Nanocapsule formation by electrospraying

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

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

44 Scopus citations


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 languageEnglish
Title of host publicationNanoencapsulation Technologies for the Food and Nutraceutical Industries
Number of pages26
ISBN (Electronic)9780128094365
ISBN (Print)9780128113646
StatePublished - 1 Apr 2017

Bibliographical note

Publisher Copyright:
© 2017 Elsevier Inc. All rights reserved.


  • Electrospraying
  • Food
  • Nanocapsule
  • Nutraceuticals


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