Production of nanoparticles by anti-solvent precipitation for use in food systems

被引：353

作者：

Joye, Iris Julie ^{[1
]}

McClements, David Julian ^{[1
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Biopolymers & Colloids Res Lab, Amherst, MA 01003 USA

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2013年 / 34卷 / 02期

关键词：

SUPERCRITICAL ANTISOLVENT PRECIPITATION; CEFUROXIME AXETIL NANOPARTICLES; CONTROLLED-RELEASE; GLIADIN NANOPARTICLES; COMPLEX COACERVATION; DRUG NANOPARTICLES; FUNCTIONAL FOODS; LIQUID; ULTRASOUND; OPTIMIZATION;

D O I：

10.1016/j.tifs.2013.10.002

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

An increasing number of different types of nanoparticles are being developed for utilization within the food industry in which these are used to encapsulate, protect, and release active food ingredients. They can also be used to overcome undesirable effects on food quality due to fat, sugar, or salt reduction, or to act as sensors to detect contaminants or microbial spoilage in food products. Several techniques have been developed to fabricate food-grade nanoparticles, which vary in their ease of use, cost, and robustness. In this review, we focus on the utilization of liquid anti-solvent precipitation as a means of producing food-grade nanoparticles.

引用

页码：109 / 123

页数：15

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