Abstract
Interactive polymeric nanodelivery systems with sensing ability are developed as second-generation polymeric nanoparticle with applications in food to further improve functionality of the delivered bioactive. This chapter discusses the advantages of polymeric nanoparticles, and describes the materials available for the nanoparticle synthesis. It also discusses the available methods used to make particles of controlled properties with a focus on nanoparticle size control. Common techniques used in polymeric nanoparticle synthesis are emulsion evaporation, emulsion diffusion, solvent displacement, or salting-out. New synthetic approaches have resulted in response to the need to form polymeric nanoparticles out of materials suitable for food use. The new methods employ ionic interaction, hydrophobic/hydrophilic forces, stearic repulsion, and pH and temperature manipulations to promote polymer aggregation and particle stabilization. Finally, a few applications of polymeric nanoparticles in foods are provided as case studies.
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