基于静电流体的静电纺丝/喷涂技术在食品领域中的研究进展  

Progress in Applications of Electrospinning/Electrospraying Based on Electrohydrodynamics in the Food Field

作　　者：冯坤 韦昀姗 吴虹[1] FENG Kun;WEI Yunshan;WU Hong(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510641

出　　处：《食品科学》2021年第15期231-241,共11页Food Science

基　　金：国家自然科学基金面上项目(31671852);广州市科技计划项目(201804010151)。

摘　　要：近年来,微/纳米功能材料在食品安全和营养领域发挥着重要作用。特别地,基于静电流体的静电纺丝/喷涂技术以其设备简单、操作方便、条件温和、所得微/纳米材料包埋率高、可控释性好等优势受到了广大研究者的青睐。目前,该技术在食品领域的研究尚处于起步阶段,但是发展潜力巨大。因此,本文对两种静电流体技术的定义、分类进行简要概述,重点综述该技术近年来在食品领域的研究进展。此外,就该技术在食品应用领域的局限进行分析,以期为静电流体技术在食品领域的相关研究提供参考和启发。Recently,functional micro/nanomaterials have played an important role in the field of food safety and nutrition.Particularly,the electrospinning/electrospraying based on electrohydrodynamics has been favored by researchers due to its simple equipment requirement,convenient operation,mild conditions and availability to produce micro/nanomaterials with high encapsulation efficiency and good controlled release properties.While its application in the food field is currently still in its early stage,this technology exhibits great potential.Therefore,this review briefly summarizes the definition and classification of electrospinning and electrospraying,focusing on recent progress in their applications in the food field.Also,this review points out their application limitations,which is expected to provide a reference and inspiration for the application of electrohydrodynamic technology in the food field.

关 键 词：静电流体 静电纺丝 静电喷涂 微/纳米材料 食品 

分 类 号：TQ340.64[化学工程—化纤工业]