Vol. 7, Issue 3 (2019)
Nano-encapsulation of milk peptides by electrospinning method: A review
Author(s): Rashmi Kumari, Dinesh Kumar, Ranjan Kumar and SS Patel
Abstract: Nanoencapsulation is defined as a technology to pack substances in miniature making use of techniques such as nanocomposite, nanoemulsification and nanoestructuration. Within the food engineering field, protection of bioactive compounds such as vitamins, antioxidants, proteins, peptides and lipids as well as carbohydrates may be achieved using this technique for the production of functional foods with enhanced functionality and stability. Nanofiber materials produced by electrospinning have attracted particular attention in the food industry because of their potential as vehicles for sustained and controlled release. Electrospun fibers are being studied and developed because they hold considerable promise for realizing some advantages of nanostructured materials. The fibers can be made of biocompatible and biodegradable polymers. Electrospinning has therefore attracted interest in biotechnology and medicine, and there has been rapid growth in food industry in recent years. The derived bioactive peptides can regulate specific physiological functions in humans relating to cardiovascular, digestive, radical scavenging and immune and nervous systems depending on their amino acid composition and sequence. The limited application of bioactive peptides is due to their low bioavailability, bitter taste, hygroscopicity and chances of interacting with the food matrix. In addition, by reducing the size of these peptides, the bioavailability can be increased. Electrospinning is a non-mechanical technique that involves the use of a high-voltage to produce nanofibres and it has unique capabilities to produce nanofibres from various materials with different morphologies, patterns and functionalities. In this review, we focused on the peptide encapsulation by electrospinning method. Different factors which have key role in electrospinning process and determining the size of nanofibres and characteristics of that fibres.
Pages: 4924-4931 | 572 Views 155 Downloads
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How to cite this article:
Rashmi Kumari, Dinesh Kumar, Ranjan Kumar, SS Patel. Nano-encapsulation of milk peptides by electrospinning method: A review. Int J Chem Stud 2019;7(3):4924-4931.
