[37] Santana-Gálvez J,

Jacobo-Velázquez D. A. Classification of Phenolic Compounds. In: Nollet L.M.L, Gutierrez-Uribe J. A. editors. Phenolic Compounds in Food (Characterization and Analysis). Boca Raton : CRC Press, Taylor & Francis Group; 2018.p.3 – 20.

[38] Le Bourvellec C, MGC Renard C. Interactions Between Polyphenols and Macromolecules: Effect of Tannin Structure. In: Melton L, Shahidi F, Varelis P. editors. ENCYCLOPEDIA OF FOOD CHEMISTRY. Elsevier; 2019.p.515-521. DOI: 10.1016/ B978-0-08-100596-5.21486-8.

[39] Lipińska L, Klewicka E, Sójka M. Structure, Occurrence and Biological Activity of Ellagitannins: A General Review\*. Acta Sci. Pol., Technol. Aliment. 2014;13(3):289-299. DOI: 10.17306/j.afs.2014.3.7.

[40] Rueda A, Samaniego-Sánchez C, Olalla M, Giménez R, Cabrera-Vique C, Seiquer I, Lara L. Combination of analytical and chemometric methods as a useful tool for the characterization of extra virgin argan oil and other edible virgin oils: Role of polyphenols and tocopherols. J. AOAC Int. 2016;99:489-494. DOI:10.5740/ jaoacint.15-0121.

[41] Leopoldini M, Russo N, Toscano M. The molecular basis of working mechanism of natural polyphenolic antioxidants - Review. Food Chem. 2011;125:288-306. DOI: 10.1016/j. foodchem.2010.08.012.

[42] Lanzilli G, Cottarelli A, Nicotera G, Guida S, Ravagnan G, Fuggetta M.P. Anti-inflammatory effect of resveratrol and polydatin by in vitro IL-17 modulation. Inflammation. 2012;35(1):240-248. DOI: 10.1007/ s10753-011-9310-z.

[43] Davies K.M. Metabolic Engineering of Bioactive Phenylpropanoids in Crops. In: Bagchi D, Lau F.C, Gosh D.K. editors. Boca Raton: CRC Press, Taylor & Francis Group; 2010.p.181-195.

[44] Mourtzions I, Goula A. Polyphenols in Agricultural Byproducts and Food Waste. In: Watson R. R. editors. Polyphenols in Plants: Isolation, Purification and Extract Preparation. 2nd ed. Academic Press; 2019. p.23-44. DOI:10.1016/B9780-12- 813768-0.00002-5.

[45] Tian Sh, Sun Y, Chen Zh, Yang Y, Wang Y. Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols-Review. Journal of Food Quality. 2019; Article ID 2793973.8p. DOI: 10.1155/2019/2793973.

[46] Dueik V, Bouchon P. Inclusion of Food of Polyphenols into Food Matrices. In: Cuevas-Valenzuela J, Vergara-Salinas J.R, Pérez-Correa J.R. editors. Advances in technologies for producing food-relevant polyphenols. Boca Raton, FL: CRC Press, Taylor & Francis Group; 2017.p.303-325.

[47] Gómez-Maqueo A, Escobedo-Avellaneda Z, Cano M.P, Welti-Chanes J. Phenolic Compounds in Food. In: Nollet L.M.L, Gutierrez-Uribe J.A. editors. Phenolic Compounds in Food (Characterization and Analysis). Boca Raton: CRC Press, Taylor & Francis Group; 2018.p.33- 57.

[48] Cory H, Passarelli S, Szeto J, Tamez M, Mattei J. The Role of Polyphenols in Human Health and Food Systems: A Mini-Review. Frontiers in Nutrition. 2018;5.Article 87. DOI: 10.3389/fnut.2018.00087.

[49] Rubió L, Macià A, Motilva M-J. Impact of Various Factors on Pharmacokinetics of Bioactive Polyphenols: An Overview. Current Drug Metabolism. 2014;15:62-76.

[50] Benmeddour Z, Mehinagic E, Le Meurlay D, Louaileche H. Phenolic composition and antioxidant capacities of ten Algerian date (Phoenix dactylifera L.) cultivars: A comparative study. Journal of Functional Foods. 2013;5:346-354. DOI: 10.1016/j. jff.2012.11.005.

[51] Selma M.V, Espi´ n J.C, Toma´ s-Barbera´ n F.A. Interaction between Phenolics and Gut Microbiota: Role in Human Health-Review. J. Agric. Food Chem. 2009;57: 6485-6501. DOI: 10.1021/jf902107d.

[52] Velderrain Rodríguez G.R, Blancas-Benítez F.J, Wall-Medrano A, Sáyago-Ayerdi S.G,

**197**

*Electro-Spinning and Electro-Spraying as Innovative Approaches in Developing of a Suitable…*

Analytical Strategies for Determining Polyphenols in Foods and Biological Samples. In: Tomas- Barberan F.A, González-Sarrías A, García-Villalba, editors. Dietary Polyphenols:

Metabolism and Health Effects. 1st ed. Hoboken, NJ : Wiley-Blackwell;

[59] Bhuyan D.J, Basu A. Phenolic Compounds Potential Health Benefits and Toxicity. In: Vuong Q.V. editor. Utilisation of Bioactive Compounds from Agricultural and Food Waste. Boca Raton, FL: CRC Press, Taylor & Francis

2021.p.85-128.

Group; 2017.p.27-59.

2014;13:155-171. DOI: 10.1111/1541-4337.12049.

[60] Carbonell-Capella J.M,

Buniowska M, Barba F.J, Esteve M.J, Frígola A. Analytical methods for determining bioavailability and

bioaccessibility of bioactive compounds from fruits and vegetables: A review. Compr. Rev. Food Sci. Food Saf.

[61] Chen L, Cao H, Xiao J. Polyphenols:

Recovery, and Applications. Woodhead;

[63] Manach C, Scalbert A, Morand Ch, Rémésy Ch, Jime´nez L. Polyphenols: food sources and bioavailability. Am J

Clin Nutr. 2004;79:727-747.

[64] Rodríguez-Roque M.J. In vitro bioaccessibility of health-related compounds from beverages based on fruit juice, milk or soymilk: Influence of

absorption, bioavailability, and metabolomics. In: Galanakis Ch. M. editor. Polyphenols: Properties,

2018.p.45-67. DOI: 10.1016/ B978-0-12-813572-3.00002-6.

[62] Renard C, Watrelot A, Le Bourvellec C. Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion. Trends in Food Science and Technology. 2017;60:43-51. DOI:10.1016/j.

tifs.2016.10.022.

*DOI: http://dx.doi.org/10.5772/intechopen.98626*

González-Aguilar G.A. Bioaccessibility

and Bioavailability of Phenolic Compounds from Tropical Fruits. In: Yahia E.M. editor. Fruit and Vegetable Phytochemicals: Chemistry and Human Health. 2nd ed. Chichester: Wiley;

[53] Singh A.K, Cabral C, Kumar R, Ganguly R, Rana H.K, Gupta A, Rosaria

2019:11,2216. DOI: 10.3390/nu11092216.

[54] Ifie I, Marshall L.J. Food processing and its impact on phenolic constituents

[55] Aschoff J.K, Kaufmann S, Kalkan O, Neidhart S, Carle R, Schweiggert R.M. In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) osbeck]. Journal of Agricultural and Food Chemistry. 2015;63(2):578-587.

in food-review. Cogent Food & Agriculture, 2018;4:1,1507782, DOI: 10.1080/23311932.2018.1507782.

DOI: 10.1021/jf505297t.

Tomas- Barberan F.A,

2021.p.129-164.

[56] Ludwig I.A, Rubio L, Macia A, Romero M.P. Hydroxycinnamates. In:

González-Sarrías A, García-Villalba, editors. Dietary Polyphenols:

Metabolism and Health Effects. 1st ed. Hoboken, NJ : Wiley-Blackwell;

[57] Macagnan F.T, Bender A.B.B, Speroni C.S, Dietary Fiber and Non-

[58] Olmo-García L, Monasterio R.P, Bajoub A, Carrasco-Pancorbo A.

extractable Polyphenols. In: Saura-Calixto F, Pérez-Jiménez J. editors. Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health. Royal Society of

Chemistry; 2018. p.17-36.

Lauro M, Carbone C, Reis F, Pandey A.K. Beneficial Effects of Dietary Polyphenols on Gut Microbiota and Strategies to Improve Delivery Efficiency-Review. Nutrients;

2018.p.155-164.

*Electro-Spinning and Electro-Spraying as Innovative Approaches in Developing of a Suitable… DOI: http://dx.doi.org/10.5772/intechopen.98626*

González-Aguilar G.A. Bioaccessibility and Bioavailability of Phenolic Compounds from Tropical Fruits. In: Yahia E.M. editor. Fruit and Vegetable Phytochemicals: Chemistry and Human Health. 2nd ed. Chichester: Wiley; 2018.p.155-164.

*Bioactive Compounds - Biosynthesis, Characterization and Applications*

Quality. 2019; Article ID 2793973.8p.

[46] Dueik V, Bouchon P. Inclusion of Food of Polyphenols into Food Matrices.

Vergara-Salinas J.R, Pérez-Correa J.R. editors. Advances in technologies for producing food-relevant polyphenols. Boca Raton, FL: CRC Press, Taylor & Francis Group; 2017.p.303-325.

Escobedo-Avellaneda Z, Cano M.P, Welti-Chanes J. Phenolic Compounds in

Gutierrez-Uribe J.A. editors. Phenolic Compounds in Food (Characterization and Analysis). Boca Raton: CRC Press, Taylor & Francis Group; 2018.p.33- 57.

[48] Cory H, Passarelli S, Szeto J, Tamez M, Mattei J. The Role of

10.3389/fnut.2018.00087.

Polyphenols in Human Health and Food Systems: A Mini-Review. Frontiers in Nutrition. 2018;5.Article 87. DOI:

[49] Rubió L, Macià A, Motilva M-J. Impact of Various Factors on Pharmacokinetics of Bioactive Polyphenols: An Overview. Current Drug Metabolism. 2014;15:62-76.

[50] Benmeddour Z, Mehinagic E, Le Meurlay D, Louaileche H. Phenolic composition and antioxidant capacities

dactylifera L.) cultivars: A comparative study. Journal of Functional Foods. 2013;5:346-354. DOI: 10.1016/j.

of ten Algerian date (Phoenix

[51] Selma M.V, Espi´ n J.C, Toma´ s-Barbera´ n F.A. Interaction between Phenolics and Gut Microbiota: Role in Human Health-Review. J. Agric. Food Chem. 2009;57: 6485-6501. DOI:

[52] Velderrain Rodríguez G.R, Blancas-Benítez F.J, Wall-Medrano A,

jff.2012.11.005.

10.1021/jf902107d.

Sáyago-Ayerdi S.G,

DOI: 10.1155/2019/2793973.

In: Cuevas-Valenzuela J,

[47] Gómez-Maqueo A,

Food. In: Nollet L.M.L,

[39] Lipińska L, Klewicka E, Sójka M. Structure, Occurrence and Biological Activity of Ellagitannins: A General Review\*. Acta Sci. Pol., Technol. Aliment. 2014;13(3):289-299. DOI:

[40] Rueda A, Samaniego-Sánchez C, Olalla M, Giménez R, Cabrera-Vique C, Seiquer I, Lara L. Combination of analytical and chemometric methods as a useful tool for the characterization of extra virgin argan oil and other edible virgin oils: Role of polyphenols

and tocopherols. J. AOAC Int. 2016;99:489-494. DOI:10.5740/

The molecular basis of working mechanism of natural polyphenolic antioxidants - Review. Food Chem. 2011;125:288-306. DOI: 10.1016/j.

and polydatin by in vitro IL-17 modulation. Inflammation. 2012;35(1):240-248. DOI: 10.1007/

foodchem.2010.08.012.

s10753-011-9310-z.

DOI:10.1016/B9780-12- 813768-0.00002-5.

[41] Leopoldini M, Russo N, Toscano M.

[42] Lanzilli G, Cottarelli A, Nicotera G, Guida S, Ravagnan G, Fuggetta M.P. Anti-inflammatory effect of resveratrol

[43] Davies K.M. Metabolic Engineering of Bioactive Phenylpropanoids in Crops. In: Bagchi D, Lau F.C, Gosh D.K. editors. Boca Raton: CRC Press, Taylor & Francis Group; 2010.p.181-195.

[44] Mourtzions I, Goula A. Polyphenols in Agricultural Byproducts and Food Waste. In: Watson R. R. editors. Polyphenols in Plants: Isolation, Purification and Extract Preparation. 2nd ed. Academic Press; 2019. p.23-44.

[45] Tian Sh, Sun Y, Chen Zh, Yang Y, Wang Y. Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols-Review. Journal of Food

jaoacint.15-0121.

10.17306/j.afs.2014.3.7.

**196**

[53] Singh A.K, Cabral C, Kumar R, Ganguly R, Rana H.K, Gupta A, Rosaria Lauro M, Carbone C, Reis F, Pandey A.K. Beneficial Effects of Dietary Polyphenols on Gut Microbiota and Strategies to Improve Delivery Efficiency-Review. Nutrients; 2019:11,2216. DOI: 10.3390/nu11092216.

[54] Ifie I, Marshall L.J. Food processing and its impact on phenolic constituents in food-review. Cogent Food & Agriculture, 2018;4:1,1507782, DOI: 10.1080/23311932.2018.1507782.

[55] Aschoff J.K, Kaufmann S, Kalkan O, Neidhart S, Carle R, Schweiggert R.M. In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) osbeck]. Journal of Agricultural and Food Chemistry. 2015;63(2):578-587. DOI: 10.1021/jf505297t.

[56] Ludwig I.A, Rubio L, Macia A, Romero M.P. Hydroxycinnamates. In: Tomas- Barberan F.A, González-Sarrías A, García-Villalba, editors. Dietary Polyphenols: Metabolism and Health Effects. 1st ed. Hoboken, NJ : Wiley-Blackwell; 2021.p.129-164.

[57] Macagnan F.T, Bender A.B.B, Speroni C.S, Dietary Fiber and Nonextractable Polyphenols. In: Saura-Calixto F, Pérez-Jiménez J. editors. Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health. Royal Society of Chemistry; 2018. p.17-36.

[58] Olmo-García L, Monasterio R.P, Bajoub A, Carrasco-Pancorbo A.

Analytical Strategies for Determining Polyphenols in Foods and Biological Samples. In: Tomas- Barberan F.A, González-Sarrías A, García-Villalba, editors. Dietary Polyphenols: Metabolism and Health Effects. 1st ed. Hoboken, NJ : Wiley-Blackwell; 2021.p.85-128.

[59] Bhuyan D.J, Basu A. Phenolic Compounds Potential Health Benefits and Toxicity. In: Vuong Q.V. editor. Utilisation of Bioactive Compounds from Agricultural and Food Waste. Boca Raton, FL: CRC Press, Taylor & Francis Group; 2017.p.27-59.

[60] Carbonell-Capella J.M, Buniowska M, Barba F.J, Esteve M.J, Frígola A. Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review. Compr. Rev. Food Sci. Food Saf. 2014;13:155-171. DOI: 10.1111/1541-4337.12049.

[61] Chen L, Cao H, Xiao J. Polyphenols: absorption, bioavailability, and metabolomics. In: Galanakis Ch. M. editor. Polyphenols: Properties, Recovery, and Applications. Woodhead; 2018.p.45-67. DOI: 10.1016/ B978-0-12-813572-3.00002-6.

[62] Renard C, Watrelot A, Le Bourvellec C. Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion. Trends in Food Science and Technology. 2017;60:43-51. DOI:10.1016/j. tifs.2016.10.022.

[63] Manach C, Scalbert A, Morand Ch, Rémésy Ch, Jime´nez L. Polyphenols: food sources and bioavailability. Am J Clin Nutr. 2004;79:727-747.

[64] Rodríguez-Roque M.J. In vitro bioaccessibility of health-related compounds from beverages based on fruit juice, milk or soymilk: Influence of food matrix and processing [Doctoral Thesis]. Escola Tècnica Superior d'Enginyeria Agrària Departament de Tecnologia d'Aliments: UNIVERSITAT DE LLEIDA; 2014.

[65] Rodríguez-Roque M.J, Rojas-Graü M.A, Elez-Martínez P, Martín-Belloso O. Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice. Journal of Agricultural and Food Chemistry. 2013;61(8):1859-1867.

[66] Rodríguez-Roque M.J, Rojas-Graü M.A, Elez-Martínez P, Martín-Belloso O. Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion. Food Chemistry. 2013;136(1):206-212.

[67] Rodríguez-Roque M.J, Rojas-Graü M.A, Elez-Martínez P, Martín-Belloso O. In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milkbased beverages. Food Research International. 2014;62:771-778.

[68] Rodríguez-Roque M.J, Rojas-Graü M.A, Elez-Martínez P, Martín-Belloso O. In vitro bioaccessibility of health-related compounds from a blended fruit juice-soymilk beverage: Influence of the food matrix. Journal of Functional Foods. 2014;7:161-169.

[69] Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P. Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Critical Reviews in Food Science and Nutrition. 2018;58(15):2531-2548. DOI: 10.1080/10408398.2017.1331200.

[70] Barba F.J, Mariutti L.R.B, Bragagnolo N, Mercadante A.Z, Barbosa-Cánovas G.V, Orlien V.

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and non-thermal processing. Trends in Food Science & Technology. 2017;67:195-206. DOI: 10.1016/ j.tifs.2017.07.006.

[71] Lea A. Analysis of polyphenol antioxidants in fortified foods and supplements. In: Ottaway P.B, editor. Food fortification and supplementation: Technological, safety and regulatory aspects. Cambridge: Woodhead Publishing Limited; 2008.p.175-194.

[72] Parada J, Aguilera J.M. Food microstructure affects the bioavailability of several nutrients. Journal of Food Science. 2007;72:R21- R32. DOI: 10.1111/j.1750-3841.2007.00274.x.

[73] Lindsay R.C. Flavors. In: Damodaran S. Parkin K.L. (Kirk Lindsay).editors. Fennema's food chemistry.5th ed. Boca Raton: CRC Pres; 2017.p.753-802.

[74] Soares S, Mateus N, de Freitas V. Polyphenol Interactions and Food Organoleptic Properties. In: Melton L, Shahidi F, Varelis P. editors. ENCYCLOPEDIA OF FOOD CHEMISTRY. Elsevier; 2019.p.650-655. DOI: 10.1016/ B978-0-08-100596-5.21865-9.

[75] Scholz S, Williamson G. Interactions Affecting the Bioavailability of Dietary Polyphenols in Vivo. Int. J. Vitam. Nutr. Res. 2007;77(3):224-235. DOI: 10.1024/0300-9831.77.3.224.

[76] Rodríguez-Roque M.J, de Ancos B, Sánchez-Moreno C, Cano M.P, Elez-Martínez P, Martín-Belloso O. Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages. Journal of Functional Foods. 2015;14:33-43. DOI:10.1016/j.jff.2015.01.020.

**199**

*Electro-Spinning and Electro-Spraying as Innovative Approaches in Developing of a Suitable…*

2013;49:150-159. DOI: 10.1016/j.

10.1016/j.foodres.2011.02.053.

0.1080/10942912.2019.1668406

[86] Shahidi F. Nutraceutical and functional foods: Whole versus

[87] Toydemir G, Capanoglu E, Kamiloglu S, Boyacioglu D, de Vos R.C.H, Hall R.D, Beekwilder J. Changes in sour cherry (Prunus cerasus

L.) antioxidants during nectar

jff.2013.05.008.

jf900492h.

processing and in vitro gastrointestinal digestion. Journal of Functional Foods. 2013;5:1402-1413. DOI: 10.1016/j.

[88] Colle I, Van Buggenhout S, Van Loey A, Hendrickx M. High pressure homogenization followed by thermal processing of tomato pulp: influence on microstructure and lycopene in vitro bioaccessibility. Food Research

International. 2010;43:2193-2200. DOI:

bioaccessibility and colonic metabolism of phenolic compounds. Journal of Agricultural and Food Chemistry. 2009;57:6148-6155. DOI: 10.1021/

10.1016/j.foodres.2010.07.029.

[89] Anson N.M, Selinheimo E, Havenaar R, Aura A-M, Mattila I, Lehtinen P, Bast A, Poutanen K, Haenen G.R.M.M. Bioprocessing of wheat bran improves in vitro

processed foods, Review. Trends in Food Science and Technology. 2009;20:376- 387. DOI: 10.1016/j.tifs.2008.08.004.

[85] Liang Sh, Ling K. Millet grain as a candidate antioxidant food resource: a review. International Journal of Food Properties. 2019;22(1):1652-1661. DOI:1

[84] Rawson A, Patras A, Tiwari B.K, Noci F, Koutchma T, Brunton N. Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International. 2011;44:1874-1887. DOI:

indcrop.2013.04.053.

*DOI: http://dx.doi.org/10.5772/intechopen.98626*

Salazar-López N.J, Vázquez-Sánchez K.

Gutierrez-Uribe J.A. editors. Phenolic Compounds in Food: Characterization and Analysis. Boca Raton: CRC Press, Taylor & Francis Group; 2018.p.211-258.

[78] Kardum N, Glibetic M. Polyphenols and Their Interactions with Other Dietary Compounds: Implications for Human Health. In: Toldra F. Serial editor. Advances in Food and Nutrition Research. Volume 84. Academic Press;

2018. p.103-144. DOI: 10.1016/

[79] Bohn T. Dietary factors affecting polyphenol bioavailability. Nutrition Reviews. 2014;77(2):429-452. DOI:

[80] Bravo L. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews. 1998;56(11):317-333.

DOI:10.1111/j.17534887.1998.tb01670.x.

[81] Fraga C.G. Plant Polyphenols: How to Translate their in vitro Antioxidant Actions to in vivo Conditions- Critical Review. Informa Healthcare. 2007;59(4-

bs.afnr.2017.12.001.

10.1111/nure.12114.

5):308-315. DOI:

DOI: 10.1016/

10.1080/15216540701230529.

B978-0-12-813572-3.00001-4.

from the essential oil industry. Industrial Crops and Products.

[83] Sánchez-Vioque R, Polissiou M, Astraka K, de los Mozos-Pascual M, Tarantilis P, Herraiz-Penalver D, Santana-Méridas O. Polyphenol

composition and antioxidant and metal chelating activities of the solid residues

[82] Belščak-Cvitanović A, Durgo K, Huđek A, Bačun-Družina V, Komes D. Overview of polyphenols and their properties.: In: Galanakis Ch.M. editor. Polyphenols: Properties, Recovery, and Applications. Woodhead; 2018.p.3-44.

[77] Campos-Vega R, Oomah B.D,

Hernández-Arriaga A.M,

Tannins. In: Nollet L.M.L,

*Electro-Spinning and Electro-Spraying as Innovative Approaches in Developing of a Suitable… DOI: http://dx.doi.org/10.5772/intechopen.98626*

[77] Campos-Vega R, Oomah B.D, Hernández-Arriaga A.M, Salazar-López N.J, Vázquez-Sánchez K. Tannins. In: Nollet L.M.L, Gutierrez-Uribe J.A. editors. Phenolic Compounds in Food: Characterization and Analysis. Boca Raton: CRC Press, Taylor & Francis Group; 2018.p.211-258.

*Bioactive Compounds - Biosynthesis, Characterization and Applications*

Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and non-thermal processing. Trends in

Food Science & Technology. 2017;67:195-206. DOI: 10.1016/

[71] Lea A. Analysis of polyphenol antioxidants in fortified foods and supplements. In: Ottaway P.B, editor. Food fortification and supplementation: Technological, safety and regulatory aspects. Cambridge: Woodhead Publishing Limited; 2008.p.175-194.

[72] Parada J, Aguilera J.M. Food microstructure affects the

bioavailability of several nutrients. Journal of Food Science. 2007;72:R21-

10.1111/j.1750-3841.2007.00274.x.

[74] Soares S, Mateus N, de Freitas V. Polyphenol Interactions and Food Organoleptic Properties. In: Melton L,

CHEMISTRY. Elsevier; 2019.p.650-655.

[75] Scholz S, Williamson G. Interactions Affecting the Bioavailability of Dietary Polyphenols in Vivo. Int. J. Vitam. Nutr.

[76] Rodríguez-Roque M.J, de Ancos B,

[73] Lindsay R.C. Flavors. In: Damodaran S. Parkin K.L. (Kirk Lindsay).editors. Fennema's food chemistry.5th ed. Boca Raton: CRC Pres;

Shahidi F, Varelis P. editors. ENCYCLOPEDIA OF FOOD

B978-0-08-100596-5.21865-9.

Res. 2007;77(3):224-235. DOI: 10.1024/0300-9831.77.3.224.

Sánchez-Moreno C, Cano M.P, Elez-Martínez P, Martín-Belloso O. Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages. Journal of Functional Foods. 2015;14:33-43. DOI:10.1016/j.jff.2015.01.020.

j.tifs.2017.07.006.

R32. DOI:

2017.p.753-802.

DOI: 10.1016/

food matrix and processing [Doctoral Thesis]. Escola Tècnica Superior d'Enginyeria Agrària Departament de Tecnologia d'Aliments: UNIVERSITAT

DE LLEIDA; 2014.

[65] Rodríguez-Roque M.J,

[66] Rodríguez-Roque M.J,

activity as affected by in vitro gastrointestinal digestion. Food Chemistry. 2013;136(1):206-212.

[67] Rodríguez-Roque M.J,

Martín-Belloso O. In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milkbased beverages. Food Research International. 2014;62:771-778.

[68] Rodríguez-Roque M.J,

Martín-Belloso O. In vitro bioaccessibility of health-related compounds from a blended fruit juice-soymilk beverage: Influence of the food matrix. Journal of Functional

Foods. 2014;7:161-169.

Rojas-Graü M.A, Elez-Martínez P,

[69] Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P. Food

processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Critical Reviews in Food Science and Nutrition. 2018;58(15):2531-2548. DOI: 10.1080/10408398.2017.1331200.

[70] Barba F.J, Mariutti L.R.B, Bragagnolo N, Mercadante A.Z, Barbosa-Cánovas G.V, Orlien V.

Rojas-Graü M.A, Elez-Martínez P, Martín-Belloso O. Changes in vitamin C,

phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice. Journal of Agricultural and Food Chemistry. 2013;61(8):1859-1867.

Rojas-Graü M.A, Elez-Martínez P, Martín-Belloso O. Soymilk phenolic compounds, isoflavones and antioxidant

Rojas-Graü M.A, Elez-Martínez P,

**198**

[78] Kardum N, Glibetic M. Polyphenols and Their Interactions with Other Dietary Compounds: Implications for Human Health. In: Toldra F. Serial editor. Advances in Food and Nutrition Research. Volume 84. Academic Press; 2018. p.103-144. DOI: 10.1016/ bs.afnr.2017.12.001.

[79] Bohn T. Dietary factors affecting polyphenol bioavailability. Nutrition Reviews. 2014;77(2):429-452. DOI: 10.1111/nure.12114.

[80] Bravo L. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews. 1998;56(11):317-333. DOI:10.1111/j.17534887.1998.tb01670.x.

[81] Fraga C.G. Plant Polyphenols: How to Translate their in vitro Antioxidant Actions to in vivo Conditions- Critical Review. Informa Healthcare. 2007;59(4- 5):308-315. DOI: 10.1080/15216540701230529.

[82] Belščak-Cvitanović A, Durgo K, Huđek A, Bačun-Družina V, Komes D. Overview of polyphenols and their properties.: In: Galanakis Ch.M. editor. Polyphenols: Properties, Recovery, and Applications. Woodhead; 2018.p.3-44. DOI: 10.1016/ B978-0-12-813572-3.00001-4.

[83] Sánchez-Vioque R, Polissiou M, Astraka K, de los Mozos-Pascual M, Tarantilis P, Herraiz-Penalver D, Santana-Méridas O. Polyphenol composition and antioxidant and metal chelating activities of the solid residues from the essential oil industry. Industrial Crops and Products.

2013;49:150-159. DOI: 10.1016/j. indcrop.2013.04.053.

[84] Rawson A, Patras A, Tiwari B.K, Noci F, Koutchma T, Brunton N. Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International. 2011;44:1874-1887. DOI: 10.1016/j.foodres.2011.02.053.

[85] Liang Sh, Ling K. Millet grain as a candidate antioxidant food resource: a review. International Journal of Food Properties. 2019;22(1):1652-1661. DOI:1 0.1080/10942912.2019.1668406

[86] Shahidi F. Nutraceutical and functional foods: Whole versus processed foods, Review. Trends in Food Science and Technology. 2009;20:376- 387. DOI: 10.1016/j.tifs.2008.08.004.

[87] Toydemir G, Capanoglu E, Kamiloglu S, Boyacioglu D, de Vos R.C.H, Hall R.D, Beekwilder J. Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion. Journal of Functional Foods. 2013;5:1402-1413. DOI: 10.1016/j. jff.2013.05.008.

[88] Colle I, Van Buggenhout S, Van Loey A, Hendrickx M. High pressure homogenization followed by thermal processing of tomato pulp: influence on microstructure and lycopene in vitro bioaccessibility. Food Research International. 2010;43:2193-2200. DOI: 10.1016/j.foodres.2010.07.029.

[89] Anson N.M, Selinheimo E, Havenaar R, Aura A-M, Mattila I, Lehtinen P, Bast A, Poutanen K, Haenen G.R.M.M. Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds. Journal of Agricultural and Food Chemistry. 2009;57:6148-6155. DOI: 10.1021/ jf900492h.

[90] Cilla A, Bosch L, Barberá R, Alegría A. Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols. Journal of Food Composition and Analysis. 2018;68:3- 15. DOI: 10.1016/j.jfca.2017.01.009.

[91] Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P. Influence of pulsed electric fields processing on the bioaccessible and nonbioaccessible fractions of apple phenolic compounds. Journal of Functional Foods. 2019;59:206-214. DOI: 10.1016/j.jff.2019.05.041.

[92] Otavio Minatel I, Vanz Borges C, Ferreira M.I, Gomez Gomez H.A, Oliver Chen Ch-Y, Pace Pereira Lima G. Phenolic Compounds: Functional Properties, Impact of Processing and Bioavailability. In: Soto-Hernández M. editor. Phenolic Compounds: Biological Activity. London: IntechOpen; 2017.p.1- 24. DOI: 10.5772/66368.

[93] Abbès F, Kchaou W, Blecker Ch, Ongena M, Lognay G, Attia H, Besbes S. Effect of processing conditions on phenolic compounds and antioxidant properties of date syrup. Industrial Crops and Products. 2013;44:634-642. DOI: 10.1016/j.indcrop.2012.09.008.

[94] Georgé S, Tourniaire F, Gautier H, Goupy P, Rock E, Caris-Veyrat C. Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes. Food Chemistry. 2011;124:1603-1611. DOI: 10.1016/j. foodchem.2010.08.024.

[95] Terefe N.S, Kleintschek T, Gamage Th, Fanning K.J, Netzel G, Versteeg C, Netzel M. Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. Innovative Food Science and Emerging Technologies.

2013;19:57-65. DOI: 10.1016/j. ifset.2013.05.003.

[96] Kamiloglu S, Ayfer Pasli A, Ozcelik B, Van Camp J, Capanoglu E. Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food chemistry. 2015;186:74-82. DOI: 10.1016/j.foodchem.2014.12.046.

[97] Rothwell J.A, Medina-Remon A, Perez-Jim´enez J, Neveu V, Knaze V, Slimani N, Scalbert A. Effects of food processing on polyphenol contents: A systematic analysis using Phenol-Explorer data. Mol. Nutr. Food Res. 2014;00:1-11. DOI:10.1002/ mnfr.201400494.

[98] Jolic S.M, Radojčic´ Redovnikovic I, Markovic K, Šipušic D.I, Delonga K. Changes of phenolic compounds and antioxidant capacity in cocoa beans processing. International Journal of Food Science and Technology. 2011;46:1793-1800. DOI: 10.1111/j.1365-2621.2011.02670.x.

[99] Chandrasekara A, Naczk M., Shahidi F. Effect of processing on the antioxidant activity of millet grains. Food Chemistry. 2012;133(1):1-9. DOI: 10.1016/j.foodchem.2011.09.043.

[100] Chandrasekara A, Shahidi F. Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation. Journal of Functional Foods. 2012;4:226-237. DOI: 10.1016/j.jff.2011.11.001.

[101] Wang T, He F, Chen G. Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review. Journal of Functional Foods. 2014;7(1):101-111. DOI: 10.1016/j.jff.2014.01.033

**201**

*Electro-Spinning and Electro-Spraying as Innovative Approaches in Developing of a Suitable…*

(Rubus adenotrichus). Food Research International. 2011;44:2243-2251. DOI:

[109] U.S. Department of Agriculture, Agricultural Research Service, USDA Nutrient Data Laboratory. 2010. USDA National Nutrient Database for Standard

[110] Plaza L, Sanchez-Moreno C, De

Martin-Belloso O, Cano M.P. Carotenoid

10.1016/j.foodres.2010.06.013.

Reference, Release 23.

lwt.2010.12.013.

jf048839b.

[112] Odriozola-Serrano I,

European Food Research and Technology. 2008;228:239-248.

[113] Morales-de la Peña M, Salvia-Trujillo L, Rojas-Graü M.A, Martín-Belloso O. Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage. Food Chemistry. 2011;129:982-990. DOI: 10.1016/j.foodchem.2011.05.058.

Soliva-Fortuny R, Martin-Belloso O. Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments.

[114] Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P.

Ancos B, Elez-Martinez P,

and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. Lwt-Food Science and Technology. 2011;44:834-839. DOI: 10.1016/j.

[111] Sanchez-Moreno C, Plaza L, Elez-Martinez P, De Ancos B,

Martin-Belloso O, Pilar Cano M. Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing. J. Agric. Food Chem. 2005;53:4403−4409. DOI: 10.1021/

*DOI: http://dx.doi.org/10.5772/intechopen.98626*

formulation and thermal processing on flavones in celery and chamomile. Food

[103] White B.L, Howard L.R, Prior R.L. Impact of Different Stages of Juice Processing on the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries. J. Agric. Food Chem. 2011;59:4692-4698. DOI: 10.1021/

[104] Rothwell J.A, Perez-Jimenez J, Neveu V, Medina-Remón A, M'Hiri N, García-Lobato P, Manach C, Knox C, Eisner R, Wishart D.S, Scalbert A. PhenolExplorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database. 2013;2013:1-8. DOI: 10.1093/

[105] Deng J, Yang H, Capanoglu E, Cao H, Xiao J. Technological aspects and stability of polyphenols. In: Galanakis Ch.M. editor. Polyphenols: Properties, Recovery, and Applications. Woodhead;

2018.p.295-323. DOI: 10.1016/ B978-0-12-813572-3.00009-9.

[106] Oracz J, Zyzelewicz D, Nebesny E. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region and processing operations: A review. Critical Reviews in Food Science and Nutrition. 2015;55(9):1176-1192. DOI: 10.1080/10408398.2012.686934.

[107] Capanoglu E, de Vos R.C.H, Hall R.D, Boyacioglu D, Beekwilder J. Changes in polyphenol content during production of grape juice concentrate. Food Chemistry. 2013;139:521-526. DOI:

10.1016/j.foodchem.2013.01.023.

[108] Gancel A.L, Feneuil A, Acosta O, Pérez A.M, Vaillant F. Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry

Chemistry. 2013;41:1406-1411. DOI:10.1016/j.foodchem.2013.04.051.

jf200149a.

database/bat070.

[102] Hostetler G.L, Riedl K.M, Schwartz S.J. Effects of food

*Electro-Spinning and Electro-Spraying as Innovative Approaches in Developing of a Suitable… DOI: http://dx.doi.org/10.5772/intechopen.98626*

formulation and thermal processing on flavones in celery and chamomile. Food Chemistry. 2013;41:1406-1411. DOI:10.1016/j.foodchem.2013.04.051.

*Bioactive Compounds - Biosynthesis, Characterization and Applications*

2013;19:57-65. DOI: 10.1016/j.

[96] Kamiloglu S, Ayfer Pasli A, Ozcelik B, Van Camp J, Capanoglu E. Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food chemistry. 2015;186:74-82. DOI: 10.1016/j.foodchem.2014.12.046.

[97] Rothwell J.A, Medina-Remon A, Perez-Jim´enez J, Neveu V, Knaze V, Slimani N, Scalbert A. Effects of food processing on polyphenol contents: A systematic analysis using Phenol-Explorer data. Mol. Nutr. Food Res.

[98] Jolic S.M, Radojčic´ Redovnikovic I, Markovic K, Šipušic D.I, Delonga K. Changes of phenolic compounds and antioxidant capacity in cocoa beans processing. International Journal of Food Science and Technology. 2011;46:1793-1800. DOI:

10.1111/j.1365-2621.2011.02670.x.

[99] Chandrasekara A, Naczk M., Shahidi F. Effect of processing on the antioxidant activity of millet grains. Food Chemistry. 2012;133(1):1-9. DOI: 10.1016/j.foodchem.2011.09.043.

[100] Chandrasekara A, Shahidi F. Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation. Journal of Functional Foods. 2012;4:226-237. DOI:

[101] Wang T, He F, Chen G. Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review. Journal of Functional Foods. 2014;7(1):101-111. DOI: 10.1016/j.jff.2014.01.033

[102] Hostetler G.L, Riedl K.M, Schwartz S.J. Effects of food

10.1016/j.jff.2011.11.001.

2014;00:1-11. DOI:10.1002/

mnfr.201400494.

ifset.2013.05.003.

[90] Cilla A, Bosch L, Barberá R, Alegría A. Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and

polyphenols. Journal of Food

Composition and Analysis. 2018;68:3- 15. DOI: 10.1016/j.jfca.2017.01.009.

[91] Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P. Influence of pulsed electric fields processing on the bioaccessible and nonbioaccessible fractions of apple phenolic compounds. Journal of Functional Foods. 2019;59:206-214. DOI: 10.1016/j.jff.2019.05.041.

[92] Otavio Minatel I, Vanz Borges C, Ferreira M.I, Gomez Gomez H.A, Oliver

[93] Abbès F, Kchaou W, Blecker Ch, Ongena M, Lognay G, Attia H, Besbes S. Effect of processing conditions on phenolic compounds and antioxidant properties of date syrup. Industrial Crops and Products. 2013;44:634-642. DOI: 10.1016/j.indcrop.2012.09.008.

[94] Georgé S, Tourniaire F, Gautier H, Goupy P, Rock E, Caris-Veyrat C. Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes. Food Chemistry.

2011;124:1603-1611. DOI: 10.1016/j.

[95] Terefe N.S, Kleintschek T, Gamage Th, Fanning K.J, Netzel G, Versteeg C, Netzel M. Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. Innovative Food Science and Emerging Technologies.

foodchem.2010.08.024.

Chen Ch-Y, Pace Pereira Lima G. Phenolic Compounds: Functional Properties, Impact of Processing and Bioavailability. In: Soto-Hernández M. editor. Phenolic Compounds: Biological Activity. London: IntechOpen; 2017.p.1-

24. DOI: 10.5772/66368.

**200**

[103] White B.L, Howard L.R, Prior R.L. Impact of Different Stages of Juice Processing on the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries. J. Agric. Food Chem. 2011;59:4692-4698. DOI: 10.1021/ jf200149a.

[104] Rothwell J.A, Perez-Jimenez J, Neveu V, Medina-Remón A, M'Hiri N, García-Lobato P, Manach C, Knox C, Eisner R, Wishart D.S, Scalbert A. PhenolExplorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database. 2013;2013:1-8. DOI: 10.1093/ database/bat070.

[105] Deng J, Yang H, Capanoglu E, Cao H, Xiao J. Technological aspects and stability of polyphenols. In: Galanakis Ch.M. editor. Polyphenols: Properties, Recovery, and Applications. Woodhead; 2018.p.295-323. DOI: 10.1016/ B978-0-12-813572-3.00009-9.

[106] Oracz J, Zyzelewicz D, Nebesny E. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region and processing operations: A review. Critical Reviews in Food Science and Nutrition. 2015;55(9):1176-1192. DOI: 10.1080/10408398.2012.686934.

[107] Capanoglu E, de Vos R.C.H, Hall R.D, Boyacioglu D, Beekwilder J. Changes in polyphenol content during production of grape juice concentrate. Food Chemistry. 2013;139:521-526. DOI: 10.1016/j.foodchem.2013.01.023.

[108] Gancel A.L, Feneuil A, Acosta O, Pérez A.M, Vaillant F. Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus). Food Research International. 2011;44:2243-2251. DOI: 10.1016/j.foodres.2010.06.013.

[109] U.S. Department of Agriculture, Agricultural Research Service, USDA Nutrient Data Laboratory. 2010. USDA National Nutrient Database for Standard Reference, Release 23.

[110] Plaza L, Sanchez-Moreno C, De Ancos B, Elez-Martinez P, Martin-Belloso O, Cano M.P. Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. Lwt-Food Science and Technology. 2011;44:834-839. DOI: 10.1016/j. lwt.2010.12.013.

[111] Sanchez-Moreno C, Plaza L, Elez-Martinez P, De Ancos B, Martin-Belloso O, Pilar Cano M. Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing. J. Agric. Food Chem. 2005;53:4403−4409. DOI: 10.1021/ jf048839b.

[112] Odriozola-Serrano I, Soliva-Fortuny R, Martin-Belloso O. Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. European Food Research and Technology. 2008;228:239-248.

[113] Morales-de la Peña M, Salvia-Trujillo L, Rojas-Graü M.A, Martín-Belloso O. Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage. Food Chemistry. 2011;129:982-990. DOI: 10.1016/j.foodchem.2011.05.058.

[114] Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P.

Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple. Food research International. 2019;121:433-440. DOI: 10.1016/j.foodres.2018.11.057.

[115] Wen P, Zong M.H, Linhardt R.J, Feng K, Wu H. Electro-spinning: A novel nano-encapsulation approach for bioactive compounds- Review. Trends in Food Science & Technology. 2017;70:56- 68. DOI: 10.1016/j.tifs.2017.10.009.

[116] Faki R, Gursoy O, Yilmaz Y. Effect of Electro-spinning Process on Total Antioxidant Activity of Electro-spun Nano-fibers Containing Grape Seed Extract. Open Chem. 2019;17:912-918. DOI: 10.1515/chem-2019-0098.

[117] Wen P, Wen Y, Zong M.H, Linhardt R.J, Wu H. Encapsulation of Bioactive Compound in Electro-spun Fibers and Its Potential Application. J. Agric. Food Chem. 2017;65:9161-9179. DOI: 10.1021/acs.jafc.7b02956.

[118] Fuenmayor C. A, Cosio M.S. Encapsulation of Antioxidant Phenolic Compounds in Zein Ultra-thin Fibers via Electro-spinning. Edición especial N.3. 2016;12:E13-E26. DOI: 10.14508/ reia.2016.12.e3.13-26.

[119] González-Cruz E.M, Calderón-Santoyo M, Barros-Castillo J.C, Ragazzo-Sánchez J.A. Evaluation of biopolymers in the encapsulation by electro-spraying of polyphenolic compounds extracted from blueberry (Vaccinium corymbosum L.) variety Biloxi. Polymer Bulletin. 2020. DOI: 10.1007/s00289-020-03292-3.

[120] Busolo M.A, Castro S, Lagaron J.M. Electro-Hydrodynamic Processes (Electro-spinning and Electrospraying): Non-thermal Processes for Micro- and Nano-encapsulation. In: Krokida M.K. editor. Thermal and Non-thermal Encapsulation Methods.

Boca Raton, FL: CRC Press, Taylor & Francis Group; 2018.p.115-136.

[121] Niu B, Shao P, Luo Y, Sun P. Recent advances of electro-sprayed particles as encapsulation systems of bio-actives for food application. Food Hydrocolloids.2020;99:105376. DOI: 10.1016/j.foodhyd.2019.105376.

[122] Ghorani B, Alehosseini A, Tucker N. Electro-spinning as a Novel Delivery Vehicle for Bioactive Compounds in Food Nanotechnology. In: Moreno J.J. editor. Innovative Processing Technologies for Foods with Bioactive Compounds. Boca Raton, FL: CRC Press, Taylor & Francis Group; 2017.p.287-325.

[123] Ghorani B, Alehosseini A, Tucker N. Nano-capsule formation by electro-spinning. In: Jafari S.M. editor. Nanoencapsulation Technologies for the Food and Nutraceutical Industries. London: Academic Press; 2017.p.264- 319.

[124] López-Córdoba A, Duca C, Cimadoro J, Goyanes S. Electrospinning and Electro-spraying Technologies and Their Potential Applications in the Food Industry. In: Rai V.R, Bai J.A. editors. Nanotechnology Applications in the Food Industry. Boca Raton, FL: CRC Press, Taylor & Francis Group;2018.p.461-479.

[125] Fuenmayor C.A, Espitia P.J.P. Electro-spun Nanofibers Development and Potential in Food Packaging Applications. In: Rai V.R, Bai J.A. editors. Nanotechnology Applications in the Food Industry. Boca Raton, FL:CRC Press, Taylor & Francis Group;2018.p.141-180.

[126] Coelho S.C, Estevinho B.N, Rocha F. Encapsulation in food industry with emerging electro-hydrodynamic techniques: Electro-spinning and electro-spraying – A review. Food

**203**

2015.p.297-317.

*Electro-Spinning and Electro-Spraying as Innovative Approaches in Developing of a Suitable…*

[133] Li F, Zhao Y, Song Y. Core-Shell Nanofibers: Nano Channel and Capsule

Kumar A. editor. Nano-fibers. London:

bioactive-loaded nano-fibers by electro-

Nanoencapsulation of Food Ingredients by Specialized Equipment. Volume 3. London: Academic Press;2019.p.31-105.

[135] Akkurt S, Shu Liu L, Tomasula P. Electrospinning of Edible, Food-Based Polymers. In: Rai V.R, Bai J.A. editors. Nanotechnology Applications in the Food Industry. Boca Raton, FL:CRC

[136] Faridi Esfanjani A, Jafari S.M. Biopolymer Nano-particles and Natural Nano-carriers for Nano-encapsulation of Phenolic Compounds. Colloids and Surfaces B: Biointerfaces. 2016; 146:532-543. DOI:10.1016/j. colsurfb.2016.06.053.

[137] Aman Mohammadi M,

jorjanibiomedj.6.4.62.

Society of London, Series A: Mathematical and Physical Sciences.1966;291:145-158.

[139] Yarin A.L, Koobhongse S. Reneker D.H. Taylor cone and jetting from liquid droplets in electrospinning of nanofibers. Journal of Applied Physics. 2001;90:4836-4846.

Rostami M.R, Raeisi M, Tabibi Azar M. Production of Electrospun Nanofibers from Food Proteins and Polysaccharides and Their Applications in Food and Drug Sciences. Jorjani Biomedicine Journal.2018;6(4): 62-77. DOI: 10.29252/

[138] Taylor G. The force exerted by an electric field on a long cylinder conductor. Proceedings of the Royal

by Coaxial Electrospinning. In:

InTechOpen;2010.p.219-438.

[134] Shahiri Tabarestani H, Jafari S.M. Production of food

spinning. In: Jafari S.M. editor.

DOI: 10.1016/B978-0-12- 815671-1.00002-0.

Press, Taylor & Francis Group;2018.p.293-314.

*DOI: http://dx.doi.org/10.5772/intechopen.98626*

Chemistry.2021;339:127850. DOI: 10.1016/j.foodchem.2020.127850.

Gómez-Mascaraque A. Production of food bioactive loaded nano-particles by electro-spraying. In: Jafari S.M. editor. Nanoencapsulation of Food Ingredients by Specialized Equipment. Volume 3. London: Academic Press;2019.p.107-149.

[127] Gómez-Mascaraque L.G,

B978-0-12-815671-1.00003-2.

[128] Echegoyen Y, Fabra M.J, Castro-Mayorga J.L, Cherpinski A, Lagaron J.M. High Throughput Electrohydrodynamic Processing in Food Encapsulation and Food Packaging Applications: Viewpoint. Trends in Food Science & Technology.2016;60:71-79. DOI: 10.1016/j.tifs.2016.10.019.

[129] Luo C.J, Edirisinghe M. Core-Liquid-Induced Transition from Coaxial Electro-spray to Electro-spinning of Low-Viscosity Poly(lactide-coglycolide) Sheath Solution.

Macromolecules. 2014;47:7930−7938.

Anandharamakrishnan C. Electrospinning and electro-spraying techniques: potential food based applications-Review. Trends Food Sci. Technol.2014;38(1):21-33. DOI: 10.1016/j.tifs.2014.03.004.

[131] Pirez-Masia R, Fabra M.J, Lagaron J.M, Lopez-Rubio A. Use of Electro-spinning for Encapsulation. In:

Mittal V. editor.Encapsulation Nantechnologies. Massachusetts: Scrivener Publishing; 2013.p.107-135.

Effective Delivery of Bioactive Ingredients.1st ed. Chichester: Wiley;

[132] Lim L.T. Encapsulation of bioactive compounds using electro-spinning and electro-spraying technologies. In: Sabliov C.M, Chen H, Yada R.Y. editors. Nanotechnology and Functional Foods:

DOI: 10.1021/ma5016616.

[130] Bhushani J.A,

DIO: 10.1016/

*Electro-Spinning and Electro-Spraying as Innovative Approaches in Developing of a Suitable… DOI: http://dx.doi.org/10.5772/intechopen.98626*

Chemistry.2021;339:127850. DOI: 10.1016/j.foodchem.2020.127850.

*Bioactive Compounds - Biosynthesis, Characterization and Applications*

Boca Raton, FL: CRC Press, Taylor & Francis Group; 2018.p.115-136.

[121] Niu B, Shao P, Luo Y, Sun P. Recent advances of electro-sprayed particles as encapsulation systems of bio-actives for

Hydrocolloids.2020;99:105376. DOI: 10.1016/j.foodhyd.2019.105376.

Compounds in Food Nanotechnology. In: Moreno J.J. editor. Innovative Processing Technologies for Foods with Bioactive Compounds. Boca Raton, FL: CRC Press, Taylor & Francis Group;

[122] Ghorani B, Alehosseini A, Tucker N. Electro-spinning as a Novel

Delivery Vehicle for Bioactive

[123] Ghorani B, Alehosseini A, Tucker N. Nano-capsule formation by electro-spinning. In: Jafari S.M. editor. Nanoencapsulation Technologies for the Food and Nutraceutical Industries.

[124] López-Córdoba A, Duca C, Cimadoro J, Goyanes S. Electrospinning and Electro-spraying Technologies and Their Potential Applications in the Food Industry. In:

Nanotechnology Applications in the Food Industry. Boca Raton, FL: CRC

[125] Fuenmayor C.A, Espitia P.J.P. Electro-spun Nanofibers Development and Potential in Food Packaging Applications. In: Rai V.R, Bai J.A. editors. Nanotechnology Applications in the Food Industry. Boca Raton, FL:CRC

[126] Coelho S.C, Estevinho B.N,

Rocha F. Encapsulation in food industry with emerging electro-hydrodynamic techniques: Electro-spinning and electro-spraying – A review. Food

London: Academic Press;

Rai V.R, Bai J.A. editors.

Press, Taylor & Francis Group;2018.p.461-479.

Press, Taylor & Francis Group;2018.p.141-180.

2017.p.287-325.

2017.p.264- 319.

food application. Food

Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple. Food research International. 2019;121:433-440. DOI:

[115] Wen P, Zong M.H, Linhardt R.J, Feng K, Wu H. Electro-spinning: A novel nano-encapsulation approach for bioactive compounds- Review. Trends in Food Science & Technology. 2017;70:56- 68. DOI: 10.1016/j.tifs.2017.10.009.

[116] Faki R, Gursoy O, Yilmaz Y. Effect of Electro-spinning Process on Total Antioxidant Activity of Electro-spun Nano-fibers Containing Grape Seed Extract. Open Chem. 2019;17:912-918.

DOI: 10.1515/chem-2019-0098.

[117] Wen P, Wen Y, Zong M.H, Linhardt R.J, Wu H. Encapsulation of Bioactive Compound in Electro-spun Fibers and Its Potential Application. J. Agric. Food Chem. 2017;65:9161-9179.

DOI: 10.1021/acs.jafc.7b02956.

reia.2016.12.e3.13-26.

[119] González-Cruz E.M, Calderón-Santoyo M, Barros-Castillo J.C,

Ragazzo-Sánchez J.A. Evaluation of biopolymers in the encapsulation by electro-spraying of polyphenolic compounds extracted from blueberry (Vaccinium corymbosum L.) variety Biloxi. Polymer Bulletin. 2020. DOI: 10.1007/s00289-020-03292-3.

[120] Busolo M.A, Castro S, Lagaron J.M. Electro-Hydrodynamic Processes (Electro-spinning and Electrospraying): Non-thermal Processes for Micro- and Nano-encapsulation. In: Krokida M.K. editor. Thermal and Non-thermal Encapsulation Methods.

[118] Fuenmayor C. A, Cosio M.S. Encapsulation of Antioxidant Phenolic Compounds in Zein Ultra-thin Fibers via Electro-spinning. Edición especial N.3. 2016;12:E13-E26. DOI: 10.14508/

10.1016/j.foodres.2018.11.057.

**202**

[127] Gómez-Mascaraque L.G, Gómez-Mascaraque A. Production of food bioactive loaded nano-particles by electro-spraying. In: Jafari S.M. editor. Nanoencapsulation of Food Ingredients by Specialized Equipment. Volume 3. London: Academic Press;2019.p.107-149. DIO: 10.1016/ B978-0-12-815671-1.00003-2.

[128] Echegoyen Y, Fabra M.J, Castro-Mayorga J.L, Cherpinski A, Lagaron J.M. High Throughput Electrohydrodynamic Processing in Food Encapsulation and Food Packaging Applications: Viewpoint. Trends in Food Science & Technology.2016;60:71-79. DOI: 10.1016/j.tifs.2016.10.019.

[129] Luo C.J, Edirisinghe M. Core-Liquid-Induced Transition from Coaxial Electro-spray to Electro-spinning of Low-Viscosity Poly(lactide-coglycolide) Sheath Solution. Macromolecules. 2014;47:7930−7938. DOI: 10.1021/ma5016616.

[130] Bhushani J.A, Anandharamakrishnan C. Electrospinning and electro-spraying techniques: potential food based applications-Review. Trends Food Sci. Technol.2014;38(1):21-33. DOI: 10.1016/j.tifs.2014.03.004.

[131] Pirez-Masia R, Fabra M.J, Lagaron J.M, Lopez-Rubio A. Use of Electro-spinning for Encapsulation. In: Mittal V. editor.Encapsulation Nantechnologies. Massachusetts: Scrivener Publishing; 2013.p.107-135.

[132] Lim L.T. Encapsulation of bioactive compounds using electro-spinning and electro-spraying technologies. In: Sabliov C.M, Chen H, Yada R.Y. editors. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients.1st ed. Chichester: Wiley; 2015.p.297-317.

[133] Li F, Zhao Y, Song Y. Core-Shell Nanofibers: Nano Channel and Capsule by Coaxial Electrospinning. In: Kumar A. editor. Nano-fibers. London: InTechOpen;2010.p.219-438.

[134] Shahiri Tabarestani H, Jafari S.M. Production of food bioactive-loaded nano-fibers by electrospinning. In: Jafari S.M. editor. Nanoencapsulation of Food Ingredients by Specialized Equipment. Volume 3. London: Academic Press;2019.p.31-105. DOI: 10.1016/B978-0-12- 815671-1.00002-0.

[135] Akkurt S, Shu Liu L, Tomasula P. Electrospinning of Edible, Food-Based Polymers. In: Rai V.R, Bai J.A. editors. Nanotechnology Applications in the Food Industry. Boca Raton, FL:CRC Press, Taylor & Francis Group;2018.p.293-314.

[136] Faridi Esfanjani A, Jafari S.M. Biopolymer Nano-particles and Natural Nano-carriers for Nano-encapsulation of Phenolic Compounds. Colloids and Surfaces B: Biointerfaces. 2016; 146:532-543. DOI:10.1016/j. colsurfb.2016.06.053.

[137] Aman Mohammadi M, Rostami M.R, Raeisi M, Tabibi Azar M. Production of Electrospun Nanofibers from Food Proteins and Polysaccharides and Their Applications in Food and Drug Sciences. Jorjani Biomedicine Journal.2018;6(4): 62-77. DOI: 10.29252/ jorjanibiomedj.6.4.62.

[138] Taylor G. The force exerted by an electric field on a long cylinder conductor. Proceedings of the Royal Society of London, Series A: Mathematical and Physical Sciences.1966;291:145-158.

[139] Yarin A.L, Koobhongse S. Reneker D.H. Taylor cone and jetting from liquid droplets in electrospinning of nanofibers. Journal of Applied Physics. 2001;90:4836-4846.

[140] Da Silva J.A.L. Functional nanofibers in food processing. In: Wei Q. editor. Functional Nano-fibers and their Applications. Woodhead Publishing;2012.p.262-304. DOI: 10.1533/9780857095640.2.262.

[141] Wang P, Ding M, Zhang T, Wu T, Qiao R, Zhang F, Wang X, Zhong J. Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances. Food Reviews International. 2020. DOI: 10.1080/87559129.2020.1738455.

[142] Rajendran R, Gudimalla A, Mishra R, Bajpai SH, Kalarikkal N, Thomas S. Electro-spinning as a Novel Delivery Vehicle for Bioactive Compounds in Food. In: Rajendran R, George A, Kalarikkal N, Thomas S. editors. Innovative food science and emerging technologies. Oakville: Apple Academic Press;2019.p.426-453.

[143] Lim L.T, Mendes A.C, Chronakis I.S. Electro-spinning and electro-spraying technologies for food applications. In: Lim L.T, Rogers M. editors. Advances in Food and Nutrition Research. Volume 88. Academic Press;2019.p.167-234. DOI: 10.1016/ bs.afnr.2019.02.005.

[144] López-Córdoba A, Lagarón J.M, Goyanes S. Fabrication of electrospun and electrosprayed carriers for the delivery of bioactive food ingredients. Issue December. In: L. Melton, F. Shahidi, & P. Varelis editors. Encyclopedia of food chemistry.2016.p.733– 739. DOI: 10.1016/b978-0-08-100596-5.03088-2.

[145] Neo Y.P, Ray S, Jin J, Gizdavic-Nikolaidis M, Nieuwoudt M.K, Liu D, Quek S.Y. Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zeingallic acid system. Food

Chemistry.2013;136(2):1013-1021. DOI: 10.1016/j.foodchem.2012.09.010.

[146] Khoshnoudi-Ni S, Sharif N, Jafari S.M. Loading of phenolic compounds into electrospun nanofibers and electrosprayed nanoparticles. Trends in Food Science & Technology.2020;95:59-74. DIO: 10.1016/j.tifs.2019.11.013.

[147] Davis F.J, Mohan S.D, Ibraheem M.A. Introduction. In: Mitchell G.R. editor. Electro-spinning: Principles, Practice and Possibilities. Cambridge: The Royal Society of Chemistry;2015.p.1-21. DOI:10.1039/9781849735575-00001.

[148] Tapia-Hernández J.A, Rodríguez-Félix F, Katouzian I. Nanocapsule formation by electro-spraying. In: Jafari S.M. editor. Nanoencapsulation Technologies for the Food and Nutraceutical Industries. London:Academic Press;2017.p.320-345.

[149] Drosou C.G, Krokida M.K, Biliaderis C.G. Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications. Drying Technology.2017;35(2):139-162. DOI:10. 1080/07373937.2016.1162797.

[150] Gómez-Mascaraque L.G, Tordera F, Fabra M.J, Martínez-Sanz M, Lopez-Rubio A. Coaxial electrospraying of biopolymers as a strategy to improve protection of bioactive food ingredients. Innovative Food Science and Emerging Technologies.2019;51:2-11. DOI: 10.1016/j.ifset.2018.03.023.

[151] Aceituno-Medina M., Mendoza S, Rodríguez B.A, Lagaron J.M, López-Rubio A. Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers. J. Funct. Foods.2015;12:332-341.

**205**

*Electro-Spinning and Electro-Spraying as Innovative Approaches in Developing of a Suitable…*

composite fibers with improved drug release profiles. Colloids and Surfaces B: Biointerfaces.2013;102:737-743. DOI: 10.1016/j.colsurfb.2012.09.039.

[159] Zhang C, Feng F, Zhang H. Emulsion electrospinning:

10.1016/ j.tifs.2018.08.005.

foodhyd.2016.11.003.

[160] Paximada P, EchegoyenY, Koutinas A.A, Mandala I.G, Lagaron J.M. Encapsulation of hydrophilic and lipophilized catechin into nanoparticles through emulsion electrospraying. Food Hydrocolloids. 2017;64:123-132. DOI: 10.1016/j.

Fundamentals, food applications and prospects. Trends in Food Science & Technology. 2018;80:175-186. DOI:

*DOI: http://dx.doi.org/10.5772/intechopen.98626*

[152] Blanco-Padilla A, López-Rubio A, Loarca-Piña G, Gómez-Mascaraque L.G, Mendoza S. Characterization, release and antioxidant activity of curcumin loaded amaranth-pullulan electrospun fibers. LWT - Food Science and

Technology.2015;63(2):1137-1144. DOI:

[153] Yuan S, Lei F, Liu Z, Tong Q, Si T, Xu R.X. Coaxial electrospray of curcumin-loaded microparticles for sustained drug release. PLoS One. 2015;10(7):1-15. DOI: 10.1371/journal.

[154] Isik B.S, Altay F, Capanoglu E. The uniaxial and coaxial encapsulations of

DOI:10.1016/j.foodchem.2018.05.064.

[155] Costa M.J, Ramos Ph.E, Fuciños P,

Nanotechnology Applications in the Food Industry. Boca Raton, FL:CRC Press, Taylor & Francis Group;

[156] Han D, Steckl A.J. Coaxial

Electrospinning Formation of Complex Polymer Fibers and their Applications. ChemPlusChem.2019;84:1453 –1497. DOI: 10.1002/cplu.201900281.

[157] Torkamani A.E, Syahariza Z.A, Norziah A.H, Wan A.K.M, Juliano P. Encapsulation of polyphenolic

antioxidants obtained from Momordica charantia fruit within zein/gelatin shell core fibers via coaxial electro-spinning. Food Bioscience.2018;21:60-71. DOI:

[158] Yang J.M, Zha L.Sh, Yu D.G, Liu J. Coaxial electro-spinning with acetic acid for preparing ferulic acid/zein

10.1016/j.fbio.2017.12.001.

sour cherry (*Prunus cerasus L.*) concentrate by electrospinning and their *in vitro* bioaccessibility. *Food Chemistry.* 2018;265:260-273.

Teixeira J.A, Pastrana L.M, Cerqueira M.Â. Development of Bio-Based Nanostructured Systems by Electrohydrodynamic Processes. In:

Rai V.R, Bai J.A. editors.

2018.p.3-20.

/10.1016/j.lwt.2015.03.081.

pone.0132609.

*Electro-Spinning and Electro-Spraying as Innovative Approaches in Developing of a Suitable… DOI: http://dx.doi.org/10.5772/intechopen.98626*

[152] Blanco-Padilla A, López-Rubio A, Loarca-Piña G, Gómez-Mascaraque L.G, Mendoza S. Characterization, release and antioxidant activity of curcumin loaded amaranth-pullulan electrospun fibers. LWT - Food Science and Technology.2015;63(2):1137-1144. DOI: /10.1016/j.lwt.2015.03.081.

*Bioactive Compounds - Biosynthesis, Characterization and Applications*

Chemistry.2013;136(2):1013-1021. DOI: 10.1016/j.foodchem.2012.09.010.

compounds into electrospun nanofibers and electrosprayed nanoparticles.

[146] Khoshnoudi-Ni S, Sharif N, Jafari S.M. Loading of phenolic

Trends in Food Science & Technology.2020;95:59-74. DIO: 10.1016/j.tifs.2019.11.013.

[147] Davis F.J, Mohan S.D, Ibraheem M.A. Introduction. In: Mitchell G.R. editor. Electro-spinning: Principles, Practice and Possibilities. Cambridge: The Royal Society of

Chemistry;2015.p.1-21.

[148] Tapia-Hernández J.A,

Technologies for the Food and Nutraceutical Industries.

[149] Drosou C.G, Krokida M.K, Biliaderis C.G. Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications. Drying Technology.2017;35(2):139-162. DOI:10.

1080/07373937.2016.1162797.

Fabra M.J, Martínez-Sanz M,

Rodríguez B.A, Lagaron J.M,

DOI:10.1039/9781849735575-00001.

Rodríguez-Félix F, Katouzian I. Nanocapsule formation by electro-spraying. In: Jafari S.M. editor. Nanoencapsulation

London:Academic Press;2017.p.320-345.

[150] Gómez-Mascaraque L.G, Tordera F,

Lopez-Rubio A. Coaxial electrospraying of biopolymers as a strategy to improve protection of bioactive food ingredients. Innovative Food Science and Emerging Technologies.2019;51:2-11. DOI: 10.1016/j.ifset.2018.03.023.

[151] Aceituno-Medina M., Mendoza S,

López-Rubio A. Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers. J. Funct. Foods.2015;12:332-341.

[140] Da Silva J.A.L. Functional

Publishing;2012.p.262-304. DOI: 10.1533/9780857095640.2.262.

[141] Wang P, Ding M, Zhang T, Wu T, Qiao R, Zhang F, Wang X, Zhong J. Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive

Substances. Food Reviews International.

10.1080/87559129.2020.1738455.

[142] Rajendran R, Gudimalla A, Mishra R, Bajpai SH, Kalarikkal N, Thomas S. Electro-spinning as a Novel

Delivery Vehicle for Bioactive

Academic Press;2019.p.426-453.

Research. Volume 88. Academic Press;2019.p.167-234. DOI: 10.1016/

chemistry.2016.p.733– 739. DOI: 10.1016/b978-0-08-100596-5.03088-2.

by electrospinning technique: A physicochemical study based on zein-

Gizdavic-Nikolaidis M, Nieuwoudt M.K, Liu D, Quek S.Y. Encapsulation of food grade antioxidant in natural biopolymer

[145] Neo Y.P, Ray S, Jin J,

gallic acid system. Food

[144] López-Córdoba A, Lagarón J.M, Goyanes S. Fabrication of electrospun and electrosprayed carriers for the delivery of bioactive food ingredients. Issue December. In: L. Melton, F. Shahidi, & P. Varelis editors. Encyclopedia of food

bs.afnr.2019.02.005.

Chronakis I.S. Electro-spinning and electro-spraying technologies for food applications. In: Lim L.T, Rogers M. editors. Advances in Food and Nutrition

[143] Lim L.T, Mendes A.C,

Compounds in Food. In: Rajendran R, George A, Kalarikkal N, Thomas S. editors. Innovative food science and emerging technologies. Oakville: Apple

Applications. Woodhead

2020. DOI:

nanofibers in food processing. In: Wei Q. editor. Functional Nano-fibers and their

**204**

[153] Yuan S, Lei F, Liu Z, Tong Q, Si T, Xu R.X. Coaxial electrospray of curcumin-loaded microparticles for sustained drug release. PLoS One. 2015;10(7):1-15. DOI: 10.1371/journal. pone.0132609.

[154] Isik B.S, Altay F, Capanoglu E. The uniaxial and coaxial encapsulations of sour cherry (*Prunus cerasus L.*) concentrate by electrospinning and their *in vitro* bioaccessibility. *Food Chemistry.* 2018;265:260-273. DOI:10.1016/j.foodchem.2018.05.064.

[155] Costa M.J, Ramos Ph.E, Fuciños P, Teixeira J.A, Pastrana L.M, Cerqueira M.Â. Development of Bio-Based Nanostructured Systems by Electrohydrodynamic Processes. In: Rai V.R, Bai J.A. editors. Nanotechnology Applications in the Food Industry. Boca Raton, FL:CRC Press, Taylor & Francis Group; 2018.p.3-20.

[156] Han D, Steckl A.J. Coaxial Electrospinning Formation of Complex Polymer Fibers and their Applications. ChemPlusChem.2019;84:1453 –1497. DOI: 10.1002/cplu.201900281.

[157] Torkamani A.E, Syahariza Z.A, Norziah A.H, Wan A.K.M, Juliano P. Encapsulation of polyphenolic antioxidants obtained from Momordica charantia fruit within zein/gelatin shell core fibers via coaxial electro-spinning. Food Bioscience.2018;21:60-71. DOI: 10.1016/j.fbio.2017.12.001.

[158] Yang J.M, Zha L.Sh, Yu D.G, Liu J. Coaxial electro-spinning with acetic acid for preparing ferulic acid/zein

composite fibers with improved drug release profiles. Colloids and Surfaces B: Biointerfaces.2013;102:737-743. DOI: 10.1016/j.colsurfb.2012.09.039.

[159] Zhang C, Feng F, Zhang H. Emulsion electrospinning: Fundamentals, food applications and prospects. Trends in Food Science & Technology. 2018;80:175-186. DOI: 10.1016/ j.tifs.2018.08.005.

[160] Paximada P, EchegoyenY, Koutinas A.A, Mandala I.G, Lagaron J.M. Encapsulation of hydrophilic and lipophilized catechin into nanoparticles through emulsion electrospraying. Food Hydrocolloids. 2017;64:123-132. DOI: 10.1016/j. foodhyd.2016.11.003.

**Chapter 12**

**Abstract**

**1. Introduction**

**207**

Exploited Crop

and popularizing the same is essential.

**Keywords:** *nungu*, *neera*, jaggery, tuber flour, value addition

mar, Socotra, Sri Lanka, Sulawesi, Thailand and Vietnam.

Scope, Nutritional Importance and

(*Borassus flabellifer L.*): An Under

Value Addition in Palmyrah

*Merugu Chandra Surya Rao, Dokka Venkata Swami,*

*P. Ashok, Satya Prakash Nanda and Banavath Babu Rao*

Palmyrah palm has great economic potential and every part of the palm is useful in one way or the other is considered as 'kalpaga tharu'. The palm is found growing widely in southern states of India. As the value addition in palmyrah is not standardized, the palmyrah products *viz.* tender fruit endosperm (*nungu*), *neera*, jaggery and tuber flour are not commercialized so far. Even though palmyrah is an economically important palm for its nutritional aspects, it has not received proper attention from the agricultural research workers, probably on account of the fact that it is very slow growing palm and mostly found in the wild state. In this context, knowing the physico-chemical properties and development of value added products

Palmyrah (*Borassus flabellifer* L.) belongs to very ancient family of trees *i.e* Arecaceae and order Arecales. Palmyrah is also known as toddy palm and sugar palm. It is a tropical palm tree which is easily cultivated and also found to grow wild. It is native to Indian sub-continent and South-East Asia. It is widely cultivated from Western India through Indo-china to the lesser Sunda Islands of Indonesia including Bangladesh, Cambodia, China South-Central, Jawa, Laos, Malaya, Myan-
