Nanolaminated Systems Production by Layer-by-Layer Technique

This chapter presents the developments concerning the formation of nanolaminated systems (NSs) for food applications by layer-by-layer (LbL) technique, materials and templates used, influence of environmental conditions. The method selected for the development of NSs by LbL technique is a crucial st...

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Bibliographic Details
Published inAdvances in Processing Technologies for Bio-based Nanosystems in Food pp. 75 - 101
Main Authors Pinheiro, Ana C., Bourbon, Ana I., Martins, Joana T., Ramos, Philippe E., Vicente, António A., Carneiro-da-Cunha, Maria G.
Format Book Chapter
LanguageEnglish
Published CRC Press 2020
Edition1
Subjects
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ISBN9781138037304
1138037303
DOI10.1201/9781315177328-5

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Summary:This chapter presents the developments concerning the formation of nanolaminated systems (NSs) for food applications by layer-by-layer (LbL) technique, materials and templates used, influence of environmental conditions. The method selected for the development of NSs by LbL technique is a crucial step, since it allows different properties and performances. LbL assembly technique consists of the alternate adsorption of polyelectrolytes using different chemical interactions-i.e., electrostatic, hydrogen bonding, hydrophobic, charge-transfer, and covalent. LbL technique is also used in food science to create interfacial coatings around different shaped templates One of the most commonly used methods for applying LbL is the dip coating process. Spray coating is another alternative to LbL technique. During this process, a solution is supplied by enforced spraying. Nanoliposomes are attractive templates for multilayer nanocapsules production via LbL, once they are typically unstable under in vivo conditions and present a lack of control over degradability, characteristics that can be minimized by multilayer deposition.
ISBN:9781138037304
1138037303
DOI:10.1201/9781315177328-5