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Analysis of thermal and aqueous suspension stabilities of chitosan based nanoen...

BRITTO, D. de; PINOLA, F. G.; MATTOSO, L. H. C.; ASSIS, O. B. G. de

The food nutritional content is reduced as result of vitamins degradation. In order to minimize such losses, the encapsulation technique into polymeric nanoparticles (NPs) could offer an additional protection, extending the stability. The crosslinking formed by the ionic gelation process of chitosan and tripolyphosphate (Chi-TPP) has been widely used as an encapsulating matrix for several chemical compounds. In...

Date: 2017   |   Origin: Oasisbr
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