What is it about?
Bioactive compounds that can be found naturally in certain foods have physiological benefits and might help to reduce the risk of certain diseases, including cancer. By reducing particle size, nanotechnology can contribute to improve the properties of bioactive compounds, such as delivery properties, solubility, prolonged residence time in the gastrointestinal tract and efficient absorption through cells.
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Why is it important?
Nanotechnology can be applied by two different approaches, one is the “top-down” approach, whereby small particles are produced through different size reduction (mechanical) processes, and the other approach is the “bottom-up” approach where the nanoparticle is produce by the self assembly of smaller molecules such as lipids and proteins (chemical processes). This section will examine the above issues by us and the future applications in food can also be extended to improve the shelf life, food quality, safety, fortification.
Perspectives
Nanotechnology is becoming increasingly important for the food sector. Edible nanolaminates could find applications in fresh fruits and vegetables, bakery products and confectionery, where they might protect the food from moisture, lipids, gases, off-flavors and odors. Natural biopolymers of nanosize scale, such as polysaccharides, can be used for the encapsulation of vitamins, prebiotics and probiotics and for delivery systems of drugs or nutraceuticals
Dr Aylin Celile Oluk
Eastern Mediterranean Agricultural Research Institute
Read the Original
This page is a summary of: List of contributors, January 2016, Elsevier,
DOI: 10.1016/b978-0-12-804305-9.00024-5.
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