Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications

被引：158

作者：

Drosou, Christina G. ^{[1
]}

Krokida, Magdalini K. ^{[1
]}

Biliaderis, Costas G. ^{[2
]}

机构：

[1] Natl Tech Univ Athens, Sch Chem Engn, Athens, Greece

[2] Aristotle Univ Thessaloniki, Sch Agr, Dept Food Sci & Technol, Lab Food Chem & Biochem, Thessaloniki, Greece

来源：

DRYING TECHNOLOGY | 2017年 / 35卷 / 02期

关键词：

Bioactives; electrospinning; electrospraying; encapsulation; food application; spray drying; ELECTROSPUN ZEIN FIBERS; RESPONSE-SURFACE METHODOLOGY; DRYER AIR TEMPERATURES; FISH-OIL; PROTEIN ISOLATE; OXIDATIVE STABILITY; WALL MATERIALS; ELECTROHYDRODYNAMIC ATOMIZATION; PHYSICOCHEMICAL PROPERTIES; PROCESSING VARIABLES;

D O I：

10.1080/07373937.2016.1162797

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Spray drying and electrohydrodynamic processes, namely, electrospinning and electrospraying, are the most promising encapsulation technologies for entrapping and effectively delivering bioactive compounds. Encapsulation is used by the food industry to incorporate such compounds into different food matrices, protect them from adverse environmental conditions, and thereby increase the product shelf life and maintain the health-promoting properties of the composite formulation. This review provides a succinct discussion on the potential of food ingredient-based applications of spray drying and electrohydrodynamic processes on encapsulation as well as the principles and the parameters that affect the structure-morphology of the carrier matrix and the encapsulation efficiency of the process.

引用

页码：139 / 162

页数：24

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