2017年12月1日
Formulation and application of edible nano/micro dispersion systems
Japan Journal of Food Engineering
- 巻
- 18
- 号
- 4
- 開始ページ
- 161
- 終了ページ
- 167
- 記述言語
- 日本語
- 掲載種別
- DOI
- 10.11301/jsfe.17506
- 出版者・発行元
- Japan Society for Food Engineering
Formulation of nano/micodispersion systems via self-assembly and complexation of edible biomolecules were investigated. In this review, results and findings on (1) formulation of fine particle via self-complexation of chitosan and amphiphilic lipid molecules, (2) stabilization of oil-in-water emulsions by the electrostatic deposition using ionic (positively or negatively charged) polysaccharides, (3) efficient preparation of lipid vesicles encapsulating functional molecules, and (4) formulation of microspheres with controlled diameter using biopolymers were summarized. Preparation procedure of these dispersion systems is relatively simple, without high energy input, severe physicochemical stresses, and use of harmful chemicals. The properties of the nano/ microdispersion systems, such as particle size, surface charge, dispersion stability and encapsulation/ controlled-release properties, could be designed by properties of used biomolecules and preparation conditions. These dispersion systems would be useful for developing novel foods with high quality, advanced functionality, and good stability.
- リンク情報
- ID情報
-
- DOI : 10.11301/jsfe.17506
- ISSN : 1345-7942
- SCOPUS ID : 85045155015