Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances.

Electrospraying technique has attracted much attention in food science because of its importance for biological macromolecule encapsulation of food bioactive substances. The purpose of this review is to overview the electrospraying technique and its recent application advances for biological macromolecule encapsulation of food bioactive substances. First, the history, principles, setup, and products of the electrospraying technique are briefly introduced. Second, the application of electrosprayed nano-, micro-, and millimeter-sized particles with solid, porous, core-shell, and multi-core structures for biological macromolecule encapsulation of nutrients is reviewed. Thirdly, the application of electrosprayed micro- and millimeter-sized particles for biological macromolecule encapsulation of probiotics is analyzed. Finally, the application of electrospraying technique for biological macromolecule encapsulation of food bioactive substances is summarized and an outlook is provided. This review will provide guide instruction to the research and development of electrosprayed particles for biological macromolecule encapsulation of food bioactive substances in novel food development. It will be useful for those who are interested to enter this field. [ABSTRACT FROM AUTHOR]