ABSTRACT
This chapter focuses on the stability of the nanoparticle dispersion. It discusses stability mechanisms, destabilization mechanisms, and evaluation techniques and explores two terms electrostatic stabilization and steric stabilization. Colloidal dispersions play a pivotal role in food, nutraceutical, and pharmaceutical industries for the delivery of bioactive compounds. Many bioactive compounds are highly prone to chemical degradation during food processing and storage due to various environmental effects including thermal stress. Electrostatic repulsion depends on the z-potential and ionic composition of the dispersion medium, whereas steric repulsion depends on the thickness and chemistry of the interfacial layer. The aim of a researcher is to maintain the stability of the nanoparticles and to prevent instability mechanisms including coalescence, flocculation, gravitational separation, and Ostwald ripening. Nanoformulated food particles may undergo thermal processing during production, storage for example pasteurization, sterilization, or cooking. Lipid nanoparticles in the system often have an electrical charge due to the adsorption of ionized emulsifiers, mineral ions, or biopolymers to their surfaces.
