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Abstract

Particle encapsulation is a standard process within the food industry that consists of encapsulating particles within a protective layer, to shield a sensitive ingredient or nucleus from adverse reactions. This consists of encapsulating small particle cores within a protective wall this protective layer may preserve the organoleptic and physico-chemical properties of the products also on improve the palatability of volatile odorous ingredients. Encapsulation of flavors and aromas may be a rapidly expanding process within the food industry. Many aroma compounds must to be converted into solid products before its use as flavouring agents. Nano and microencapsulation technology is very promising area in food industry, which can have an excellent impact on a many category of products including functional foods, packaging, preservatives, antioxidants, flavors and fragrances. Finally, a number of the main challenges within the design and fabrication of nanocapsules & its application in food sector and characterization are highlighted.

An overview of recent advances in the detection of ascorbic acid by electrochemical techniques

“…The nanomaterials, with their wide specific surface area (SSA) cause an interaction with dissolved materials. Accordingly, the precise selection of nanomaterials is the basis for the development of highly selective and sensitive supramolecular equipment with affinity to the analyte of interest [101][102][103][104][105][106][107][108][109][110][111][112][113][114]. Recent biological and chemical sensing electrodes have benefited from core/shell nanoparticles [115][116][117][118], metal nanostructures [119][120][121][122][123][124][125][126], oxides [127][128][129][130][131][132][133][134][135], bimetallic compounds [136,137], carbon-based structures [138][139][140] and other mediators [141,142].…”

Electrochemical detection of sulfite in food samples

“…As nanoscience and nanotechnology have been developed, researchers have remarkably considered nanomaterials. Thus, they contribute importantly to cases like catalysis, micro-electronics, as well as electrochemical sensors because of the respective thermal, optical, catalytic, and electrical features [98][99][100][101][102][103][104][105][106][107][108][109][110][111][112][113]. Therefore, nanomaterials would be highly feasible in enhancing the sensors' performance due to the increased surface-to-volume ratio, higher electrical conductivity, suitable biocompatibility, particularly good catalytic abilities, and surface reaction activities [114][115][116][117][118][119][120].…”