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

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• 作者：Iris Julie Joye ; David Julian McClements
• 关键词：LAS ; liquid anti-solvent precipitation ; SAS ; supercritical anti-solvent precipitation
• 刊名：Trends in Food Science and Technology
• 出版年：December, 2013
• 年：2013
• 卷：34
• 期：2
• 页码：109-123
• 全文大小：811 K

文摘

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.