Electrospinning and electrospraying techniques: Potential food based applications.

Anu Bhushani, J. and Anandharamakrishnan, C. (2014) Electrospinning and electrospraying techniques: Potential food based applications. Trends in Food Science and Technology, 38. pp. 21-33.

PDF Trends in Food Science & Technology, Volume 38, Issue 1, July 2014, Pages 21-33.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

Electrohydrodynamic processes namely electrospinning and electrospraying are facile, cost effective and flexible methods that utilize electrically charged jet of polymer solution for production of fibers or particles at micron, submicron and nanoscale. The electrospun fibers and electrosprayed particles possess many structural and functional advantages. However, their use in the field of food processing and preservation remains less explored. This review provides a succinct discussion on the potential food based applications of electrospinning and electrospraying techniques such as encapsulation, enzyme immobilization, food coating and development of materials for filtration and active food packaging. Further, the existing limitations and scope for future research are underscored.

Item Type:	Article
Uncontrolled Keywords:	Electrohydrodynamic processes, electrospinning, electrospraying, food processing
Subjects:	600 Technology > 08 Food technology 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jul 2014 05:37
Last Modified:	08 Jul 2014 05:37
URI:	http://ir.cftri.res.in/id/eprint/11610

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