Micro- and Nanoparticles by Electrospray: Advances and Applications in Foods

José A. Tapia-Hernández, Patricia I. Torres-Chávez, Benjamín Ramírez-Wong, Agustín Rascón-Chu, Maribel Plascencia-Jatomea, Carlos G. Barreras-Urbina, Norma A. Rangel-Vázquez, Francisco Rodríguez-Félix

Research output: Contribution to journalScientific reviewpeer-review

146 Scopus citations


© 2015 American Chemical Society. Micro- and nanotechnology are tools being used strongly in the area of food technology. The electrospray technique is booming because of its importance in developing micro- and nanoparticles containing an active ingredient as bioactive compounds, enhancing molecules of flavors, odors, and packaging coatings, and developing polymers that are obtained from food (proteins, carbohydrates), as chitosan, alginate, gelatin, agar, starch, or gluten. The electrospray technique compared to conventional techniques such as nanoprecipitation, emulsion-diffusion, double-emulsification, and layer by layer provides greater advantages to develop micro- and nanoparticles because it is simple, low cost, uses a low amount of solvents, and products are obtained in one step. This technique could also be applied in the agrifood sector for the preparation of controlled and/or prolonged release systems of fertilizer or agrochemicals, for which more research must be conducted.
Original languageAmerican English
Pages (from-to)4699-4707
Number of pages9
JournalJournal of Agricultural and Food Chemistry
StatePublished - 20 May 2015


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