Hello friends today I'm going to write about the nanoparticles and their importance in food industry, to start the nanotechnology are the science that is concerned whit the design, characterizacion, production and application of structures, devices and systems controlling the size and shape at the nanometric scale.
The interest of this technology is getting bigger in food industry because the nanotechnology are use to prevent microbial spoilage of packaged foods, to improve colors, flavors and textures, increase the bioavailability of vitamins and minerals. In addition, the application of nanoparticles has also allowed the development of innovative packaging materials that can improve the safety and shelf life of the products. The food engineer has a big importance in this industry also, the engineer can try make some investigation in this area and find new applications.
I chose this topic because are very interesting, among the most used applications of nanotechnology we find and I like most are:
Nanocapsules to improve the dispersion, bioavailability and absorption of nutrients. Nanomaterials as a color enhancer. Nano-encapsulated as flavor enhancers.
In the future, They Can use the nanotechnoly to be directed to the controlled release of encapsulated food ingredients or nutrients. Nanoencapsulation involves the incorporation, absorption or dispersion at the nano scale. The incorporation of these biocomposites can protect against degradation, improving stability and solubility and therefore can increase the bioavailability and release to cells and tissues. which is very beneficial for humans and their feeding.
Nanoencapsulates generally consist of core formed by one or several compo unds surrounded by a wall or membrane. In the case of applications for the food industry, only polymers suitable for food use based on lipids, proteins and polysaccharides can be used.
Examples of application with nanoparticles to food products
- NanoClusterTM (RBC Life Sciences®) "Slim chocolate shake" (cocoa nanoclusters): Incorporates nanosilice particles covered with cocoa to increase cocoa flavor
-BioralTM nanocochleates (BioDelivery Sciences International, Inc.) :
Nutrient release system, Protects micronutrients and antioxidants from degradation during processing and storage. Allows the addition of omega-3 fatty acids to products which will be baked or cooked like cakes, muffins, cookies or soups, even milk, yoghurts, coffee, energy drinks, ... without altering its flavor
-MATERNAL water (The post of the eagle):
Especially for the baby and the mother in gestation period, this mineral water is without chemical treatments, we use the technology of colloidal silver ion nanoparticles.
This is all! , huggs <3
The interest of this technology is getting bigger in food industry because the nanotechnology are use to prevent microbial spoilage of packaged foods, to improve colors, flavors and textures, increase the bioavailability of vitamins and minerals. In addition, the application of nanoparticles has also allowed the development of innovative packaging materials that can improve the safety and shelf life of the products. The food engineer has a big importance in this industry also, the engineer can try make some investigation in this area and find new applications.
I chose this topic because are very interesting, among the most used applications of nanotechnology we find and I like most are:
Nanocapsules to improve the dispersion, bioavailability and absorption of nutrients. Nanomaterials as a color enhancer. Nano-encapsulated as flavor enhancers.
In the future, They Can use the nanotechnoly to be directed to the controlled release of encapsulated food ingredients or nutrients. Nanoencapsulation involves the incorporation, absorption or dispersion at the nano scale. The incorporation of these biocomposites can protect against degradation, improving stability and solubility and therefore can increase the bioavailability and release to cells and tissues. which is very beneficial for humans and their feeding.
Nanoencapsulates generally consist of core formed by one or several compo unds surrounded by a wall or membrane. In the case of applications for the food industry, only polymers suitable for food use based on lipids, proteins and polysaccharides can be used.
Examples of application with nanoparticles to food products
- NanoClusterTM (RBC Life Sciences®) "Slim chocolate shake" (cocoa nanoclusters): Incorporates nanosilice particles covered with cocoa to increase cocoa flavor
Nutrient release system, Protects micronutrients and antioxidants from degradation during processing and storage. Allows the addition of omega-3 fatty acids to products which will be baked or cooked like cakes, muffins, cookies or soups, even milk, yoghurts, coffee, energy drinks, ... without altering its flavor
-MATERNAL water (The post of the eagle):
Especially for the baby and the mother in gestation period, this mineral water is without chemical treatments, we use the technology of colloidal silver ion nanoparticles.
This is all! , huggs <3
I so interesting in this topic, i think to read more about this in the future!
ReplyDeleteIt's wonderful how these particles can be used in so many different ways in the food industry :o
ReplyDelete