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Polymers for Food Applications pp 447–479Cite as

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

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Abstract

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).

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Author notes

  1. Pedro J. García-Moreno and Ana C. Mendes contributed equally to this work.

Authors and Affiliations

  1. Research Group for Bioactives—Analysis and Application, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark

    Pedro J. García-Moreno & Charlotte Jacobsen

  2. Nano-Bio Science Research Group, National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark

    Ana C. Mendes & Ioannis S. Chronakis

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  1. Pedro J. García-Moreno
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  2. Ana C. Mendes
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  3. Charlotte Jacobsen
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  4. Ioannis S. Chronakis
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Corresponding authors

Correspondence to Pedro J. García-Moreno or Ana C. Mendes .

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  1. Thermoplastic Composite Materials (CoMP) Group, Faculty of Engineering, Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Scientific and Technical Research Council (CONICET), Mar del Plata, Buenos Aires, Argentina

    Tomy J. Gutiérrez

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García-Moreno, P.J., Mendes, A.C., Jacobsen, C., Chronakis, I.S. (2018). Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing. In: Gutiérrez, T. (eds) Polymers for Food Applications . Springer, Cham. https://doi.org/10.1007/978-3-319-94625-2_17

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