Department of Chemical Engineering, Faculty of Engineering, Ege University, Izmir, Turkey.
Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Ege University, Izmir, Turkey.
Curr Pharm Des. 2019;25(16):1881-1888. doi: 10.2174/1381612825666190717125538.
With new consumption trends and mindset of a healthier way of life, there is an increasing demand for functional foods. To provide stable and functional products to consumers, the stability of the active compounds must be preserved during the processing of food. For this purpose, encapsulation techniques have been used in various industries in order to overcome problems such as stability, low solubility, and degradation under process conditions for food applications. Electrospinning and electrospraying are two highly versatile and scalable electrohydrodynamic methods, which have gained increasing attention in the various encapsulation applications. This review will give readers an overview of the latest electroencapsulation (electrospraying and electrospinning) of natural bioactive compounds for functional foods applications.
随着新的消费趋势和更健康生活方式的心态，对功能性食品的需求不断增加。为了向消费者提供稳定且具有功能性的产品，必须在食品加工过程中保留活性化合物的稳定性。为此，封装技术已在各个行业中得到应用，以克服食品应用中稳定性、低溶解度和在加工条件下降解等问题。静电纺丝和静电喷雾是两种高度通用和可扩展的电动力学方法，在各种封装应用中受到越来越多的关注。本文综述了天然生物活性化合物用于功能性食品的最新电包封（静电喷雾和静电纺丝）技术。
