Recent advances of electrosprayed particles as encapsulation systems of bioactives for food application

Abstract

Various techniques have been developed to encapsulate bioactive compounds to preserve the bioactive compounds from environmental stresses, improve physicochemical functionalities, and enhance stability and bioavailability. Among these, electrospraying has been recognized as a promising method to encapsulate bioactive compounds since it does not involve any severe conditions of temperature, pressure, or harsh chemicals. Therefore, the particles produced by electrospraying have attracted particular attention in food industry due to the potential as vehicle for the encapsulation and controlled delivery or release of bioactive compounds. This review presents the principles of electrospraying processes for the production of particles containing bioactive compounds. Electrospraying mechanism and parameters (solution and processing) that affect the electrospraying process and particles morphology were also discussed. It provides an overview of the current use of this technology for encapsulation of bioactive compounds and discusses the future potential of the technology. Further, the existing limitations and scope for future research are discussed.