Polymeric Nanoparticles in Foods

  • Ricardo M. González-Reza
  • María L. Zambrano-Zaragoza
  • Humberto Hernández-Sánchez
Part of the Nanotechnology in the Life Sciences book series (NALIS)


Nowadays, nanotechnology presents great advances in different areas of knowledge, among which food science stands out. Its impact lies in the efficiency it represents over the increase of the useful life of the food, there being evidence of this in studies of the application of different nanostructured systems in different food products. In this sense, polymeric nanoparticles have a great advantage over other nanostructures, since they are specific carriers of high impact substances (hydrophilic and lipophilic), such as antioxidants and antimicrobials, in addition to presenting controlled release of said substances. This chapter presents a review of the state of the art as well as novel studies in vitro (i.e. encapsulation of antioxidants, antimicrobials and colorants) and in situ (i.e. browning inhibitors, antimicrobials agents and controlled release systems) of polymeric nanoparticles with specific applications in food science. The importance of the forming polymers, the substances that can be encapsulated as well as general aspects of the controlled release that characterizes the polymeric nanostructures is analyzed.


Nanocapsules Nanospheres Controlled release Antioxidants Antimicrobials 


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Ricardo M. González-Reza
    • 1
  • María L. Zambrano-Zaragoza
    • 2
  • Humberto Hernández-Sánchez
    • 1
  1. 1.Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Departamento de Ingeniería BioquímicaMexico CityMexico
  2. 2.Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Cuautitlán, Laboratorio de Procesos de Transformación y Tecnologías Emergentes de AlimentosCuautitlán IzcalliMexico

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