Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing

  • Pedro J. García-MorenoEmail author
  • Ana C. MendesEmail author
  • Charlotte Jacobsen
  • Ioannis S. Chronakis


Electrohydrodynamic processing, including electrospinning and electrospraying, is an emerging technique for the encapsulation of bioactive ingredients (e.g. omega-3, vitamins, antioxidants, probiotics) with interest for the functional food industry. This chapter presents the fundamentals of electrohydrodynamic processes for the production of nano-microstructures (fibers or capsules) loaded with bioactive compounds. Particularly, it focuses on the properties as well as electrospinning and electrospray processing of food-grade polymers. The physicochemical characteristics of the resulting nano-microencapsulates will also be discussed. Electrospun and electrospray food-grade polymers include biopolymers such as proteins (e.g. zein, gelatin, whey, casein, amaranth, soy, egg and fish protein) and polysaccharides (e.g. pullulan, dextran, chitosan, starch, alginate, cellulose, cyclodextrin, xanthan gum), as well as blends of biopolymers with biocompatible synthetic polymers (e.g. poly-vinyl alcohol).


Electrospinning Electrospraying Encapsulation Polysaccharides Proteins 


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Research Group for Bioactives—Analysis and Application, National Food InstituteTechnical University of DenmarkKgs. LyngbyDenmark
  2. 2.Nano-Bio Science Research Group, National Food InstituteTechnical University of DenmarkKgs. LyngbyDenmark

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