Mechanistic understanding and potential application of electrospraying in food processing: a review
| Autor: | Arashdeep Singh, Pramod K. Prabhakar, Rajat Suhag, Atul Dhiman |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0303 health sciences
Food Handling Polymers 030309 nutrition & dietetics business.industry Nanotechnology 04 agricultural and veterinary sciences General Medicine 040401 food science Industrial and Manufacturing Engineering Bioactive compound 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Fruit Food processing business Food Science Pharmaceutical industry |
| Zdroj: | Critical Reviews in Food Science and Nutrition. 62:8288-8306 |
| ISSN: | 1549-7852 1040-8398 |
| DOI: | 10.1080/10408398.2021.1926907 |
| Popis: | Electrospraying (ESPR) is a cost effective, flexible, and facile method that has been used in the pharmaceutical industry, and thanks to its wide variety of uses such as bioactive compound encapsulation, micronization, and food product coating, which have received a great attention in the food market. It uses a jet of polymer solution for processing food and food-derived products. Droplet size can be extremely small up to nanometers and can be regulated by altering applied voltage and flow rate. Compared to conventional techniques, it is simple, cost effective, uses less solvent and products are obtained in one step with a very high encapsulation efficiency (EE). Encapsulation provided using it protects bioactives from moisture, thermal, oxidative, and mechanical stresses, and thus provides them a good storage stability which will help in increasing the application of these ingredients in food formulation. This technique has an enormous potential for increasing the shelf life of fruit and vegetables through coating and improvement of eating quality. This study is aimed at overviewing the operating principles of ESPR, working parameters, applications, and advantages in the food sector. The article also covers new ESPR techniques like supercritical assisted ESPR and ESPR assisted by pressurized gas (EAPG) which have high yield as compared to conventional ESPR. This article is enriched with good information for research and development in ESPR techniques for development of novel foods. |
| Databáze: | OpenAIRE |
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