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Erschienen in:

2014 | OriginalPaper | Buchkapitel

5. Electrospraying and Electrospinning Techniques for Nanoencapsulation

verfasst von : C. Anandharamakrishnan

Erschienen in: Techniques for Nanoencapsulation of Food Ingredients

Verlag: Springer New York

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Abstract

In recent years, electrospraying and electrospinning have attracted widespread interest and found applications in the food industry and for drug delivery. These electrohydrodynamic processes are having great potential for making micro- and nanosized particles and fibers. However, more research is needed to optimize the operating conditions for the nanoencapsulation of various food and bioactive compounds. In addition, the properties, and efficiency of the nanocapsules have to be analyzed to improve their application in the food industry. The current state of knowledge, limitations of electrospinning and electrospraying techniques, and recent trends are discussed.

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Vorheriges Kapitel Liquid-Based Nanoencapsulation Techniques

Nächstes Kapitel Drying Techniques for Nanoencapsulation

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Titel: Electrospraying and Electrospinning Techniques for Nanoencapsulation
verfasst von: C. Anandharamakrishnan
Verlag: Springer New York
Buch: Techniques for Nanoencapsulation of Food Ingredients
Print ISBN: 978-1-4614-9386-0

Electronic ISBN: 978-1-4614-9387-7

Copyright-Jahr: 2014
DOI: https://doi.org/10.1007/978-1-4614-9387-7_5

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