| Autor: |
Jiayao GUO, Xiuli LV, Xuetong LI, Baofeng XU, Lijun PING, Deyu LIU, Bailiang LI, Guicheng HUO |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 4, Pp 446-453 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021020232 |
| Popis: |
With the rapid development of different nanotechnologies in recent decades, the capture of bioactive ingredients into polymeric matrices for controlled release has become a popular area of research. Incorporation of bioactive components into different encapsulated matrices is a unique approach to protect these valuable components from inactivation in unfavorable in vitro or in vivo environments, maximizing their stability and bioavailability. Compared with conventional encapsulation techniques, electrospinning technology has many advantages, such as high porosity, high surface volume ratio, structural similarity to the extracellular matrix, and high envelope rate for bioactive compounds, and these structural and functional advantages make electrospinning technology a better choice in protecting bioactive components. This paper reviews the basic working principles of electrostatic spinning, the selection of nanofiber polymers, and the parameters affecting the properties of nanofibers. The advantages of electrostatic spinning nanofibers are analyzed, and the application of electrostatic spinning technology in encapsulating different types of bioactive compounds is discussed, and this paper would provide a reference for the further research and application of this technology in food processing and the development of related innovative foods. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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