Encapsulation of food bioactive compounds using electrohydrodynamic techniques: from fundamentals to industrial applications

The encapsulation of food bioactive compounds has gained significant attention as a strategy to improve their stability, bioavailability, and controlled release for functional food applications. Among emerging technologies, electrohydrodynamic (EHD) techniques—primarily electrospinning and electrosp...

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Autors principals:	Soubhagya Tripathy, Prem Prakash Srivastav
Format:	Artigo
Idioma:	Inglês
Publicat:	Frontiers Media S.A. 2026-02-01
Col·lecció:	Frontiers in Food Science and Technology
Matèries:	biosensor electrohydrodynamic encapsulation electrospinning electrosprying food bioactive compounds food packaging
Accés en línia:	https://www.frontiersin.org/articles/10.3389/frfst.2026.1731969/full
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