Electrohilado: Una alternativa para la preservación de nutrientes

Tania Monserrat Martínez Domínguez; José Alfredo Pescador Rojas; José Alberto Ariza Ortega; Aldo Christiaan Jardinez Vera; Emmanuel Martínez Ramírez

doi:10.29057/icsa.v14i28.16177

Autores/as

Tania Monserrat Martínez Domínguez Universidad Autónoma del Estado de Hidalgo https://orcid.org/0009-0005-4682-2645
José Alfredo Pescador Rojas Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0003-1928-8342
José Alberto Ariza Ortega Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-2163-4593
Aldo Christiaan Jardinez Vera Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-9676-6777
Emmanuel Martínez Ramírez Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-2729-0509

DOI:

https://doi.org/10.29057/icsa.v14i28.16177

Palabras clave:

Electrohilado, nanofibras, encapsulación, agentes bioactivos

Resumen

El electrohilado es una técnica emergente de encapsulación en la que un campo eléctrico de alto potencial es aplicado a una solución de un polímero, lo que resulta en la formación de nanofibras que migran a un colector. Este artículo presenta una revisión integral sobre los fundamentos teóricos del electrohilado, los factores que influyen en su eficiencia (como la viscosidad de la solución, el tipo de disolvente, el voltaje aplicado, el caudal y las condiciones ambientales), así como las diferentes configuraciones del proceso (electrohilado uniaxial, coaxial y de emulsión). Además, se analizan diversos materiales de pared utilizados para la encapsulación de compuestos bioactivos lo que permite protegerlos frente a condiciones ambientales que comprometan su integridad estructural y actividad biológica. Finalmente, se discuten aplicaciones del electrohilado en la industria alimentaria como una alternativa a las técnicas convencionales de fabricación de alimentos funcionales y con ello mejorar la nutrición humana

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Citas

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