Progress in Applications of Electrospinning/Electrospraying Based on Electrohydrodynamics in the Food Field

被引：1
|
作者：
Feng K. [1 ]
Wei Y. [1 ]
Wu H. [1 ]
机构：
[1] School of Food Science and Engineering, South China University of Technology, Guangzhou
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 15期
关键词：
Electrohydrodynamics; Electropraying; Electrospinning; Food; Micro/nanomaterials;
D O I：
10.7506/spkx1002-6630-20200618-248
中图分类号：
学科分类号：
摘要：
Recently, functional micro/nanomaterials have played an important role in the field of food safety and nutrition. Particularly, the electrospinning/electrospraying based on electrohydrodynamics has been favored by researchers due to its simple equipment requirement, convenient operation, mild conditions and availability to produce micro/nanomaterials with high encapsulation efficiency and good controlled release properties. While its application in the food field is currently still in its early stage, this technology exhibits great potential. Therefore, this review briefly summarizes the definition and classification of electrospinning and electrospraying, focusing on recent progress in their applications in the food field. Also, this review points out their application limitations, which is expected to provide a reference and inspiration for the application of electrohydrodynamic technology in the food field. © 2021, China Food Publishing Company. All right reserved.
引用
收藏
页码：231 / 241
页数：10
相关论文
共 94 条
  • [1] BHUSHANI J A, ANANDHARAMAKRISHNAN C., Electrospinning and electrospraying techniques: potential food based applications, Trends in Food Science & Technology, 38, 1, pp. 21-33, (2014)
  • [2] MENDES A C, STEPHANSEN K, CHRONAKIS I S., Electrospinning of food proteins and polysaccharides, Food Hydrocolloids, 68, pp. 53-68, (2017)
  • [3] HAIDER A, HAIDER S, KANG I K., Comprehensive review summarizing the effect of electrospinning parameters and potential applications of nanofibers in biomedical and biotechnology, Arabian Journal of Chemistry, 11, 8, pp. 1165-1188, (2018)
  • [4] MURTAZA A., Nanotechnology in green chemistry: a study, International Journal of Engineering Sciences & Research Technology, 3, 2, pp. 924-928, (2014)
  • [5] GELAIN F., Novel opportunities and challenges offered by nanobiomaterials in tissue engineering, International Journal of Nanomedicine, 3, 4, pp. 415-424, (2008)
  • [6] TANIOKA A, TAKAHASHI M., Nanofibers, The Society of Fiber Science and Technology, Japan.High-performance and specialty fibers, pp. 273-283, (2016)
  • [7] ZHOU F L, GONG R H., Manufacturing technologies of polymeric nanofibres and nanofibre yarns, Polymer International, 57, 6, pp. 837-845, (2008)
  • [8] DROSPU C G, KROKIDA M K, BILIADERISC G., Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications, Drying Technology, 35, 2, pp. 139-162, (2016)
  • [9] ALEHOSSEINI A, GHORANI B, SARABI-JAMAB M, Et al., Principles of electrospraying: A new approach in protection of bioactive compounds in foods, Critical Reviews in Food Science and Nutrition, 58, 14, pp. 2346-2363, (2018)
  • [10] ALMERIA B, FAHMY T M, GOMEZ A., A multiplexed electrospray process for single-step synthesis of stabilized polymer particles for drug delivery, Journal of Controlled Release, 154, 2, pp. 203-210, (2011)
12345678910