Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds
- 1st Edition - March 29, 2025
- Imprint: Academic Press
- Editors: Hadis Rostamabadi, Seid Reza Falsafi, Yangchao Luo
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 2 2 2 8 - 3
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 2 2 2 7 - 6
Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles… Read more
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Request a sales quoteElectrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters review practical applications, scale-up/industrialization. challenges and new opportunities.
This book examines electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in the various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.
- Provides a blueprint to arrange novel experiments for precise characterization of developed nanostructures
- Offers information on how to attain highly tunable electrospun fibers/ electrosprayed particles
- Includes information on how to fabricate structured polymer fibers through electrospinning/electrospraying
- Serves as a compendium of recent advancements in the design and engineering of electrospun fibers/electrospraying particles
Academics, students, researchers, practitioners, and those who work or are interested in various fields of encapsulation, nutraceutical, and pharmaceutical ingredients, particularly in the food, chemistry, and pharmaceutical areas.Scientists from food and pharmaceutical industries, governmental agencies, policy makers on food science and nutrition, chemical engineers, chemists, and bioscience researchers
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Part I. An overview on electrospinning/electrospraying technologies for encapsulation of food bioactive compounds
- Chapter 1. Introduction to bioactive compounds: Definition, advantages, and limitations
- 1 Introduction
- 2 Types of bioactive compounds and their applications
- 2.1 Phenolic compounds
- 2.2 Carotenoids
- 2.3 Vitamins
- 2.4 Bioactive proteins
- 2.5 Bioactive peptides
- 2.6 Essential oils
- 2.7 Minerals
- 2.8 Bioactive oils and essential fatty acids
- 3 Problems concerning the bioactivity, stability, and controlled release of bioactive compounds
- 4 Benefits of bioactive-controlled release
- 4.1 Solid encapsulation techniques for stabilization and delivery
- 4.2 Supramolecular encapsulation
- 4.3 Vesicle encapsulation liposomes
- 4.4 Encapsulation using emulsion methods
- 4.5 Pickering emulsions
- 5 Electrospinning and electrospraying for bioactive encapsulation/delivery
- 6 Concluding remarks
- Chapter 2. Electrospinning and electrospraying techniques: Setups and mechanisms
- 1 Introduction
- 2 Solution electrospinning
- 2.1 Basic electrospinning setup
- 2.1.1 Voltage source
- 2.1.2 Spinneret
- 2.1.3 Collector
- 2.2 Electrospinning mechanism
- 3 Electrospraying: Setup and mechanism
- 4 Effects of parameters on electrospinning/electrospraying
- 4.1 Process parameters
- 4.2 Solution parameters
- 4.3 Environmental parameters
- 5 Applications of electrospun fibers and electrosprayed beads
- 6 Current challenges and future perspectives
- 7 Conclusions
- Chapter 3. Food-grade synthetic and natural polymers for electrospinning/electrospraying encapsulation of bioactive compounds
- 1 Introduction
- 2 Electrospinning and electrospraying
- 3 Food-grade synthetic polymers
- 3.1 Polyethylene oxide
- 3.2 Polylactic acid
- 3.3 Polycaprolactone
- 3.4 Polyvinyl alcohol
- 4 Natural polymers
- 4.1 Polysaccharides
- 4.1.1 Cellulose and its derivatives
- 4.1.2 Starch and modified starches
- 4.1.3 Chitin, chitosan, and their derivatives
- 4.1.4 Other polysaccharides
- 4.2 Proteins
- 4.2.1 Gelatin
- 4.2.2 Whey protein isolate
- 4.2.3 Zein
- 5 Conclusions
- Chapter 4. Scale up and industrialization of electrospinning/electrospraying encapsulation approaches: Current state, challenges, limitations, and future trends
- 1 Brief history of electrospinning/electrospraying technologies
- 2 Overview of electrospinning/electrospraying technologies for encapsulation of bioactive food compounds
- 3 Industrial food applications of electrospinning/electrospraying
- 4 Scaling up strategies for electrospinning/electrospraying technologies
- 4.1 Needle-type technology
- 4.2 Needleless technology
- 4.3 Other scale-up approaches
- 5 Impact of scale-up approaches on functional properties of nanofibers and nanoparticles
- 6 Current state of industrialization of electrospinning/electrospraying in the food industry
- 7 Challenges and limitations
- 8 Opportunities and future trends
- 9 Final remarks
- Part II. Electrospun fibers for encapsulation applications
- Chapter 5. Designing electrospun fibers for encapsulation of polyphenols
- 1 Introduction to electrospun fibers for encapsulation
- 2 Polymers and biopolymers used in polyphenol-loaded electrospun nanofibers
- 3 Polyphenols as bioactive molecules in electrospun fibers
- 4 Encapsulation of some important polyphenols in electrospun fibers
- 4.1 Curcumin
- 4.2 Flavonoids
- 4.2.1 Quercetin
- 4.2.2 Catechin
- 4.2.3 Anthocyanins
- 4.3 Phenolic acids
- 4.3.1 Gallic acid
- 4.3.2 Ferulic acid
- 5 Conclusion
- Chapter 6. Engineering electrospun fibers for encapsulation of essential oils
- 1 Introduction
- 2 Essential oils
- 3 Essential oil encapsulation
- 3.1 Electrospinning methods for the encapsulation of essential oils
- 3.1.1 Blend electrospinning
- 3.1.2 Coaxial electrospinning
- 3.1.3 Emulsion electrospinning
- 3.1.4 Needleless electrospinning
- 4 Effects of electrospinning encapsulation on the properties of essential oils
- 5 Applications of electrospun nanofibers entrapped with essential oils
- 5.1 Active food packaging materials
- 5.2 Bioactive wound dressing materials
- 6 Conclusions and future challenges
- Chapter 7. Electrospun fiber-based delivery of vitamins, flavors, and minerals
- 1 Introduction
- 2 Electrospinning of vitamins
- 2.1 Fat-soluble vitamins
- 2.2 Water-soluble vitamins
- 3 Electrospinning of minerals
- 4 Electrospinning of flavors
- 5 Conclusion
- Chapter 8. Electrospun fiber-based delivery of carotenoids
- 1 Introduction
- 2 Preparation of carotenoid-loaded electrospun fibers
- 2.1 Carotenoids
- 2.2 Synthetic and natural polymers as wall materials
- 2.3 Different electrospinning techniques
- 2.4 Operational parameters
- 3 Characterization approaches of electrospun fibers
- 3.1 Morphology
- 3.2 Entrapment efficiency
- 3.3 Chemical structure
- 3.4 Hydrophobicity
- 3.5 Thermal properties
- 4 Functionality of electrospun fibers
- 4.1 Antioxidant activity
- 4.2 Antimicrobial activity
- 4.3 Carotenoids bioaccessibility
- 4.4 Release behavior and stability of carotenoids
- 5 Conclusion
- Part III. Electrosprayed particles for encapsulation applications
- Chapter 9. Electrosprayed particles for encapsulation of phenolic components
- 1 Introduction
- 2 Phenolic components
- 2.1 Stability and bioavailability of phenolic components
- 3 Encapsulation methods
- 3.1 Spray drying
- 3.2 Freeze drying
- 3.3 Coacervation
- 3.4 Inclusion complex
- 3.5 Nanoemulsification
- 3.6 Nanoprecipitation
- 3.7 Nanoliposome
- 4 Electrospray technology for phenolic encapsulation
- 4.1 Effect of system parameters
- 4.2 Advantages
- 4.3 Applications
- 5 Conclusion
- Chapter 10. Electrosprayed particles for improved delivery of carotenoids, vitamins, and minerals
- 1 Introduction
- 2 Fundamentals of electrospraying
- 2.1 Principle and mechanism of electrospraying
- 2.2 Types of electrospraying techniques
- 2.2.1 Uniaxial electrospraying
- 2.2.2 Emulsion electrospraying
- 2.2.3 Coaxial electrospraying
- 2.3 Parameters influencing particle formation and properties
- 2.3.1 Polymers and solvents
- 2.3.2 Solution properties
- 2.3.3 Processing conditions
- 3 Application of electrospraying in xbiotic, phenolic, and nonphenolic (vitamin, mineral, carotenoid, taste-related) compounds
- 3.1 Encapsulation of nonphenolic compounds by electrospraying
- 3.1.1 Carotenoids
- 3.1.2 Vitamins and minerals
- 3.2 Taste-related compounds
- 3.3 X-biotic
- 3.4 Alternative electrospraying methods for xbiotics and bioactive substances
- 4 In vitro and In vivo evaluation of electrosprayed particle delivery systems
- 5 Safety considerations and regulatory aspects
- 6 Conclusion
- Chapter 11. Rationally designed electrosprayed particles for encapsulation of essential oils, flavors, essential fatty acids, and antibacterials
- 1 Introduction
- 2 Essential oils
- 2.1 The need to encapsulate essential oils
- 2.2 Electrospraying of essential oils
- 2.2.1 Stability enhancement
- 2.2.2 Controlling the release of essential oils
- 2.2.3 Widening the range of applications for essential oils
- 3 Flavors
- 3.1 The need to encapsulate flavors
- 3.2 Electrospraying of flavors
- 3.2.1 Improving the encapsulation efficiency
- 3.2.2 Controlling the release
- 3.2.3 Applications
- 4 Essential fatty acids
- 4.1 The need to encapsulate essential fatty acids
- 4.2 Electrospraying of essential fatty acids
- 4.2.1 Inhibiting oxidation
- 4.2.2 Controlling the digestion
- 5 Antibacterial agents
- 5.1 Bacteria and health
- 5.2 Electrospraying of antibacterials
- 6 Conclusions
- Part IV. Characterization approaches of bioactive-loaded electrospun fibers/electrosprayed particles
- Chapter 12. Modern analytical tools for evaluating structural and morphological features of bioactive-loaded electrospun fibers/electrosprayed particles
- 1 Introduction
- 1.1 Significance of evaluating bioactive-loaded fibers/particles
- 1.2 Overview of structural and morphological features
- 1.3 Importance of analytical tools in characterizing electrospun fibers/electrosprayed particles
- 2 Characterization techniques for structural and morphological analysis
- 2.1 Scanning electron microscope
- 2.2 Transmission electron microscopy
- 2.3 Atomic force microscope
- 2.4 Fourier transform infrared spectroscopy
- 2.5 X-ray diffraction
- 2.6 Differential scanning calorimetry
- 2.7 In vitro bioavailability of bioactive molecules
- 2.8 Principles and sample preparation
- 2.9 In vitro digestion of bioactive-loaded fibers/particles
- 3 Challenges and future perspectives
- 4 Conclusion
- Chapter 13. Release profile and in vitro/in vivo studies on bioengineered bioactive food component-loaded electrospun fibers and electrosprayed particles
- 1 Introduction
- 2 Different types of BFCs incorporated into the electrospun fibers and electrosprayed particles
- 2.1 Polyphenols
- 2.2 Carotenoids
- 2.3 Vitamins and minerals
- 2.4 Essential oils and flavors
- 3 Evaluation of in vitro release profile
- 4 Kinetic models
- 5 In vitro assays
- 5.1 Bioactivity assays
- 5.2 In vitro cell culture
- 5.3 Antiinflammatory activity
- 6 In vivo testing
- 6.1 Bioavailability and distribution
- 7 Conclusion and future perspectives
- Part V. Applications of bioactive-loaded electrospun fibers/electrosprayed particles
- Chapter 14. Food packaging applications of electrospun/electrosprayed bioactive loaded structures
- 1 Introduction
- 2 Electrospinning for food packaging applications
- 3 Electrospraying for food packaging applications
- 4 Electrospun/electrosprayed materials for active food packaging
- 4.1 Bioactive compounds encapsulated in electrospun nanofibers and electrosprayed nanocapsules
- 4.1.1 Essential oils
- 4.1.2 Plant extracts
- 4.1.3 Bacteriocins and bioactive peptides
- 4.1.4 Vitamins, phenolics, and probiotics
- 4.1.5 Metal nanoparticles
- 4.2 Ethylene scavenging, oxygen and moisture absorbers
- 4.3 Smart releasing of bioactive compounds
- 5 Electrospun/electrosprayed materials for intelligent packaging
- 5.1 Freshness indicators
- 5.1.1 Anthocyanins
- 5.1.2 Curcumin
- 5.1.3 Other pigments
- 5.2 Oxygen indicators
- 5.3 Pathogen detection
- 5.4 Smart inks
- 6 Conclusions
- Chapter 15. Application of electrospun/electrosprayed bioactive-loaded structures in films and coatings
- 1 Introduction
- 2 Encapsulation of bioactive compounds
- 2.1 Phenolic compounds and anthocyanins
- 2.2 Essential oils
- 2.3 Carotenoids
- 2.4 Vitamin
- 3 Food shelf-life extension/preservation
- 3.1 Contact/coating nonwovens
- 3.2 Nanostructures with a volatile action
- 4 Final considerations and future prospects
- Chapter 16. 3D printing of bioactive-loaded electrospun/electrosprayed structures
- 1 Introduction
- 2 Working principles of electrohydrodynamic techniques and 3D printing
- 2.1 Electrohydrodynamic techniques
- 2.2 3D printing technologies
- 3 Combining 3D printing and electrohydrodynamic techniques for tissue engineering applications
- 3.1 Two-step hybrid system
- 3.2 One-step hybrid system
- 4 Bioactive carriers in electrospun/electrosprayed 3D-printed scaffolds
- 5 Conclusions and future perspectives
- Abbreviations
- Chapter 17. Safety issues and health risks associated with the use of electrospun/electrosprayed bioactive-loaded structures in food applications
- 1 Introduction
- 2 Encapsulation of bioactive agents in electrospun and/electrospray micro/nanostructures
- 3 Safety concerns in bioactive-loaded electrospun/electrosprayed carriers
- 3.1 Health risks associated with toxic and inorganic solvent residues
- 3.2 Cross-linking of electrospinning polymers with toxic chemicals
- 3.3 Possible increases in bioavailability/bio-accessibility of bioactive compounds
- 3.4 Use of nanomaterials as carriers or additives
- 4 Risk of electric shock and fire outbreak
- 5 Ultrafine particle inhalation/allergies or irritant reaction
- 6 In vivo/vitro safety studies of electrospun nanofibers in food and allied application
- 7 Conclusion
- Index
- Edition: 1
- Published: March 29, 2025
- Imprint: Academic Press
- No. of pages: 390
- Language: English
- Paperback ISBN: 9780443222283
- eBook ISBN: 9780443222276
HR
Hadis Rostamabadi
Dr. Hadis Rostamabadi received her PhD in Food Science and Technology, in 2020. She has been working on designing bioactive delivery systems for more than 6 years. In 2020, she was awarded as one of the top national researchers by Iran National Elites Foundation (INEF). Now, as an Assistant Professor, she is an academic member of Isfahan University of Medical Sciences (IUMS), IRAN. Moreover, she is the editor of “Unit Operations and Processing Equipment in the Food Industry” book, which is going to be published by Elsevier.
Affiliations and expertise
Isfahan University of Medical Sciences (IUMS). IranSF
Seid Reza Falsafi
Dr. Falsafi received his PhD in Food Science and Technology in 2018. He has published numerous scientific articles in top-tier food science, nanotechnology, hydrocolloids, and materials science journals. Dr. Falsafi has many years of experience in investigating food hydrocolloids and their modification via novel thermal and non-thermal processing methods. Recently, as an Assistant Professor, he has joined the Agricultural Engineering Research Department of Safiabad Agricultural and Natural Resources Research and Education Center in 2023. Dr. Falsafi currently serves as an Editorial Board Member for Food and Humanity (Elsevier) and Associate Editor for Future Post Harvest and Foods (Wiley).
Affiliations and expertise
Assistant Professor, Safiabad Agricultural and Natural Resources Research and Education Center, Dezful, IranYL
Yangchao Luo
Dr. Luo received his PhD in Food Science and Nanotechnology from University of Maryland, United States, in 2012. Dr. Luo has published 130+ scientific articles in top-tier food science, nanotechnology, colloids, materials science journals. Dr. Luo was recognized as the World’s Most Highly Cited Researchers by the Web of Science in 2019, 2021, and 2022. Dr. Luo has more than ten years experience in food nanotechnology and encapsulation. Dr. Luo currently serves as the Editor for International Journal of Biological Macromolecules (Elsevier), Editor-in-Chief for Journal of Agriculture and Food Research (Elsevier), and Associate Editor for Journal of Future Foods (Elsevier).
Affiliations and expertise
Associate Professor, Department of Nutritional Sciences, University of Connecticut, Connecticut, USARead Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds on ScienceDirect