Nanotechnology approaches for food fortification

Abinash, V.; Rahul, T.; Antoniraj, M. Gover; Moses, J.A.; Anandharamakrishnan, C.

doi:10.1016/b978-0-12-819239-9.00007-5

Cited by 4 publications

(3 citation statements)

References 63 publications

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“…The various nanotechnology techniques that can be used for food fortification include nanosuspensions, nanoemulsions, nanoliposomes, and cyclodextrin carriers. Nanofood fortification has a wide range of advantages in the protection of phytochemicals by using an encapsulation technique and some of the micronutrients which are degraded rapidly or not properly absorbed by the body can also be aided using food fortification in the nanoscale [91].…”

Section: Nanotechnology Approaches For Enhancing Food Fortificationmentioning

confidence: 99%

Food Applications of Telfairia occidentalis as a Functional Ingredient and Nanoencapsulation as a Promising Approach toward Enhancing Food Fortification

Idris Ali,

Abba Dandago,

Idris Ali

2024

Phytochemicals in Agriculture and Food

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The cucurbitaceous vegetable Telfairia occidentalis Hook. f. “Fluted pumpkin” is grown in West Africa, especially in Nigeria for its nutritious leaves and seeds. It has various industrial applications, such as food and medicine. T. occidentalis contains essential nutrients that could play a significant role in human nutrition. Based on its chemical composition and nutritional properties, it can be used to overcome malnutrition. T. occidentalis leaves and seeds are rich in phenolic compounds, minerals, vitamins, proteins, essential amino acids, and other essential phytochemicals which can play a regulatory and functional role. The leaves and seeds of this plant have also been used in different food applications. This chapter highlights the reported knowledge relevant to the use of T. occidentalis as a food fortificant and therapeutic agent based on its prominent biological activities and the presence of phytochemicals. However, conventional food fortification methods do not completely meet the functional requirements for bioactive compounds. They also have unsatisfactory flavor profiles, as well as poor stability and bioavailability. These disadvantages can be mitigated by encapsulating the bioactive components in nanoparticle-based delivery systems. Nanofood fortification has a wide range of advantages in the protection of phytochemicals through the use of an encapsulation technique, and some micronutrients that are rapidly degraded or not properly absorbed by the body can also be aided by food fortification on the nanoscale. Nanosuspensions, nanoemulsions, nanoliposomes, and cyclodextrin carriers are some of the various nanotechnology techniques that can be used for food fortification, which have been discussed in this chapter.

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Section: Nanotechnology Approaches For Enhancing Food Fortificationmentioning

confidence: 99%

Food Applications of Telfairia occidentalis as a Functional Ingredient and Nanoencapsulation as a Promising Approach toward Enhancing Food Fortification

Idris Ali,

Abba Dandago,

Idris Ali

2024

Phytochemicals in Agriculture and Food

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“…Food fortification is essentially required for underdeveloped and developing countries; deficiency of essential vitamins and minerals in food (e.g., vitamin A, vitamin B complex, vitamin D, Fe, Zn, Ca, etc.) leads to many diseases in children, pregnant women, older people and birth defects in newborns 108,109 . Conventional nutritional supplements have poor bioavailability and also have side effects.…”

Section: Nanotechnology Application In Food and Nutraceuticals And Ag...mentioning

confidence: 99%

Applications of nanotechnology to combat the problems associated with modern food

Singh

Gopinath

2022

J Sci Food Agric

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Currently, modern lifestyle diseases (LSD) such as cancer, diabetes, hypertension, cardiovascular and thyroid disease are commonly seen among people of different age groups. One of the root causes of this LSD is the type of food that we are eating. Staple crops like rice, sugarcane, vegetables and wheat are grown with the application of agrochemicals (e.g., glyphosate), traces of which are found in our food; after that, it gets ultra‐processed in factories; e.g., chips and snacks are fried using saturated fats (trans fat); sugar and wheat (derivatives bread, buns, cookies) are processed using toxic chemicals (bleaching agents). As a result, the nutritional value of food is compromised due to low dietary fiber content and synthetic additives – e.g., sucralose (artificial sweetener) – which promotes inflammation and weakens our immune system, causing our body to become sensitive to microbial infection and many other LSDs. To strengthen the immune system, people start taking synthetically prepared supplements and drugs for a prolonged time, which further deteriorates the body organs and their normal function; e.g., prolonged medication for hypothyroidism poses a risk of heart attack and joint pain. Nanotechnology solves the above problems in the food, nutraceuticals and agriculture sectors. Nanotechnology‐based naturally processed products such as nano‐nutraceuticals, nanofood, nanofertilizers and nanopesticides will benefit our health. They possess desirable properties such as high bioavailability, targeted delivery, least processing and sustained release. With the help of nanotechnology, we can get nutritional and agrochemical‐free food. © 2022 Society of Chemical Industry.

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“…In vitro meat is often termed as designer meat due to the customization of the nutrients; this idea can be formulated further by the utilization of nanotechnology-based methods. Meat fortification can be achieved by the intrusion of bioactive or functionally required compounds through application of nanodelivery systems such as nanosuspensions, nanoemulsions, nanoliposomes, and cyclodextrin carriers, which can overcome the drawbacks of unsatisfactory taste/flavor profiles, reduced stability, and bioavailability [ 86 ]. The role of nanotechnology in meat packaging has quite a lot of advantages such as mechanical tolerance, heat-resistant properties, enhanced biodegradability, and improved barrier properties.…”

Section: Nanotechnology-based Approaches For Cultured Meat Productionmentioning

confidence: 99%

The Epic of In Vitro Meat Production—A Fiction into Reality

Balasubramanian

Pushparaj

et al. 2021

Foods

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Due to a proportionally increasing population and food demands, the food industry has come up with wide innovations, opportunities, and possibilities to manufacture meat under in vitro conditions. The amalgamation of cell culture and tissue engineering has been the base idea for the development of the synthetic meat, and this has been proposed to be a pivotal study for a futuristic muscle development program in the medical field. With improved microbial and chemical advancements, in vitro meat matched the conventional meat and is proposed to be eco-friendly, healthy, nutrient rich, and ethical. Despite the success, there are several challenges associated with the utilization of materials in synthetic meat manufacture, which demands regulatory and safety assessment systems to manage the risks associated with the production of cultured meat. The role of 3D bioprinting meat analogues enables a better nutritional profile and sensorial values. The integration of nanosensors in the bioprocess of culture meat eased the quality assessment throughout the food supply chain and management. Multidisciplinary approaches such as mathematical modelling, computer fluid dynamics, and biophotonics coupled with tissue engineering will be promising aspects to envisage the future prospective of this technology and make it available to the public at economically feasible rates.

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Nanotechnology approaches for food fortification

Cited by 4 publications

References 63 publications

Food Applications of Telfairia occidentalis as a Functional Ingredient and Nanoencapsulation as a Promising Approach toward Enhancing Food Fortification

Food Applications of Telfairia occidentalis as a Functional Ingredient and Nanoencapsulation as a Promising Approach toward Enhancing Food Fortification

Applications of nanotechnology to combat the problems associated with modern food

The Epic of In Vitro Meat Production—A Fiction into Reality

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