Nanocapsule formation by electrospraying

José A. Tapia-Hernández, Francisco Rodríguez-Félix, Iman Katouzian

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

© 2017 Elsevier Inc. All rights reserved. Electrospraying is a novel technique being applied in the area of food and nutraceuticals, which improves the overall quality of food products, as well as, providing health benefits for the consumers. This technique is also employed in food packaging industry so as to prevent food spoilage by applying active ingredients and edible coatings. It is a useful tool that supports food technology and nutraceuticals via nanoencapsulating the bioactive ingredients resulting in their controlled release and making them resistant against unfavorable external conditions. Variants of this technique, such as coaxial electrospraying enables higher encapsulation efficiency of the compounds using polymer matrix for protecting the bioactive compounds. Furthermore, there are other sorts of electrospraying like in solution and electrospraying by deposition on a substrate, making it viable to fabricate solar cells via this approach.
Original languageAmerican English
Title of host publicationNanoencapsulation Technologies for the Food and Nutraceutical Industries
Number of pages26
ISBN (Electronic)9780128094365
DOIs
StatePublished - 1 Apr 2017

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    Tapia-Hernández, J. A., Rodríguez-Félix, F., & Katouzian, I. (2017). Nanocapsule formation by electrospraying. In Nanoencapsulation Technologies for the Food and Nutraceutical Industries https://doi.org/10.1016/B978-0-12-809436-5.00009-4