Progress in the Encapsulation of Natural Phenolic Compounds by Electrospinning

被引：0
作者：
Shi Y. [1 ]
Yang Y. [1 ]
Kong B. [1 ]
Wang H. [1 ]
机构：
[1] School of Food Science, Northeast Agricultural University, Harbin
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 09期
关键词：
Electrospinning; Encapsulation; Phenolic compounds;
D O I：
10.7506/spkx1002-6630-20200407-092
中图分类号：
学科分类号：
摘要：
Natural phenolic compounds have gained much attention in food, nutraceutical, pharmaceutical and other fields in recent years because of their benefits on human health. However, the application of phenolic compounds is limited due to their poor solubility, stability, and bioavailability. How to protect and deliver these compounds effectively and to maintain their functional properties has become a research hotspot. Electrospinning is a simple and low-cost technique to produce nanofibers, which can serve as nanovehicles for the encapsulation and controlled release of bioactive compounds. It can be used as an effective method to encapsulate phenolic compounds. This review presents an overview of the fundamental principle, types and operating parameters of electrospinning, the polymer matrices commonly used in electrospinning and the advantages of electrospinning, and it summarizes recent studies investigating the application of electrospinning in the encapsulation of phenolic compounds. Finally, future prospects for its application in the food industry are discussed, which will provide theoretical guidance for the application of electrospinning in the food industry. © 2021, China Food Publishing Company. All right reserved.
引用
收藏
页码：319 / 327
页数：8
相关论文
共 80 条
  • [1] ESFANJANI A F, JAFARI S M., Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds, Colloids and Surfaces B: Biointerfaces, 146, pp. 532-543, (2016)
  • [2] REZAEI A, FATHI M, JAFARI S M., Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers, Food Hydrocolloids, 88, pp. 146-162, (2019)
  • [3] AGUIAR J, ESTEVINHO B N, SANTOS L., Microencapsulation of natural antioxidants for food application: The specific case of coffee antioxidants: a review, Trends in Food Science & Technology, 58, pp. 21-39, (2016)
  • [4] JIA Z H, DUMONT M J, ORSAT V., Encapsulation of phenolic compounds present in plants using protein matrices, Food Bioscience, 15, pp. 87-104, (2016)
  • [5] ESFANJANI A F, ASSADPOUR E, JAFARI S M., Improving the bioavailability of phenolic compounds by loading them within lipidbased nanocarriers, Trends in Food Science & Technology, 76, pp. 56-66, (2018)
  • [6] JOYE I J, MCCLEMENTS D J., Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application, Current Opinion in Colloid & Interface Science, 19, 5, pp. 417-427, (2014)
  • [7] NESTERENKO A, ALRIC I, SILVESTRE F, Et al., Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness, Industrial Crops & Products, 42, pp. 469-479, (2013)
  • [8] De SOUZA SIMOES L, MADALENA D A, PINHEIRO A C, Et al., Micro- and nano bio-based delivery systems for food applications: in vitro behavior, Advances in Colloid and Interface Science, 243, pp. 23-45, (2017)
  • [9] SANGUANSRI P, AUGUSTIN M A., Nanoscale materials development: a food industry perspective, Trends in Food Science & Technology, 17, 10, pp. 547-556, (2006)
  • [10] TOPUZ F, UYAR T., Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications, Food Research International, 130, (2019)
12345678