Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes

Natural antioxidants as food bioactive ingredients possess several features and functions; however, their stability, solubility, and bioavailability in food and drug systems and within the gastrointestinal tract is low, requiring encapsulation. The application of electrohydrodynamic processes to encapsulate and protect antioxidants with different biopolymers is considered as a promising and emerging method, which has attracted the attention of many researchers. Easy incorporation of antioxidant compounds, being cost-effective, and the lack of heat needed. Thus, the main purpose of this study is investigating the efficacy of electrohydrodynamic techniques, including electrospinning and electrospraying to encapsulate natural antioxidant compounds in micro and nano scales by application of various food biopolymers. Also, some information about the impact of biopolymers (proteins and carbohydrates) as wall materials employed in electrohydrodynamic encapsulation methods have been given.