a Department of Food Nanotechnology , Research Institute of Food Science & Technology (RIFST) , Mashhad , Iran.
b Department of Food Biotechnology , Research Institute of Food Science & Technology (RIFST) , Mashhad , Iran.
Crit Rev Food Sci Nutr. 2018;58(14):2346-2363. doi: 10.1080/10408398.2017.1323723. Epub 2017 Aug 30.
Electrospraying is a potential answer to the demands of nanoparticle fabrication such as scalability, reproducibility, and effective encapsulation in food nanotechnology. Electrospraying (and the related process of electrospinning) both show promise as a novel delivery vehicle for supplementary food compounds since the process can be carried out from an aqueous solution, at room temperature and without coagulation chemistry to produce matrices or particulates in the micro- and nano-range. The presentation of core materials at the nanoscale improves target ability to specific areas of the digestive tract and gives improved control of release rate. Adoption of these electrohydrodynamic atomization technologies will allow the industry to develop a wide range of novel high added value functional foods. To optimize production conditions and maximize throughput, a clear understanding of the mechanism of electrospraying is essential. This article presents a comprehensive review of the principles of electrospraying to produce nanoparticles suitable for food technology application, particularly for use in encapsulation and as nanocarriers.
电喷雾是满足纳米颗粒制造需求的一种有潜力的方法，例如可扩展性、可重复性和在食品纳米技术中的有效封装。电喷雾（和相关的电纺丝过程）都有望成为补充食物化合物的新型输送载体，因为该过程可以在室温下从水溶液中进行，并且没有凝固化学，从而在微纳范围内产生基质或颗粒。将核心材料呈现在纳米级可以提高目标物质对消化道特定区域的靶向能力，并能更好地控制释放速度。采用这些电动流体雾化技术将使行业能够开发出广泛的新型高附加值功能性食品。为了优化生产条件并最大限度地提高产量，必须清楚地了解电喷雾的机制。本文全面回顾了用于生产适用于食品技术应用的纳米颗粒的电喷雾原理，特别是用于封装和作为纳米载体的应用。
