Electrohydrodynamic Atomization Assisted Encapsulation of Bioactive Compounds

Abstract

Electrohydrodynamics atomization (Electrospraying) is a versatile technique to produce microspheres or beads from various materials by means of electrical forces. Electrospraying has numerous advantages over traditional methods in encapsulation: there is high encapsulation efficiency without unfavorable denaturation of bioactive molecules and an enhanced control over the size distribution of particles. This technique could be used for encapsulating bioactive molecules such as proteins, enzymes, vitamins, polyphenols, drugs and sensitive ingredients, for lots of purposes such as masking the bitter test of compounds, sustained releasing, the stability of compounds during process or shelf life of foods, etc. Living cells and spores could be encapsulated by this method for bioenvironmental purposes. Beads can be made by a wide range of food grade and natural biodegradable polymers including alginate, starch, carrageenan, chitosan zein, etc., which makes their use suitable in the development of new foods with enhanced properties and characteristics. Encapsulation by this method also achieves the ability of sustained and controlled release of bioactive compounds by foods, and increasing the effectiveness of such compounds along the time.