Nanocapsule formation by electrospraying

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

*Autor correspondiente de este trabajo

Producción científica: Capítulo del libro/informe/acta de congresoCapítulorevisión exhaustiva

43 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Título de la publicación alojadaNanoencapsulation Technologies for the Food and Nutraceutical Industries
EditorialElsevier
Páginas320-345
Número de páginas26
ISBN (versión digital)9780128094365
ISBN (versión impresa)9780128113646
DOI
EstadoPublicada - 1 abr. 2017

Nota bibliográfica

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

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