The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review

被引：31
作者：
Chacon, Wilson Daniel Caicedo [1 ]
Verruck, Silvani [2 ]
Monteiro, Alcilene Rodrigues [1 ]
Valencia, German Ayala [1 ,3 ]
机构：
[1] Univ Fed Santa Catarina, Dept Chem & Food Engn, Florianopolis, SC, Brazil
[2] Univ Fed Santa Catarina, Dept Food Sci & Technol, 1346 Itacorubi, BR-88034000 Florianopolis, SC, Brazil
[3] Univ Fed Santa Catarina, Campus Joao David Ferreira Lima,POB 476,Rua Robert, BR-88040970 Florianopolis, SC, Brazil
来源：
FOOD RESEARCH INTERNATIONAL | 2023年 / 168卷
关键词：
Modified biopolymers; Nanoprecipitation; Encapsulating material; Active compounds; Food application; HIGH-PRESSURE HOMOGENIZATION; OREGANO ESSENTIAL OIL; CHITOSAN NANOPARTICLES; ZEIN NANOPARTICLES; ANTISOLVENT PRECIPITATION; BIOACTIVE COMPOUNDS; PHYSICOCHEMICAL CHARACTERIZATION; POLYMERIC NANOPARTICLES; POTENTIAL APPLICATIONS; STARCH NANOPARTICLES;
D O I：
10.1016/j.foodres.2023.112728
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The anti-solvent precipitation method has been investigated to produce biopolymeric nanoparticles in recent years. Biopolymeric nanoparticles have better water solubility and stability when compared with unmodified biopolymers. This review article focuses on the analysis of the state of the art available in the last ten years about the production mechanism and biopolymer type, as well as the used of these nanomaterials to encapsulate biological compounds, and the potential applications of biopolymeric nanoparticles in food sector. The revised literature revealed the importance to understand the anti-solvent precipitation mechanism since biopolymer and solvent types, as well as anti-solvent and surfactants used, can alter the biopolymeric nanoparticles properties. In general, these nanoparticles have been produced using polysaccharides and proteins as biopolymers, especially starch, chitosan and zein. Finally, it was identified that those biopolymers produced by anti-solvent precipitation were used to stabilize essential oils, plant extracts, pigments, and nutraceutical compounds, promoting their application in functional foods.
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页数：20
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