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dc.contributor.author
Gomez Zavaglia, Andrea  
dc.contributor.other
Gomez Zavaglia, Andrea  
dc.date.available
2025-03-14T12:24:06Z  
dc.date.issued
2024  
dc.identifier.citation
Gomez Zavaglia, Andrea; Self-assembly of multifaceted marine polysaccharides for the smart delivery of bioactive compounds; Springer; 2; 2024; 125-133  
dc.identifier.isbn
978-1-0716-4148-4  
dc.identifier.uri
http://hdl.handle.net/11336/256197  
dc.description.abstract
Marine polysaccharides have gained attention for their abundance, low cost, and beneficial properties, making them ideal for smart delivery systems in nanotechnology. Fucoidan (FU), a polysaccharide from brown algae, offers significant biological activities such as anticancer, anticoagulant, antiviral, antioxidant, and anti-inflammatory effects. Due to its acidic and negatively charged sulfate groups, its pH-sensitive nature makes it suitable for creating nanocomplexes with positively charged molecules for effective bioactive compound delivery. Chitosan (CH), derived from crustacean exoskeletons, is another biopolymer known for its biocompatibility, biodegradability, pH sensitivity, and mucoadhesive properties. It forms stable ionic complexes with polyanions, such as FU, under mild conditions. This chapter describes the experimental procedures for the self-assembly of FU and CH particles, aiming to develop pH-responsive delivery systems capable of protecting bioactive compounds during processing and digestion.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
encapsulation  
dc.subject
marine polysaccharides  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Self-assembly of multifaceted marine polysaccharides for the smart delivery of bioactive compounds  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/bookPart  
dc.type
info:ar-repo/semantics/parte de libro  
dc.date.updated
2025-02-12T14:53:02Z  
dc.journal.volume
2  
dc.journal.pagination
125-133  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/chapter/10.1007/978-1-0716-4148-4_12  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/978-1-0716-4148-4_12  
dc.conicet.paginas
168  
dc.source.titulo
Basic Protocols in Encapsulation of Food Ingredients