Using the Polymeric Ouzo Effect for the Preparation of Polysaccharide-Based Nanoparticles

The polymeric ouzo effect, a nanoprecipitation process, is used for the preparation of polysaccharide-based nanoparticles. Dextran, pullulan, and starch were esterified with hydrophobic carboxylic acid anhydrides to obtain hydrophobic polysaccharides, which are insoluble in water. The additional introduction of methacroyl residues offers the possibility to cross-link the generated nanostructures, which become insoluble in organic solvents. To make use of the ouzo effect for the formation of nanoparticles, the polymer has to be soluble in an organic solvent, which is miscible with water. Here, acetone and THF were used. Immediately after the organic polymer solution is added to water, nanoparticles are generated. The size of the nanoparticles can be adjusted between 50 and 200 nm by changing the concentration of the initial polysaccharide solution. The degree of hydrophobic substitution was shown to have a very minor effect on the particle size. Dispersions with solids contents of up to 296 were obtained. Furthermore, the mechanical properties of the nanoparticles were investigated with force microscopy, and it was shown by fluorescence correlation spectroscopy that a fluorescent dye could be encapsulated in the nanoparticles by the applied nanoprecipitation procedure.