Nanoencapsulation of Spirulina biomass by electrospraying for development of functional foods – a review
Michele Greque de Morais, Ana Gabrielle Pires Alvarenga, Bruna da Silva Vaz, Jorge Alberto Vieira Costa
Abstract
The food industry has been looking to incorporate bioactive compounds in foods aiming at nutritional and functional benefits to the health of consumers. The Spirulina biomass contains bioactive compounds with a high biological value, such as proteins, vitamins, carbohydrates, pigments, fatty acids and biopeptides. The advance of nanobiotechnology allows the development of functional food products. Nanoencapsulation contributes to the reduction of undesirable flavors and odors of the compounds. The development of polymeric nanoparticles by electrospraying supports these compounds, improving stability and controlled delivery. In this context, the article addresses the use of nanoparticles as an encapsulating material for bioactive compounds and/or Spirulina biomass by the electrospraying method. The application of nanoencapsulated Spirulina for the development of functional foods has promising potential to increase the quality, bioactivity and nutritional value of products.
Keywords
References
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Submitted date:
11/03/2021
Accepted date:
12/10/2021
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