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Role of Surfactants and Their Applications in Structured Nanosized Systems

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Food Nanoscience and Nanotechnology

Part of the book series: Food Engineering Series ((FSES))

Abstract

In this chapter, the role of surfactants and their applications in structured nanosized systems are reviewed, including nanoemulsions, nanoliposomes, solid lipid nanocarriers (SLNs) and nanostructured lipid carriers (NLC). In addition, to cover the technical aspects of these topics, understanding of the molecular interactions to assemble nanosized systems, the structural design principles and the most used surfactants in the food industry are also discussed. Finally, a theoretical mathematical model to determine the optimal value of surfactant concentration is presented.

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Author information

Authors and Affiliations

  1. Facultad de Ingeniería, Universidad de La Sabana, km 7 vía autopista Norte, Chía, Colombia

    María Ximena Quintanilla-Carvajal

  2. Departamento de Ciencia y Tecnología de los Alimentos. Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile

    Silvia Matiacevich

Authors
  1. María Ximena Quintanilla-Carvajal
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  2. Silvia Matiacevich
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Corresponding author

Correspondence to María Ximena Quintanilla-Carvajal .

Editor information

Editors and Affiliations

  1. Instituto Politecnico Nacional, Carpio y Plan de Ayala, Mexico

    Humberto Hernández-Sánchez

  2. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, Distrito Federal, Mexico

    Gustavo Fidel Gutiérrez-López

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Quintanilla-Carvajal, M., Matiacevich, S. (2015). Role of Surfactants and Their Applications in Structured Nanosized Systems. In: Hernández-Sánchez, H., Gutiérrez-López, G. (eds) Food Nanoscience and Nanotechnology. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-13596-0_10

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