Electrohydrodynamic atomization assisted encapsulation of bioactive compounds

Nikoo Mehregan, Alireza and Kadkhodaee, Rassoul and Ghorani, Behrouz and Razzaq, Hussam and Tucker, Nick (2015) Electrohydrodynamic atomization assisted encapsulation of bioactive compounds. MOJ Food Processing & Technology, 1 (2). ISSN 2381-182X

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Electrohydrodynamic atomization assisted encapsulation of bioactive compounds
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Abstract

Electrohydrodynamics atomization (Electrospraying) is a versatile technique to
produce microspheres or beads from various materials by means of electrical
forces. Electrospraying has numerous advantages over traditional methods
in encapsulation: there is high encapsulation efficiency without unfavorable
denaturation of bioactive molecules and an enhanced control over the size
distribution of particles. This technique could be used for encapsulating bioactive
molecules such as proteins, enzymes, vitamins, polyphenols, drugs and sensitive
ingredients, for lots of purposes such as masking the bitter test of compounds,
sustained releasing, the stability of compounds during process or shelf life of
foods, etc. Living cells and spores could be encapsulated by this method for
bioenvironmental purposes. Beads can be made by a wide range of food grade
and natural biodegradable polymers including alginate, starch, carrageenan,
chitosan zein, etc., which makes their use suitable in the development of new
foods with enhanced properties and characteristics. Encapsulation by this
method also achieves the ability of sustained and controlled release of bioactive
compounds by foods, and increasing the effectiveness of such compounds along
the time.

Keywords:electrospraying, encapsulation, bioactives, bmjdoi
Subjects:H Engineering > H713 Production Processes
Divisions:College of Science > School of Engineering
ID Code:19255
Deposited On:28 Oct 2015 15:50

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