Abstract
Preparation of nano/micro-dispersion systems via the self-assembly of food materials were investigated. Here, we summarized our recent results on (1) nanoparticle formation via electrostatic and hydrophobic interactions between modified lecithin and chitosan, (2) stabilization of monodisperse O/W emulsions by the addition of charged polysaccharides, and (3) formation of nanoparticles from chitosan and carboxymethylcellulose via the polyelectrolyte complexation. In each system, the preparation procedures were quite simple: two or more materials dissolved or suspended in aqueous media were just only mixed to each other without high energy input nor harmful chemicals addition. The particle size, surface charge and dispersion stability were significantly affected by the mixing ratio of the concerned materials. The results suggested that the nano/micro-dispersions having preferable properties could be designed by adjusting the mixing ratio adequately. These dispersion systems would be useful for developing novel foods having high functionality and good stability.
