Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances

被引：41

作者：

Wang, Panpan ^{[1
]}

Ding, Mengzhen ^{[1
]}

Zhang, Ting ^{[1
]}

Wu, Tingting ^{[1
]}

Qiao, Ruirui ^{[2
]}

Zhang, Fengping ^{[3
]}

Wang, Xichang ^{[1
]}

Zhong, Jian ^{[1
]}

机构：

[1] Shanghai Ocean Univ, Natl R&D Branch Ctr Freshwater Aquat Prod Proc Te, Integrated Sci Res Base Comprehens Utilizat Techn, Coll Food Sci & Technol,Minist Agr & Rural Affair, Shanghai 201306, Peoples R China

[2] Monash Univ, Monash Inst Pharmaceut Sci, ARC Ctr Excellence Convergent Bionano Sci & Techn, Parkville, Vic, Australia

[3] Tongwei Grp Co Ltd, Sichuan Willtest Technol Co Ltd, Minist Agr & Rural Affairs Peoples Republ China, Key Lab Nutr & Hlth Culture Aquat Prod Livestock, Chengdu, Sichuan, Peoples R China

来源：

FOOD REVIEWS INTERNATIONAL | 2022年 / 38卷 / 04期

关键词：

Biological macromolecule; electrospray; food bioactive substance; particle; probiotics; NANOFIBROUS P(DLLA-CL) BALLOONS; IN-VITRO; ELECTROHYDRODYNAMIC ATOMIZATION; LACTOBACILLUS-PLANTARUM; OXIDATIVE STABILITY; WHEY-PROTEIN; MICROENCAPSULATION; CAPSULES; NANOENCAPSULATION; STORAGE;

D O I：

10.1080/87559129.2020.1738455

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Electrospraying technique has attracted much attention in food science because of its importance for biological macromolecule encapsulation of food bioactive substances. The purpose of this review is to overview the electrospraying technique and its recent application advances for biological macromolecule encapsulation of food bioactive substances. First, the history, principles, setup, and products of the electrospraying technique are briefly introduced. Second, the application of electrosprayed nano-, micro-, and millimeter-sized particles with solid, porous, core-shell, and multi-core structures for biological macromolecule encapsulation of nutrients is reviewed. Thirdly, the application of electrosprayed micro- and millimeter-sized particles for biological macromolecule encapsulation of probiotics is analyzed. Finally, the application of electrospraying technique for biological macromolecule encapsulation of food bioactive substances is summarized and an outlook is provided. This review will provide guide instruction to the research and development of electrosprayed particles for biological macromolecule encapsulation of food bioactive substances in novel food development. It will be useful for those who are interested to enter this field.

引用

页码：566 / 588

页数：23

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