Research Progress in the Application of Electrospinning Technology in the Protection of Active Ingredients and Probiotics

GUO Jiayao; LV Xiuli; LI Xuetong; XU Baofeng; PING Lijun; LIU Deyu; LI Bailiang; HUO Guicheng

doi:10.13386/j.issn1002-0306.2021020232

Volume 43 Issue 4

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(4): 446-453. > DOI: 10.13386/j.issn1002-0306.2021020232

GUO Jiayao, LV Xiuli, LI Xuetong, et al. Research Progress in the Application of Electrospinning Technology in the Protection of Active Ingredients and Probiotics[J]. Science and Technology of Food Industry, 2022, 43(4): 446−453. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020232.

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Research Progress in the Application of Electrospinning Technology in the Protection of Active Ingredients and Probiotics

College of Food Science, Northeast Agricultural University, Harbin 150030, China

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Received Date: February 28, 2021
Available Online: December 12, 2021

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Abstract

Abstract

With the rapid development of different nanotechnologies in recent decades, the capture of bioactive ingredients into polymeric matrices for controlled release has become a popular area of research. Incorporation of bioactive components into different encapsulated matrices is a unique approach to protect these valuable components from inactivation in unfavorable in vitro or in vivo environments, maximizing their stability and bioavailability. Compared with conventional encapsulation techniques, electrospinning technology has many advantages, such as high porosity, high surface volume ratio, structural similarity to the extracellular matrix, and high envelope rate for bioactive compounds, and these structural and functional advantages make electrospinning technology a better choice in protecting bioactive components. This paper reviews the basic working principles of electrostatic spinning, the selection of nanofiber polymers, and the parameters affecting the properties of nanofibers. The advantages of electrostatic spinning nanofibers are analyzed, and the application of electrostatic spinning technology in encapsulating different types of bioactive compounds is discussed, and this paper would provide a reference for the further research and application of this technology in food processing and the development of related innovative foods.
- electrostatic spinning,
- active ingredients,
- probiotics,
- protective effect,
- food processing

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