Polysaccharide-based nanoparticles

Erika A. López-López; M. Aurora Hernández-Gallegos; Maribel Cornejo-Mazón; Humberto Hernández-Sánchez

doi:10.1007/978-3-319-13596-0_4

Polysaccharide-based nanoparticles

Erika A. López-López, M. Aurora Hernández-Gallegos, Maribel Cornejo-Mazón, Humberto Hernández-Sánchez

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

6 Scopus citations

Abstract

The use of natural polymers such as polysaccharides in the design of nanoparticles for the protection and delivery of bioactive compounds and nutrients has acquired great importance. These polymers have many advantages including biocompatibility, biodegradability and in some cases bioactivity. They are abundant in nature and are obtained from plant materials and crustacean exoskeletons. Polysaccharides which have been used for the preparation of nanoparticles include starch, dextran, cellulose, pectin, chitin, chitosan, alginates and carrageenans among others. There are also several methods to form the particles including ionotropic gelation, spraying, spray drying, acid hydrolysis, ultrasound, homogenization, etc. This chapter intends to review these techniques, the characteristics of the nanoparticles and some of their applications.

Original language	English
Title of host publication	Food Engineering Series
Publisher	Springer
Pages	59-68
Number of pages	10
DOIs	https://doi.org/10.1007/978-3-319-13596-0_4
State	Published - 2015

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

Keywords

Calcium alginate
Carrageenan
Cellulose
Chitosan
Dextran
Pectin
Starch

Access to Document

10.1007/978-3-319-13596-0_4

Cite this

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AU - Hernández-Gallegos, M. Aurora

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AU - Hernández-Sánchez, Humberto

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KW - Carrageenan

KW - Cellulose

KW - Chitosan

KW - Dextran

KW - Pectin

KW - Starch

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Polysaccharide-based nanoparticles

Abstract

Publication series

Keywords

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