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

José Agustín Tapia Hernández, Patricia Isabel Torres Chávez, Benjamín Ramírez Wong, Agustín Rascón-Chu, Maribel Plascencia-Jatomea, Carlos Gregorio Barreras-Urbina, Norma Aurea Rangel-Vazquez, Francisco Rodríguez Félix*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

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 languageEnglish
Pages (from-to)4699
Number of pages4707
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number19
StatePublished - 4 May 2015

Cite this