Micro- and Nanoparticles by Electrospray: Advances and Applications in Foods

• Published in: Journal of agricultural and food chemistry Vol. 63; no. 19; pp. 4699 - 4707
• Main Authors: Tapia-Hernández, José A, Torres-Chávez, Patricia I, Ramírez-Wong, Benjamín, Rascón-Chu, Agustín, Plascencia-Jatomea, Maribel, Barreras-Urbina, Carlos G, Rangel-Vázquez, Norma A, Rodríguez-Félix, Francisco
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 20-05-2015; American Chemical Society, Books and Journals Division
• Subjects: active ingredients; agar; agrochemicals; chitosan; coatings; fertilizers; flavor; food technology; Food Technology - instrumentation; Food Technology - methods; foods; gelatin; gluten; nanoparticles; Nanoparticles - chemistry; Nanotechnology - instrumentation; Nanotechnology - methods; odors; packaging; polymers; solvents; starch; nanotechnology; microparticles; nanoparticles; foods; electrospray
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.5b01403

Micro- and nanotechnology are tools being used strongly in the area of food technology. The electrospray technique is booming because of its importance in developing micro- and nanoparticles containing an active ingredient as bioactive compounds, enhancing molecules of flavors, odors, and packaging coatings, and developing polymers that are obtained from food (proteins, carbohydrates), as chitosan, alginate, gelatin, agar, starch, or gluten. The electrospray technique compared to conventional techniques such as nanoprecipitation, emulsion–diffusion, double-emulsification, and layer by layer provides greater advantages to develop micro- and nanoparticles because it is simple, low cost, uses a low amount of solvents, and products are obtained in one step. This technique could also be applied in the agrifood sector for the preparation of controlled and/or prolonged release systems of fertilizer or agrochemicals, for which more research must be conducted.