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The authors synthesised nanoparticles (NPs) loaded with P and K from KH(2) PO(4) using gelatin type‐A and type‐B, and sodium alginate as carriers. Using type‐A and type‐B gelatin, quasi‐spherical particles were obtained, with average sizes of 682 and 856 nm, respectively; with sodium alginate, the resulting NPs exhibited spherical shapes and 600 nm particle average size. The authors found an interaction between KH(2) PO(4) and alginate via the hydrogen bonds existent among the carboxylic groups of the carbohydrate and the OH‐groups of the H(2) PO(4) ‐; interactions among gelatin types with the OH‐groups and the H(2) PO(4) ‐ion were also observed. Adding trypsin to the distilled water solutions of the NPs coated with type‐A gelatin increased the concentration of P in the solution by threefold, while increasing that of K increased by 2.6‐fold. Conversely, adding α ‐amylase to the water solutions with sodium alginate increased the P and K concentrations in the solution by nearly 1.3‐ and 1.1‐fold, respectively. Thus, sodium alginate resulted in NPs with smaller sizes and better spherical formations, though with a high polydispersity index and lower release rate of P and K. This low release rate represents an advantage since plants demand nutrients for long periods, and conventional fertilisers display low use efficiency.

Nanoparticles of magnetite passivated with gelatin and starch were synthesised using a co-precipitation technique. The nanoparticles were characterised using ultraviolet-visible (UV-vis), dynamic light scattering (DLS), Zeta potential, transmission electron microscope (TEM), X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The UV-vis spectra showed characteristic surface plasmon resonance of magnetite nanoparticles. The DLS results showed the nanoparticles to have average hydrodynamic diameters of 138 ± 2 and 283 ± 21 nm for particles passivated with gelatin and starch, respectively. The stability in a colloidal solution was greater in nanoparticles passivated with gelatin than nanoparticles obtained with starch, as can be seen by their Zeta potential value (-31 ± 2 and -16 ± 0.5 mV, respectively). According to the TEM evaluation, the use of gelatin allowed to obtain nanoparticles with a spherical morphology and an average size of 10 ± 2 nm. However, when using starch the nanoparticles exhibited diverse morphologies with an average size of 25 ± 7 nm. The XRD results confirmed the crystalline structure of the samples, which showed crystallite sizes of 14.90 and 24.43 nm for nanoparticles passivated with gelatin and starch, respectively. FTIR analysis proved the establishment of interactions between functional groups of biopolymers and magnetite nanoparticles.