Background

Bioactive compounds have gained increasing attention for their health benefits. However, the instability of bioactive compounds during food processing and storage, and low bioavailability or chemical instability when exposed to upper gastrointestinal tract conditions significantly compromised the envisioned benefits, thus limiting their applications. Electrospinning has been recognized as a promising method to encapsulate bioactive compounds since it does not involve any severe conditions of temperature, pressure, or harsh chemicals. Therefore, the nanofibers produced by electrospinning have attracted particular attention in food industry due to the potential as vehicle for the encapsulation and controlled delivery or release of bioactive compounds.

Scope and approach

Electrospinning is a novel delivery approach for bioactive compounds, it opens a new horizon in food technology with the possibility of commercialization in the near future. This paper presents a brief summary of electrospinning, and its application in encapsulation different types of bioactive compounds by biopolymer matrixes are also highlighted. Further, the existing limitations and scope for future research are discussed.

Key findings

Recently, considerable studies have been carried out in encapsulation of bioactive compounds using electrospinning. The obtained nanofilm could enhance stability, encapsulation efficiency and oral bioavailability of bioactive compounds, as well as achieve targeted delivery and controlled release, thus facilitating the development of functional foods.

中文翻译：

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电纺：一种新型的生物活性化合物纳米包封方法

背景

生物活性化合物因其健康益处而受到越来越多的关注。然而，生物活性化合物在食品加工和存储过程中的不稳定性，以及当暴露于上胃肠道条件时的低生物利用度或化学不稳定性，大大损害了预期的益处，从而限制了它们的应用。电纺丝被认为是封装生物活性化合物的一种有前途的方法，因为它不涉及任何温度，压力或苛刻化学物质的苛刻条件。因此，通过电纺丝生产的纳米纤维由于其作为用于包封和控制生物活性化合物的递送或释放的媒介的潜力而在食品工业中引起了特别的关注。

范围和方法

电纺丝是一种新型的生物活性化合物递送方法，它为食品技术开辟了新的前景，并有望在不久的将来实现商业化。本文简要介绍了静电纺丝，并着重介绍了其在生物聚合物基质包封不同类型生物活性化合物中的应用。此外，讨论了未来研究的现有局限性和范围。

主要发现

近来，在使用静电纺丝包封生物活性化合物中已经进行了相当多的研究。所获得的纳米膜可以增强生物活性化合物的稳定性，包封效率和口服生物利用度，并实现靶向递送和控释，从而促进功能性食品的开发。