Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances

ABSTRACT

Electrospraying technique has attracted much attention in food science because of its importance for biological macromolecule encapsulation of food bioactive substances. The purpose of this review is to overview the electrospraying technique and its recent application advances for biological macromolecule encapsulation of food bioactive substances. First, the history, principles, setup, and products of the electrospraying technique are briefly introduced. Second, the application of electrosprayed nano-, micro-, and millimeter-sized particles with solid, porous, core-shell, and multi-core structures for biological macromolecule encapsulation of nutrients is reviewed. Thirdly, the application of electrosprayed micro- and millimeter-sized particles for biological macromolecule encapsulation of probiotics is analyzed. Finally, the application of electrospraying technique for biological macromolecule encapsulation of food bioactive substances is summarized and an outlook is provided. This review will provide guide instruction to the research and development of electrosprayed particles for biological macromolecule encapsulation of food bioactive substances in novel food development. It will be useful for those who are interested to enter this field.

KEYWORDS:

• Biological macromolecule
• electrospray
• food bioactive substance
• particle
• probiotics

Conflict interest

The authors declare no conflict of interest.

Additional information

Funding

This research has been supported by research grants from the National Key R & D Program of China (No. 2019YFD0902003) and Shanghai Municipal Education Commission – Gaoyuan Discipline of Food Science & Technology Grant Support (Shanghai Ocean University).