Production of food nanomaterials by specialized equipment

Doost, Ali Sedaghat; Nasrabadi, Maryam Nikbakht; Sadžak, Anja; Meeren, Paul Van der

doi:10.1016/b978-0-12-815866-1.00005-4

Cited by 5 publications

(7 citation statements)

References 170 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pulsed electric field processing is used for microorganisms and enzymes inactivation, where the sample is exposed to short high-power electrical pulses (µs or ms) [72]. The electric field is made between two electrodes due to potential differences and energy that results in protein unfolding.…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production

Kovačević,

Bechtold,

Pham

2024

Macromol

View full text Add to dashboard Cite

Plant-based proteins are important macronutrients in the human diet, crucial for cell development in our bodies and for supporting the immune system. Given their nutritional and functional properties, plant-based proteins are excellent candidates for the development of plant-based food. Among other things, plant-based cheese has been identified as a potential enabler for future innovation through improvements in ingredient technology. Unlike traditional dairy cheeses, plant-based cheeses are made from a variety of ingredients such as nuts and legumes that can be fortified with nutrients also found in traditional cheese. Of course, plant-based cheeses still have some nutritional drawbacks, and most of them are processed, which means they contain preservatives, colour additives and high sodium content. Nevertheless, the physicochemical and functional properties of plant-based proteins are of great interest to the food industry and the initial interest in natural sources of plant proteins has recently shifted to the field of modification and processing. This review discusses the natural sources and classification of plant-based proteins and summarises recent studies on processing methods in the production of plant-based cheese.

show abstract

Section: Pulsed Electric Fieldmentioning

confidence: 99%

Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production

Kovačević,

Bechtold,

Pham

2024

Macromol

View full text Add to dashboard Cite

show abstract

“…Some studies carried out with mineral nanoparticles indicate that the availability and absorption at the intestinal level are improved, such as in the case of selenium in ruminants [20]. In the case of the design of Ca-P nanoparticles, there is extensive information indicating its approach to the remineralization of bone and dental tissues, and controlled drug release [5][6][7][8][9][10]. However, the high purity and safety of nanoparticles used in humans are expensive when used in farm animals.…”

Section: Characterizationmentioning

confidence: 99%

“…A smaller particle size would result in a larger exposed surface for chemical interaction inside poultry gastrointestinal tube, yielding a higher absorption efficiency [7,8]. Sedaghat et al [9] reported that most particles measuring up to 100 nm are often absorbed in the intestinal tube 15 to 250 times more than those of bigger nanoparticles size, thus, reducing the amount of DP needed, resulting in lower feeding costs.…”

Section: Introductionmentioning

confidence: 99%

“…There are several methods available for the preparation of DP nanoparticles. Some of the most popular are sol-gel, hydrothermal synthesis, mechano-chemical preparation, milling of natural bones, among others [9,10]. For the preparation of nano-dicalcium phosphate (NDP), the use of different chemical precursors for calcium: Ca [CaCl 2 , Ca(NO 3 ) 2 , CaCO 3 [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

“…Some of the most popular are sol-gel, hydrothermal synthesis, mechano-chemical preparation, milling of natural bones, among others [9,10]. For the preparation of nano-dicalcium phosphate (NDP), the use of different chemical precursors for calcium: Ca [CaCl 2 , Ca(NO 3 ) 2 , CaCO 3 [8][9][10]. Additionally, the nature of the chemical precursors will affect the characteristics of the final product, as well as the proper selection of surface modifiers (surfactant).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Designing Calcium Phosphate Nanoparticles with the Co-Precipitation Technique to Improve Phosphorous Availability in Broiler Chicks

Gutiérrez-Arenas

Cuca-García

Méndez‐Rojas

et al. 2021

Animals

View full text Add to dashboard Cite

Dicalcium phosphate (DP) is a mineral involved in the metabolism and development and is used as a dietary source of phosphorus (PT) for poultry. Our study objective is to design nano-dicalcium phosphate (NDP) by co-precipitation. The methodological procedure was divided into two phases: (1) NDP synthesis, and (2) bird performance, digestibility, and Ca-P in chick’s tissues. The sizes of the NDP were 20–80 nm. NDP had the Ca: P ratio of 1:1.12. The birds were divided into control diet (available P (Pa) = 0.13%) and three supplementary P sources [Commercial (Calcium phosphate), analytical grade (DP) and nanoparticles (NDP)] with three Pa levels (0.24, 0.35, 0.46%). Supplementary P sources compared to the control treatment had the highest body weight gain (698.56 vs. 228; p < 0.05) and feed intake (FI) (965.18 vs. 345.82), respectively. The digestibility of PT (67%) improved with 0.35% NDP. The highest contents of PT -breast were with the levels of 0.35 and 0.46% NDP. The PT, ash, and diameters were higher (p < 0.05) with supplementary P compared to the control treatment. As conclusion, the use of 0.35% NDP was the ideal dose in the chicks for the digestibility, absorption values, and the amount of PT in the breast.

show abstract