, protein biopolymers and polysaccharides or their complex is surrounded and protected from external factors. This article briefly describes the properties of the Electrospray method and its applications.

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APA: Copy

SOLEIMANIFAR, M., Jafari, S. M., & ASSADPOUR, E.. (2020). Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(99 ), 163-176. SID. https://sid.ir/paper/72699/en

Vancouver: Copy

SOLEIMANIFAR M., Jafari S. M., ASSADPOUR E.. Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(99 ):163-176. Available from: https://sid.ir/paper/72699/en

IEEE: Copy

M. SOLEIMANIFAR, S. M. Jafari, and E. ASSADPOUR, “Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 99 , pp. 163–176, 2020, [Online]. Available: https://sid.ir/paper/72699/en

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