Abstract

Encapsulation of bioactive compounds and probiotic bacteria within prebiotic material to protect the payload molecules during their passage through the digestive system is an emerging area of interest for the food industry. The construction of nanoscale encapsulations by electrospinning presents a method that does not cause damage to either sensitive biochemicals or probiotic bacteria. The presentation of payload ingredients at the nano-scale improves targetability to specific areas of the digestive tract and gives improved control of release rate.
Adoption of the technologies described in this article will allow the industry to develop a wide range of novel high added value functional foods.