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Review Article

Electroencapsulation (Electrospraying & Electrospinning) of Active Compounds for Food Applications

[ Vol. 25 , Issue. 16 ]


Merve D. Köse, Yücel Başpınar and Oguz Bayraktar*   Pages 1881 - 1888 ( 8 )


With new consumption trends and mindset of a healthier way of life, there is an increasing demand for functional foods. To provide stable and functional products to consumers, the stability of the active compounds must be preserved during the processing of food. For this purpose, encapsulation techniques have been used in various industries in order to overcome problems such as stability, low solubility, and degradation under process conditions for food applications. Electrospinning and electrospraying are two highly versatile and scalable electrohydrodynamic methods, which have gained increasing attention in the various encapsulation applications. This review will give readers an overview of the latest electroencapsulation (electrospraying and electrospinning) of natural bioactive compounds for functional foods applications.


Electrohydrodynamic, electrospraying, electrospinning, encapsulation, bioactive compounds, food applications, nanoparticles, nanofibers.


Department of Chemical Engineering, Faculty of Engineering, Ege University, Izmir, Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Ege University, Izmir, Department of Chemical Engineering, Faculty of Engineering, Ege University, Izmir

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