Wen Peng, Wen Yan, Zong Min-Hua, Linhardt Robert J, Wu Hong
School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China.
Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute , Troy, New York 12180, United States.
J Agric Food Chem. 2017 Oct 25;65(42):9161-9179. doi: 10.1021/acs.jafc.7b02956. Epub 2017 Oct 17.
Electrospinning is a simple and versatile encapsulation technology. Since electrospinning does not involve severe conditions of temperature or pressure or the use of harsh chemicals, it has great potential for effectively entrapping and delivering bioactive compounds. Recently, electrospinning has been used in the food industry to encapsulate bioactive compounds into different biopolymers (carbohydrates and proteins), protecting them from adverse environmental conditions, maintaining the health-promoting properties, and achieving their controlled release. Electrospinning opens a new horizon in food technology with possible commercialization in the near future. This review summarizes the principles and the types of electrospinning processes. The electrospinning of biopolymers and their application in encapsulating of bioactive compounds are highlighted. The existing scope, limitations, and future prospects of electrospinning bioactive compounds are also presented.
静电纺丝是一种简单且通用的包封技术。由于静电纺丝不涉及高温、高压等严苛条件，也无需使用刺激性化学物质，因此在有效包封和递送生物活性化合物方面具有巨大潜力。近年来，静电纺丝已应用于食品工业，将生物活性化合物包封于不同的生物聚合物（碳水化合物和蛋白质）中，保护它们免受不利环境条件的影响，保持其促进健康的特性，并实现其控释。静电纺丝为食品技术开辟了新的前景，有望在不久的将来实现商业化。本文综述了静电纺丝工艺的原理和类型。重点介绍了生物聚合物的静电纺丝及其在包封生物活性化合物中的应用。还阐述了静电纺丝生物活性化合物的现有范围、局限性和未来前景。
