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Nanostructures: Current uses and future applications in food science

Recent developments in nanoscience and nanotechnology intend novel and innovative applications in the food sector, which is rather recent compared with their use in biomedical and pharmaceutical applications. Nanostructured materials are having applications in various sectors of the food science com... Full description

Journal Title: Journal of Food and Drug Analysis April 2017, Vol.25(2), pp.245-253
Main Author: Pathakoti, Kavitha
Other Authors: Manubolu, Manjunath , Hwang, Huey-Min
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 1021-9498 ; DOI: 10.1016/j.jfda.2017.02.004
Link: http://dx.doi.org/10.1016/j.jfda.2017.02.004
Zum Text:
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recordid: sciversesciencedirect_elsevierS1021-9498(17)30058-3
title: Nanostructures: Current uses and future applications in food science
format: Article
creator:
  • Pathakoti, Kavitha
  • Manubolu, Manjunath
  • Hwang, Huey-Min
subjects:
  • Food Packaging
  • Food Science
  • Nanocomposites
  • Nanoencapsulation
  • Nanostructures
ispartof: Journal of Food and Drug Analysis, April 2017, Vol.25(2), pp.245-253
description: Recent developments in nanoscience and nanotechnology intend novel and innovative applications in the food sector, which is rather recent compared with their use in biomedical and pharmaceutical applications. Nanostructured materials are having applications in various sectors of the food science comprising nanosensors, new packaging materials, and encapsulated food components. Nanostructured systems in food include polymeric nanoparticles, liposomes, nanoemulsions, and microemulsions. These materials enhance solubility, improve bioavailability, facilitate controlled release, and protect bioactive components during manufacture and storage. This review highlights the applications of nanostructured materials for their antimicrobial activity and possible mechanism of action against bacteria, including reactive oxygen species, membrane damage, and release of metal ions. In addition, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented. Image 1 •This review article presents the current uses of nanostructured materials in food.•Possible mechanisms of toxicity involved in nanostructured materials are discussed.•Applications of nanostructured materials in food science; nanosensors, packaging materials, and encapsulated food components, are discussed.
language: eng
source:
identifier: ISSN: 1021-9498 ; DOI: 10.1016/j.jfda.2017.02.004
fulltext: fulltext
issn:
  • 10219498
  • 1021-9498
url: Link


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identifierISSN: 1021-9498 ; DOI: 10.1016/j.jfda.2017.02.004
subjectFood Packaging ; Food Science ; Nanocomposites ; Nanoencapsulation ; Nanostructures
descriptionRecent developments in nanoscience and nanotechnology intend novel and innovative applications in the food sector, which is rather recent compared with their use in biomedical and pharmaceutical applications. Nanostructured materials are having applications in various sectors of the food science comprising nanosensors, new packaging materials, and encapsulated food components. Nanostructured systems in food include polymeric nanoparticles, liposomes, nanoemulsions, and microemulsions. These materials enhance solubility, improve bioavailability, facilitate controlled release, and protect bioactive components during manufacture and storage. This review highlights the applications of nanostructured materials for their antimicrobial activity and possible mechanism of action against bacteria, including reactive oxygen species, membrane damage, and release of metal ions. In addition, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented. Image 1 •This review article presents the current uses of nanostructured materials in food.•Possible mechanisms of toxicity involved in nanostructured materials are discussed.•Applications of nanostructured materials in food science; nanosensors, packaging materials, and encapsulated food components, are discussed.
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abstractRecent developments in nanoscience and nanotechnology intend novel and innovative applications in the food sector, which is rather recent compared with their use in biomedical and pharmaceutical applications. Nanostructured materials are having applications in various sectors of the food science comprising nanosensors, new packaging materials, and encapsulated food components. Nanostructured systems in food include polymeric nanoparticles, liposomes, nanoemulsions, and microemulsions. These materials enhance solubility, improve bioavailability, facilitate controlled release, and protect bioactive components during manufacture and storage. This review highlights the applications of nanostructured materials for their antimicrobial activity and possible mechanism of action against bacteria, including reactive oxygen species, membrane damage, and release of metal ions. In addition, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented. Image 1 •This review article presents the current uses of nanostructured materials in food.•Possible mechanisms of toxicity involved in nanostructured materials are discussed.•Applications of nanostructured materials in food science; nanosensors, packaging materials, and encapsulated food components, are discussed.
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