Volume 17, Issue 99 (2020)                   FSCT 2020, 17(99): 163-176 | Back to browse issues page

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soleimanifar M, Jafari S M, Assadpour E. Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds. FSCT 2020; 17 (99) :163-176
URL: http://fsct.modares.ac.ir/article-7-38575-en.html
1- PhD Student of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
2- . Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciencesand Natural Resources, Gorgan, Iran , Jafarism@hotmail.com
3- Assistant Professor, Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan,
Abstract:   (3464 Views)
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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Article Type: Analytic Review | Subject: Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2019/11/30 | Accepted: 2020/02/29 | Published: 2020/04/29

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