食品工业科技2025，Vol.46Issue(10)：418-430,13.DOI:10.13386/j.issn1002-0306.2024070001
静电喷涂技术及在食品领域的研究进展
Electrospraying Technology and Its Research Progress in Food Field
摘要
Abstract
The non-thermophysical nature of electrospraying has been extensively documented,with high-voltage electrostatic fields being employed to achieve continuous fabrication of micro/nano particulates.Significant attention has been garnered within the food sector,particularly due to the operational advantages including facile processing protocols,ambient condition compatibility,and exceptional encapsulation performance.Therefore,this review systematically reviews the underlying mechanisms of electrospraying,with particular emphasis on the interdependent effects of polymer solution properties,process parameters,and environmental parameters on particulate morphology and encapsulation efficiency.This review systematically categorizes commonly utilized encapsulation materials,encompassing proteins(e.g.,zein,whey protein,gelatin)and polysaccharides(e.g.,alginate,chitosan,pullulan),with their respective functional properties and application scenarios being comparatively analyzed.Additionally,this review systematically outlines the current applications of electrospraying technology in both bioactive compound encapsulation and advanced food packaging systems.Furthermore,critical analysis is provided on existing technical limitations and future research directions,which aims to establish a theoretical foundation and inspire innovative developments in food-oriented electrospraying research.关键词
静电喷涂/微纳米颗粒/非热加工技术/活性物质包埋/食品包装Key words
electrospraying/micro/nano particles/non-thermophysical processing technology/bioactive compounds encapsulation/food packaging分类
轻工业引用本文复制引用
高薇,韦昀姗,朱广素,刘昆仑,张辉艳..静电喷涂技术及在食品领域的研究进展[J].食品工业科技,2025,46(10):418-430,13.基金项目
国家自然科学基金项目(32172259) （32172259）
河南省重点研发专项(231111111800) （231111111800）
河南工业大学创新基金支持计划专项(2021ZKCJ03) （2021ZKCJ03）
河南工业大学谷物资源转化与利用省级重点实验室开放课题(GO202313). （GO202313）
