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dc.contributor.authorWen, Peng
dc.contributor.authorZong, Min Hua
dc.contributor.authorLinhardt, Robert J.
dc.contributor.authorFeng, Kun
dc.contributor.authorWu, Hong
dc.date2017
dc.date.accessioned2022-06-27T15:52:27Z
dc.date.available2022-06-27T15:52:27Z
dc.date.issued2017-12-01
dc.identifier.citationElectrospinning: 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.
dc.identifier.issn9242244
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2017.10.009
dc.identifier.urihttps://hdl.handle.net/20.500.13015/5606
dc.descriptionTrends in Food Science and Technology, 70, 56-68
dc.descriptionNote : 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.
dc.description.abstractBackground: 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.
dc.description.sponsorshipNational Natural Science Foundation of China
dc.description.urihttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.tifs.2017.10.009
dc.languageen_US
dc.language.isoENG
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofTrends in Food Science and Technology
dc.relation.urihttps://harc.rpi.edu/
dc.subjectBiology
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleElectrospinning: a novel nano-encapsulation approach for bioactive compounds
dc.typeArticle
dcterms.accessRightshttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.tifs.2017.10.009
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dcterms.isVersionOfhttps://doi.org/10.1016/j.tifs.2017.10.009
dc.rights.holderIn 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/
dc.creator.identifierhttps://orcid.org/0000-0003-2219-5833
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
rpi.description.pages56-68
rpi.description.volume70


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