Electrohydrodynamic Atomization Assisted Encapsulation of Bioactive Compounds

Abstract

Electrohydrodynamics atomization (Electrospraying) is a versatile technique to \nproduce microspheres or beads from various materials by means of electrical \nforces. Electrospraying has numerous advantages over traditional methods \nin encapsulation: there is high encapsulation efficiency without unfavorable \ndenaturation of bioactive molecules and an enhanced control over the size \ndistribution of particles. This technique could be used for encapsulating bioactive \nmolecules such as proteins, enzymes, vitamins, polyphenols, drugs and sensitive \ningredients, for lots of purposes such as masking the bitter test of compounds, \nsustained releasing, the stability of compounds during process or shelf life of \nfoods, etc. Living cells and spores could be encapsulated by this method for \nbioenvironmental purposes. Beads can be made by a wide range of food grade \nand natural biodegradable polymers including alginate, starch, carrageenan, \nchitosan zein, etc., which makes their use suitable in the development of new \nfoods with enhanced properties and characteristics. Encapsulation by this \nmethod also achieves the ability of sustained and controlled release of bioactive \ncompounds by foods, and increasing the effectiveness of such compounds along \nthe time.