Electrospun fiber-based delivery of vitamins, flavors, and minerals
Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds, Elsevier, ss.129-149, 2025
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/b978-0-443-22228-3.00007-0
- Yayınevi: Elsevier
- Sayfa Sayıları: ss.129-149
- Anahtar Kelimeler: Electrospinning, Encapsulation, Flavors, Minerals, Release, Stability, Vitamins
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Various factors can significantly affect the stability of vitamins, minerals, and flavors. Elements like temperature, moisture, oxygen, light, pH level, oxidizing/reducing agents, and metallic ions (such as copper and iron) exert a profound influence on the degradation of these essential compounds during the storage, processing, and preparation of food products. On the other hand, flavoring agents are volatile organic compounds that play a pivotal role in shaping human sensory perception and consumer acceptance of food products. However, some flavoring agents, particularly volatile substances, pose product stability and longevity challenges. To address these challenges, encapsulation mainly electrospinning, an innovative method that generates ultrafine fibers through the application of electrical forces, gained importance. Electrospinning holds distinct advantages for encapsulating vitamins, flavors, and minerals. In this chapter, an overview of how electrospinning serves as a valuable method for encapsulating vitamins, minerals, and flavors to safeguard them from various environmental factors and interactions was presented. The selection of polymeric wall materials, which can range from synthetic to natural (including carbohydrate-based or protein-based) materials, was explored. Furthermore, the mechanisms of compound release in the context of these electrospun encapsulation studies were examined. Through this exploration, insight was offered into the innovative applications of electrospinning in the field of food science and its role in enhancing the stability, controlled release, and preservation of essential components in food products.