Fatemeh Keivani Nahr - Ph.D Student in Food Sciences and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran,
Babak Ghanbarzadeh - Associated Professor of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Reza Rezaei Mokarram - Assistant Professor of Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran,
Khaled Zoroufchi Benis - M.sc in environmental engineering and sustainable development, Sahand University of technology, Tabriz, Iran

The enrichment of foods with nutraceuticals is a strategy for promoting health of wide populations. These delivery systems must have suitable physicochemical and sensory properties for the product they are incorporated into and they must remain stable throughout the shelf-life of the product. Due to the desirable biocompatible, biodegradable, hydrophilic and protective properties of polysaccharides and especially natural hydrocolloids such as pectin, chitosan and alginate, significant efforts have been directed toward the investigation of their potential to form polyelectrolytes nanostructures. Formation of polyelectrolyte nanocomplexes is affected by blending two different biopolymers which can change strongly both the physical and rheological properties of final product. These changes occur due to the molecular weights, chemical structures, conformations and hydration behaviours of biopolymers which determines the compatibility/incompatibility between them. The aim of this study is to investigate the potential of different hydrocolloids to form nanocomplex systems.

hydrocolloid, noncomplex, chitosan, alginate