Nanotechnology Applications in the Food Industry by V Ravishankar Rai

Author:V Ravishankar Rai
Language: eng
Format: epub
ISBN: 9780429950209
Publisher: CRC Press

12.3.5.3Recent Advances in Encapsulation of Bioactive Compounds via Electrospraying

The electrospraying technique can be used to produce micro/nanoparticle as a microencapsulation technique for the encapsulation of drugs, bacteria, viruses, DNA, protein, osteogenic or dermatological growth factors, tissue or bone engineering, immobilized enzyme receptors and fluorescent particles for controlled release drug delivery, clinical or environmental field testing, and as biosensors for clinical or drug monitoring or encapsulating other agents. The use of micro/nanoparticles produced by electrospraying has been of great interest in the food and biomedical fields in recent years, with a particular niche present in the field of protective nutraceuticals. Micro/nanoparticles produced through electrospraying act as reservoir systems capable of protecting bioactive compounds from their environment and enhancing their long-term biological activity.

Ideally, using this method, researchers will be able to provide tailored release rates required by certain therapies, by controlling particle morphology, size, and polymeric matrix. This technique is demonstrated to be versatile basically for the delivery of a wide spectrum of biocompounds, ranging from small molecules to larger macromolecules (Nath et al. 2013). As with all other store-type systems, the rise in encapsulated bioactive compound concentration leads to a superior diffusive stimulant push for their release (Zilberman and Kraitzer 2008).

Uematsu et al. (2004) studied the surface morphology and biological activity of protein thin films produced by electrospray deposition. They generated biologically active proteins on the basis of α-lactalbumin, with the aim of producing protein-based biomaterials, biosensors, and biochips (Uematsu et al. 2004).

Suksamran et al. (2009) prepared alginate microparticles by cross-linking alginate with calcium chloride solution using an electrohydrodynamic spraying technique. They also investigated the effects of alginate and calcium chloride concentration as well as electrical potential on particle size and shape (Suksamran et al. 2009). Torres-Giner et al. (2010) studied the stabilization of ω-3 fatty acid (docosahexaenoic acid) (DHA) by encapsulating it in zein ultrathin capsules produced by electrospraying. They found that the encapsulated ω-3 fatty acid showed a 2.5-fold decrease in the degradation rate constant. Also, the ultrathin zein-DHA capsules became more stable across relative humidity and temperature (Torres-Giner et al. 2010).

Bakhshi et al. (2012) applied the electrospraying technique to generate nanosized particles of folic acid encapsulated in sodium alginate and studied the effects of voltage and flow rates on particle size as well as the structure of the prepared particles. They revealed that at 10 mg/mL of alginate, 10 μL/min flow rate, and 12 kV voltage, a stable cone jet can be achieved, resulting in the generation of uniformly sized particles, which, upon drying, produce particles 90–150 nm in size (Bakhshi et al. 2013). López-Rubio and Lagaron (2012) fabricated WPC capsules through the electrospraying technique for the encapsulation of antioxidants (β-carotene). Their results revealed that electrosprayed WPC capsules can be obtained for a wide pH range, and some glycerol concentrations and both factors have an effect on the capsule size and conformation. The usefulness of the WPC capsules was also demonstrated through the encapsulation of β-carotene (López-Rubio and Lagaron 2012).

Eltayeb et al. (2013) produced nanoparticles of solid lipids, i.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.