Development of bio-based nanostructured systems by electrohydrodynamic processes

Nanotechnology offers many benets for the development of structures with enhanced properties. Due to their dimension, nanostructured systems present different physicochemical properties (i.e., optical, thermal, absorption, and stability) when compared with micro-and macroscale systems, making their use in food processing and applications of great interest to the industry. The main aspect that inuences their different behavior at the nanoscale is the area-to-volume ratio. It determines the physicochemical characteristics and brings several advantages, such as a high encapsulation efciency and stability, a tailored control release, an enhanced solubility, and the prevention of undesirable chemical reactions (Cerqueira et al. 2014, 2017a).This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. M. J. Costa is the recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020— Programa Operacional Regional do Norte. This research was supported by Norte Regional Operational Program 2014–2020 (Norte2020) through the European Regional Development Fund (ERDF) Nanotechnology-based functional solutions (NORTE-01-0145-FEDER-000019).