Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food

Abstract

BackgroundThe trend towards using bioactive compounds in nutraceuticals and functional foods in recent years has increased due to their recognized health effects. However, these compounds face challenges due to their vulnerability to various environmental factors. Encapsulation methods offer a solution to these challenges, with electrohydrodynamic (EHD) encapsulation emerging as an assuring technique for enhancing stability. Despite their advantages, the production of encapsulated products on a large scale is still challenging and needs further research. Scope and ApproachThis review primarily focuses on assessing the stability of electrohydrodynamically encapsulated products against oxygen, light, temperature, and pH. It also delves into the specific characteristics of the EHD process that enhances the stability of the bioactive compounds encapsulated. Furthermore, the review highlights electrohydrodynamic mechanisms and process parameters crucial for controlling the overall process. Additionally, it provides an overview of the application of this technique in the food sector to maximize the utilization of bioactives. Key findings and conclusionsThe insights gleaned from this review have the potential to guide industry professionals or personnel in developing improved encapsulated products using electrohydrodynamic processes. EHD encapsulation offers advantages compared to other methods, like high surface-to-volume ratio and lower processing temperatures. The final encapsulated products processed through EHD techniques will have higher stability towards oxygen, light, temperature, and pH than other encapsulation techniques. This technique possesses much potential for further exploration of various applications in food, such as 3D printing, metal detectors, and nanoparticles with new polymer materials.