†Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico.
‡Laboratory of Biopolymers, Research Center for Food and Development, CIAD, A. C., 83000 Hermosillo, Sonora, Mexico.
J Agric Food Chem. 2015 May 20;63(19):4699-707. doi: 10.1021/acs.jafc.5b01403. Epub 2015 May 12.
Micro- and nanotechnology are tools being used strongly in the area of food technology. The electrospray technique is booming because of its importance in developing micro- and nanoparticles containing an active ingredient as bioactive compounds, enhancing molecules of flavors, odors, and packaging coatings, and developing polymers that are obtained from food (proteins, carbohydrates), as chitosan, alginate, gelatin, agar, starch, or gluten. The electrospray technique compared to conventional techniques such as nanoprecipitation, emulsion-diffusion, double-emulsification, and layer by layer provides greater advantages to develop micro- and nanoparticles because it is simple, low cost, uses a low amount of solvents, and products are obtained in one step. This technique could also be applied in the agrifood sector for the preparation of controlled and/or prolonged release systems of fertilizer or agrochemicals, for which more research must be conducted.
微纳技术是食品技术领域广泛应用的工具。电喷雾技术因其在开发含有活性成分的微纳米颗粒（如生物活性化合物）、增强风味、气味和包装涂层的分子以及开发从食品（蛋白质、碳水化合物）获得的聚合物（壳聚糖、海藻酸盐、明胶、琼脂、淀粉或面筋）方面的重要性而蓬勃发展。与纳米沉淀、乳液扩散、双乳化和层层技术等传统技术相比，电喷雾技术在开发微纳米颗粒方面具有更大的优势，因为它简单、成本低、使用的溶剂量少，并且可以一步得到产物。该技术还可应用于农业食品领域，用于制备控释和/或缓释系统的肥料或农用化学品，为此还需要开展更多的研究。
