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    Electrospinning: a novel nano-encapsulation approach for bioactive compounds

    Author
    Wen, Peng; Zong, Min Hua; Linhardt, Robert J.; Feng, Kun; Wu, Hong
    ORCID
    https://orcid.org/0000-0003-2219-5833
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    Other Contributors
    Date Issued
    2017-12-01
    Subject
    Biology; Chemistry and chemical biology; Chemical and biological engineering; Biomedical engineering
    Degree
    Terms of Use
    In Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/;
    Full Citation
    Electrospinning: a novel nano-encapsulation approach for bioactive compounds, P. Wen, M.-H. Zong, R. J. Linhardt, K. Feng, H. Wu, Trends in Food Science and Technology, 70, 56-68, 2017.
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    URI
    https://doi.org/10.1016/j.tifs.2017.10.009; https://hdl.handle.net/20.500.13015/5606
    Abstract
    Background: Bioactive compounds have gained increasing attention for their health benefits. However, the instability of bioactive compounds during food processing and storage, and low bioavailability or chemical instability when exposed to upper gastrointestinal tract conditions significantly compromised the envisioned benefits, thus limiting their applications. Electrospinning has been recognized as a promising method to encapsulate bioactive compounds since it does not involve any severe conditions of temperature, pressure, or harsh chemicals. Therefore, the nanofibers produced by electrospinning have attracted particular attention in food industry due to the potential as vehicle for the encapsulation and controlled delivery or release of bioactive compounds. Scope and approach: Electrospinning is a novel delivery approach for bioactive compounds, it opens a new horizon in food technology with the possibility of commercialization in the near future. This paper presents a brief summary of electrospinning, and its application in encapsulation different types of bioactive compounds by biopolymer matrixes are also highlighted. Further, the existing limitations and scope for future research are discussed. Key findings: Recently, considerable studies have been carried out in encapsulation of bioactive compounds using electrospinning. The obtained nanofilm could enhance stability, encapsulation efficiency and oral bioavailability of bioactive compounds, as well as achieve targeted delivery and controlled release, thus facilitating the development of functional foods.;
    Description
    Trends in Food Science and Technology, 70, 56-68; Note : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
    Department
    The Linhardt Research Labs.; The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS);
    Relationships
    The Linhardt Research Labs Online Collection; Rensselaer Polytechnic Institute, Troy, NY; Trends in Food Science and Technology; https://harc.rpi.edu/;
    Access
    https://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.tifs.2017.10.009;
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