Nano‐ and Microencapsulation of Flavor in Food Systems

Nakagawa, Kyuya

doi:10.1002/9781118292327.ch10

Cited by 25 publications

(11 citation statements)

References 88 publications

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“…Some applications seek to increase the nutritional value of food by using nanomaterials as mechanisms for increasing the bioavailability of supplements and vitamins (Wajda, Zirkel, and Schaffer 2007). Other applications seek to improve shelf life, and even taste, such as the use of nano-zinc-oxide coatings to improve shelf life and slow the oxidative process to control the browning of fresh-cut fruits (Rojas-Graü, Soliva-Fortuny, and Martín-Belloso 2009) or the use of nano-encapsulation techniques to improve sensory perceptions of taste for consumers (Nakagawa 2014).…”

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confidence: 99%

Protection Motivation and Communication through Nanofood Labels

Cummings

Chuah

2018

Science, Technology, & Human Values

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The development and use of nanotechnology in the food industry (nanofood) have grown steadily. While visions for nanofood suggest that the applications will improve quality and safety, they are also controversial for several reasons including potential health risks coupled with difficulty in assessing low-dosage nanoparticle risks as well as values-based objections. In recent years, debate over nanofoods has sparked inquiry into factors that predict public attitudes and purchase intentions. Such studies have investigated the roles of demographics and sociographics, value predispositions toward science and technology, preferences for natural products, trust in regulatory agencies, scientific knowledge, and media attention. This study assesses the role of each of these factors in shaping public attitudes toward nanofood and improves the predictive models by evaluating concepts from protection motivation theory. We find that incorporating threat and coping appraisals provides the best predictive models of public attitudes and intention to purchase nanofood products.

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confidence: 99%

Protection Motivation and Communication through Nanofood Labels

Cummings

Chuah

2018

Science, Technology, & Human Values

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“…Nanotechnology provides a range of options to improve the food quality and also helps in enhancing food taste. Nanoencapsulation techniques have been used broadly to improve the flavor release and retention and to deliver culinary balance ( Nakagawa, 2014 ). Zhang et al (2014) used the nanoencapsulation for the highly reactive and unstable plant pigment anthocyanins which have various biological activities.…”

Section: Nanotechnology In Food Processingmentioning

confidence: 99%

Application of Nanotechnology in Food Science: Perception and Overview

et al. 2017

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Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This review summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties. Aspects of application of nanotechnology in relation to increasing in food nutrition and organoleptic properties of foods have also been discussed briefly along with a few insights on safety issues and regulatory concerns on nano-processed food products.

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“…Nanotechnology provides several opportunities for improvements in food value and taste. Nanoencapsulation methods are recycled largely for progressive taste release along with maintaining a culinary balance [63]. Nanoencapsulation is used for extremely reactive plant pigments that are unstable, such as anthocyanins.…”

Section: Nanomaterials In Improving the Texture Appearance Taste And Nutritional Values Of Foodmentioning

confidence: 99%

An Overview of the Applications of Nanomaterials and Nanodevices in the Food Industry

Shafiq

Anjum

Hano

et al. 2020

Foods

155

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The efficient progress in nanotechnology has transformed many aspects of food science and the food industry with enhanced investment and market share. Recent advances in nanomaterials and nanodevices such as nanosensors, nano-emulsions, nanopesticides or nanocapsules are intended to bring about innovative applications in the food industry. In this review, the current applications of nanotechnology for packaging, processing, and the enhancement of the nutritional value and shelf life of foods are targeted. In addition, the functionality and applicability of food-related nanotechnologies are also highlighted and critically discussed in order to provide an insight into the development and evaluation of the safety of nanotechnology in the food industry.

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Nano‐ and Microencapsulation of Flavor in Food Systems

Cited by 25 publications

References 88 publications

Protection Motivation and Communication through Nanofood Labels

Protection Motivation and Communication through Nanofood Labels

Application of Nanotechnology in Food Science: Perception and Overview

An Overview of the Applications of Nanomaterials and Nanodevices in the Food Industry

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