عنوان	مروری بر کاربرد نانو ذرات با استفاده از تکنیک های کواسرواسیون
نوع پژوهش	مقاله ارائه شده کنفرانسی
کلیدواژه‌ها	کپسولاسیونꓹ رهایش کنترل شدهꓹ ترکیبات زیست فعالꓹ ریز پوشانی
چکیده	In the last decade, extensive studies have been conducted on the microencapsulation of anthocyanins and other polyphenolic compounds, and the effect of microencapsulation on increasing the oxidative stability of various active substances has been proven. Micro-coating can provide benefits by producing nanocoatings in the food industry by protecting core materials from their environment. Coacervation complex is a method based on the formation of a complex between oppositely charged polymers, whereby a polyelectrolyte complex is formed. Coacervation process is a liquid-liquid phase separation process based on the dissolution of polyelectrolytes, during which an aqueous solution is separated into a polymer-rich phase (bulk phase) and a dilute polymer phase (equilibrium phase). Food additives, supplements and active compounds in nano or micro-coated nano size can have the ability to disperse fat-soluble additives in food products, improve the taste of food, the ability to store healthy food, reduce the use of fat, salt, sugar and Preservatives and improve the absorption and bioavailability of nutrients and supplements. The main advantage of combined coagulase is the production of microparticles with a size of 1 to 1000 micrometers. Nano-coating is another method in the field of coacervation and in recent years, the use of bio-based nanoparticles in food and pharmaceutical systems as carriers of bioactive compounds and food drugs (such as vitamins, carotenoids, omega-3 fatty acids, flavonoids, sterols etc.) is extensively considered.
پژوهشگران	زینب رحیمی (نفر اول)، حامد حسن زاده (نفر دوم)، بشیر بهرامی (نفر سوم)