Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Abstract

Electrohydrodynamic processing, including electrospinning and electrospraying, is an emerging technique for the encapsulation of bioactive ingredients (e.g. omega-3, vitamins, antioxidants, probiotics) with interest for the functional food industry. This chapter presents the fundamentals of electrohydrodynamic processes for the production of nano-microstructures (fibers or capsules) loaded with bioactive compounds. Particularly, it focuses on the properties as well as electrospinning and electrospray processing of food-grade polymers. The physicochemical characteristics of the resulting nano-microencapsulates will also be discussed. Electrospun and electrospray food-grade polymers include biopolymers such as proteins (e.g. zein, gelatin, whey, casein, amaranth, soy, egg and fish protein) and polysaccharides (e.g. pullulan, dextran, chitosan, starch, alginate, cellulose, cyclodextrin, xanthan gum), as well as blends of biopolymers with biocompatible synthetic polymers (e.g. poly-vinyl alcohol).
Original languageEnglish
Title of host publicationPolymers for Food Applications
EditorsTomy J. Gutiérrez
PublisherSpringer
Publication date2018
Pages447-479
Chapter17
ISBN (Print)978-3-319-94624-5
ISBN (Electronic)978-3-319-94625-2
DOIs
Publication statusPublished - 2018

Keywords

  • Electrospinning
  • Electrospraying
  • Encapsulation
  • Polysaccharides
  • Proteins

Cite this

García Moreno, Pedro Jesús ; Mendes, Ana Carina Loureiro ; Jacobsen, Charlotte ; Chronakis, Ioannis S. / Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing. Polymers for Food Applications. editor / Tomy J. Gutiérrez. Springer, 2018. pp. 447-479
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Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing. / García Moreno, Pedro Jesús; Mendes, Ana Carina Loureiro; Jacobsen, Charlotte; Chronakis, Ioannis S.

Polymers for Food Applications. ed. / Tomy J. Gutiérrez. Springer, 2018. p. 447-479.

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

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AB - Electrohydrodynamic processing, including electrospinning and electrospraying, is an emerging technique for the encapsulation of bioactive ingredients (e.g. omega-3, vitamins, antioxidants, probiotics) with interest for the functional food industry. This chapter presents the fundamentals of electrohydrodynamic processes for the production of nano-microstructures (fibers or capsules) loaded with bioactive compounds. Particularly, it focuses on the properties as well as electrospinning and electrospray processing of food-grade polymers. The physicochemical characteristics of the resulting nano-microencapsulates will also be discussed. Electrospun and electrospray food-grade polymers include biopolymers such as proteins (e.g. zein, gelatin, whey, casein, amaranth, soy, egg and fish protein) and polysaccharides (e.g. pullulan, dextran, chitosan, starch, alginate, cellulose, cyclodextrin, xanthan gum), as well as blends of biopolymers with biocompatible synthetic polymers (e.g. poly-vinyl alcohol).

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