A review on electrospraying technique for encapsulation of nutraceuticals

Abstract

Electrospraying is a process of liquid atomisation by electrical forces. It was highly charged and produces droplets, which prevents their coagulation and supports self-dispersion. This technique, also known as electro-hydrodynamic atomization has established its technique in food nanotechnology as an easy and efficient method. Electrosprayed particles having a structural and functional advantages and makes micro and nano particles by controlling some parameter such as adjusting the flow rate and voltage applied to the nozzle. So, Electrospraying technique can considered as a route of nanotechnology and it can be used for different purposes such as film coating, chocolate processing and stabilization of food ingredients, drug delivery, and especially encapsulation of nutraceuticals. This review provides basic idea and introduction about electrospraying process, principal mechanism and application in food and other industries.