Electrospinning Technology: Its Process Conditions and Food Packaging Applications
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Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The electrospinning technology has been emerged as a promising nonthermal processing technology that has begun to attract the attention of the food industry, as much as in the scientific community, for developing encapsulated delivery systems for food applications. This technology is effective in the manufacturing of nano and micro scale fibres for encapsulation of nutritionally important and bioactive compounds and packaging applications. It is a simple, cost-effective, efficient, versatile, and scalable technology to manufacture dry nano- and microencapsulation structures in the form of electrospun mats by subjecting a polymeric solution jet to an external high-voltage electrostatic field. Electrospinning nano/microstructures possess large surface to volume ratio, amendable size and morphology, nano porous features, intertwined fibrous structure, easy encapsulation and its efficiency, and sustained release property. The most important advantage of electrospun against the conventional techniques is processing tat low temperatures that prevent the degradation of bioactive compounds. Electrospinning process have open up new platform for developing food related applications such as encapsulation of bioactive compounds with improved stability and bioavailability, and development of active and intelligent packaging materials with improved shelf life, biodegradability, and sustainability. The chapter summarises recent development in the electrospun technology for food and packaging application. © 2022, The Author(s), under exclusive license to Springer Nature Switzerland AG.
Açıklama
Anahtar Kelimeler
Kaynak
Food Engineering Series
WoS Q Değeri
Scopus Q Değeri
Q3
