Electrospraying Technology and Its Research Progress in Food Field

GAO Wei; WEI Yunshan; ZHU Guangsu; LIU Kunlun; ZHANG Huiyan

doi:10.13386/j.issn1002-0306.2024070001

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GAO Wei, WEI Yunshan, ZHU Guangsu, et al. Electrospraying Technology and Its Research Progress in Food Field[J]. Science and Technology of Food Industry, 2025, 46(10): 1−13. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024070001.

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Electrospraying Technology and Its Research Progress in Food Field

GAO Wei^{1, 2,},
WEI Yunshan¹,
ZHU Guangsu¹,
LIU Kunlun^{1, 2, ,},
ZHANG Huiyan³

1.
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.
School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
3.
Zhengzhou Ruipu Biological Engineering Co., Ltd., Zhengzhou 450001, China

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Received Date: July 01, 2024
Available Online: March 19, 2025

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Abstract

Abstract

Electrospraying is a non-thermophysical processing technology that uses high-voltage electrostatic fields to continuously prepare micro/nano particles, and thanks to its various advantages such as easy operation, mild conditions, and high encapsulation efficiency, which have received a great attention in the food market. However, its application in the food field is currently still in its early stage and requires in-depth exploration by researchers. Therefore, this review briefly summarizes the working principle, focusing on the effects of polymer solution conditions, process parameters and environmental conditions on the effect of electrospraying. The commonly used encapsulating materials, including proteins (such as zein, whey protein, gelatin, etc.), and polysaccharides (such as alginate, chitosan, pullulan, etc.) are summarized. Additionally, it provides an overview of the current use of this technology for encapsulation of bioactive compounds and food packaging. Further, the existing limitations and scope for future research are discussed, hoping to provide a reference and inspiration for related research on electrospraying technology in food field.
- electrospraying,
- micro/nano particles,
- non-thermophysical processing technology,
- bioactive compounds encapsulation,
- food packaging

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References (100)

References

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