Alginate is a biodegradable polymer that can be used for the formation of nanospheres with applications in food, biomedicine, and biotechnology. Alginate gels in mild conditions, and does not require organic solvents for the formation of nanospheres. This makes them ideal for entrapment of sensitive materials, and for use in food and other industries. When necessary, additional shells can be applied on alginate nanospheres to reduce permeability, and the surface of the nanospheres can be functionalized with groups or ligands to obtain specific stability and functionality. The present chapter discusses the properties of alginate and (macroscopic) alginate hydrogels, and the formation and properties of alginate nanospheres. The main focus will be on nanospheres prepared by internal or external gelation using salt nanoparticles.
|Title of host publication||Microencapsulation and Microspheres for Food Applications|
|Place of Publication||Amsterdam|
|Number of pages||416|
|Publication status||Published - 2015|
Paques, J. P. (2015). Alginate Nanospheres Prepared by Internal or External Gelation with Nanoparticles. In L. M. C. Sagis (Ed.), Microencapsulation and Microspheres for Food Applications (pp. 39-55). Academic Press. https://doi.org/10.1016/B978-0-12-800350-3.00004-2