Nanoencapsulation of Spirulina biomass by electrospraying for development of functional foods a review
نویسندگان
چکیده
The food industry has been looking to incorporate bioactive compounds in foods aiming at nutritional and functional benefits the health of consumers. Spirulina biomass contains with a high biological value, such as proteins, vitamins, carbohydrates, pigments, fatty acids biopeptides. advance nanobiotechnology allows development products. Nanoencapsulation contributes reduction undesirable flavors odors compounds. polymeric nanoparticles by electrospraying supports these compounds, improving stability controlled delivery. In this context, article addresses use an encapsulating material for and/or method. application nanoencapsulated promising potential increase quality, bioactivity value
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15 صفحه اولDevelopment of Functional Foods
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ژورنال
عنوان ژورنال: Biotechnology Research and Innovation
سال: 2021
ISSN: ['2452-0721']
DOI: https://doi.org/10.4322/biori.21050204