ABSTRACT
Contents 20.1 Introduction ............................................................................................ 374
20.1.1 Electrospinning/electrospraying for nutraceutical nanoencapsulation ...................................................................... 374
20.1.2 Advantages of electrospinning for encapsulation ......................375 20.2 Nanoencapsulation matrices for nutraceutical and functional food
applications ............................................................................................377 20.2.1 Proteins ........................................................................................377 20.2.2 Carbohydrates ..............................................................................378 20.2.3 Lipids ...........................................................................................379
20.3 Strategies for electrospraying from aqueous solutions for nutraceutical and functional food applications ...............................380 20.3.1 Surfactant addition ......................................................................380 20.3.2 Protein denaturation ...................................................................381 20.3.3 Coaxial electrospinning/electrospraying ....................................382 20.3.4 Emulsion electrospinning/electrospraying .................................384
20.4 Examples of novel nanoencapsulation structures for nutraceutical applications obtained through electrospraying ....................................385 20.4.1 Nanocapsules for flavoring .........................................................385 20.4.2 Nanocapsules for bioactive protection .......................................386
