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Electrospinning and electrospraying techniques: Potential food based applications.

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Relation http://ir.cftri.com/11610/
 
Title Electrospinning and electrospraying techniques: Potential
food based applications.
 
Creator Anu Bhushani, J.
Anandharamakrishnan, C.
 
Subject 08 Food technology
05 Processing and Engineering
 
Description Electrohydrodynamic processes namely electrospinning and
electrospraying are facile, cost effective and flexible methods
that utilize electrically charged jet of polymer solution for production
of fibers or particles at micron, submicron and nanoscale.
The electrospun fibers and electrosprayed particles
possess many structural and functional advantages. However,
their use in the field of food processing and preservation remains
less explored. This review provides a succinct discussion
on the potential food based applications of
electrospinning and electrospraying techniques such as encapsulation,
enzyme immobilization, food coating and development
of materials for filtration and active food packaging.
Further, the existing limitations and scope for future research
are underscored.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11610/1/Trends%20in%20Food%20Science%20%26%20Technology%2C%20Volume%2038%2C%20Issue%201%2C%20July%202014%2C%20Pages%2021-33.pdf
Anu Bhushani, J. and Anandharamakrishnan, C. (2014) Electrospinning and electrospraying techniques: Potential food based applications. Trends in Food Science and Technology, 38. pp. 21-33.