Nanoscale materials development – a food industry perspective

Sanguansri, Peerasak; Augustin, Mary Ann

doi:10.1016/j.tifs.2006.04.010

Cited by 574 publications

(255 citation statements)

References 41 publications

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“…Microencapsulation can serve as an effective means of creating foods that are not only a source of nutrients with sensory appeal but also a source of well-being and health for individuals, such as by increasing the level of calcium to prevent osteoporosis, using microorganism-produced lactic acid to decrease cholesterol and adding phenolic compounds to prevent heart problems (OLIVEIRA et al, 2002;SANGUANSRI & AUGUSTIN, 2006 In this review, some relevant aspects of microencapsulation, such as the capsule, wall material, core release forms, encapsulation methods and some of their uses in food technology will be briefl y discussed.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

et al. 2014

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Section: Introductionmentioning

confidence: 99%

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

et al. 2014

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“…The operations such as the targeted delivery of lipophilic products for example nutraceuticals, medicines, flavor, antioxidants and antimicrobial agents are accomplished by thee carriers named nano-emulsions (Kesisoglou et al, 2007;Sanguansri and Augustin, 2006). Nano-emulsion comprises of lipid phase present in the liquid phase, in which each oil droplet is encapsulated by the thin interfacial.…”

Section: Nano Emulsionsmentioning

confidence: 99%

“…Biogenic synthesis approach used for the production of nanoparticles showed non-toxic affects as compared to the chemical synthesis approach which involves the toxic chemicals as well as require optimum conditions for its processing (Tyagi et al, 2015;Gade et al, 2008;Mukherjee et al, 2008). Bio-nanotechnology is firmly being used in the areas like food production and packaging (Sharma and Saharan et al, 2016;Saharan et al, 2013;Duncan et al, 2011;Sorrentino et al, 2007;Kuzma et al, 2008;Sanguansri and Augustin, 2006). Nanotechnology shows promising results for improving the quality of the food, health and safety as their ability to alert the consumer for its spoilage.…”

Section: Introductionmentioning

confidence: 99%

Bio-Nanotechnology for Active Food Packaging

Sharma¹,

Dhanjal²

2016

J App Pharm Sci

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The most commonly used packaging material is associated with environmental issues as they are nondegradable in nature. The number of attempts are made for developing the eco-friendly degradable biopolymers as ideal food packaging. The biopolymers developed are not commercialized as they have poor mechanical strength and resistance properties. Thus to enhance the following faults in the reinforcing material are added which resulted in the composites formation. During various food processing operations the nanotechnology approach is employed such as encapsulation of the material in the nanoparticles, which can be delivered to the targeted site, enhancement of the flavor, integration of antibacterial agents with the nanoparticle in the food, enhancement of shelf-life for storage, and contamination sensing. Food packaging substances synthesized by nanotechnology may increase the shelf-life of the food as they provide resistive packaging, increase the level of food safety, liberate the preservatives for enhancing the life of the food and notify the consumer either the food is consumable or spoiled. Nano-supplements are integrated by the encapsulation method for efficient dietary as well as drug delivery systems. Nano-materials are not well evaluated for the health risk and environmental issues associated with it even the side-effects are unexploited. Various authorities are working prompt designing of guidelines and legislation policies for further acceptance of Nano-based materials in food packaging systems. Biologically synthesized nanoparticles will serve as a significant tool to conquer present contests that are linked with food packaging constituents.

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“…Para outras tecnologias alimentares, a aceitação do consumidor é ainda uma questão não defi nida. Como exemplo, temos a nanotecnologia, que tem um grande potencial de gerar novos produtos e processos e está cada vez mais sendo empregada no processamento de alimentos e embalagens (SANGUANSRI & AUGUSTIN, 2006). As novas tecnologias alimentares permitem inovações no setor de alimentos.…”

Section: Introductionunclassified