Nanoparticles and Nanotechnology in Food

Shanthilal, J.; Bhattacharya, Suvendu

doi:10.1002/9781118406281.ch23

Cited by 8 publications

(7 citation statements)

References 64 publications

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“…with a 1 mm gap. [ 34 ] Starch dispersion (5% w/v) was made with distilled water which was further cooked at 95 °C in a water bath for 30 min. The hot paste was cooled down to 25 °C and transferred to the rheometer plate for viscosity recordings.…”

Section: Methodsmentioning

confidence: 99%

Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat–Moisture Treatment

Dutta

Sit

2022

Starch Stärke

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This study modified potato starches using hydrothermal treatment, i.e., annealing (ANN) and heatmoisture treatment (HMT). ANN in the ratio (1:2) of potato starch and water at 60 °C is performed for a day. For HMT, native starch is exposed to 110 °C maintained at 20% moisture content (M.C.) for 8 h. Potato bio-films (native and modified) are prepared by solution casting method using glycerol as a plasticizer. The properties of native and modified starches along with developed films are evaluated. HMT-modified starches showed lower solubility (10.5%), lower swelling power (21.2 g g −1 ), lower freeze-thaw stability, and exhibited non-Newtonian fluid behavior. Films produced from HMT starch have decreased solubility (13.57%), WVP (0.20 g mm m −2 h −1 kPa −1 ), and enhanced mechanical properties (7.62 MPa tensile strength, elongation of 11.36%, and seal strength 4.06 MPa) compared to annealed and native starch films. ANN starch increased the elongation (9.36%) with lower solubility (17.31%) and WVP (0.65 g mm m −2 h −1 kPa −1 ) of the starch films compared to the native starch. Also, the result shows that the potato starch-based films biodegraded within 15 days. The developed biodegradable packaging films could meet various packaging requirements using physically modified potato starch which has better film forming properties and is also eco-friendly.

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Section: Methodsmentioning

confidence: 99%

Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat–Moisture Treatment

Dutta

Sit

2022

Starch Stärke

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“…Nanoscience and nanotechnology are progressing by the day with the increment of advances, enabling innovations in food industries. Currently, the primary field in food production is the design and development of new functional food ingredients that are stable to thermal processes and show high water solubility, bioavailability, and good sensory quality, in addition to retaining high physiological performance (Shantilal and Bhattacharya 2014).…”

Section: Introductionmentioning

confidence: 99%

Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization

Galvão

Vicente

Sobral

2017

Food Bioprocess Technol

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Interest in the utilization of bioactive plant compounds in foods has increased due to their biochemical activities (antioxidant, antimicrobial, etc.), and as alternatives in the reduction of the use of high concentrations of chemical substances. However, some of these additives are hydrophobic, thus being harder to disperse into the food matrix, which is generally water-based. A good alternative is the use of low concentrations of these compounds as nanoemulsions. The objective of the present study was to develop oil-in-water nanoemulsions containing Bdedo-de-moça^pepper extract for food applications. Research in the development of these nanoemulsions was carried out using a high-speed homogenizer, followed by a high-pressure homogenizer. The influence of the following parameters was assessed: type and concentration of surfactants, hidrophilic-lipophilic balance, lipid/ aqueous phase ratio, surfactant/oil ratio, pepper extract composition in nanoemulsion, and processing conditions. Nanoemulsions were evaluated by environmental (centrifugal and thermal) and storage stabilities, characterized by average droplet size and ζ-potential measurements, color, interfacial tension, atomic force, and cryo-scanning electron microscopy. Those with average droplet size between 132 ± 2.0 and 145 ± 1.0 nm were developed depending on working pressure a n d n u m b e r o f c y c l e s ; ζ-p o t e n t i a l w a s a r o u n d − 36.71 ± 0.62 mV and the best nanoemulsion was stable to centrifugation and most of the thermal stresses. Droplets were characterized with cryo-scanning electron microscopy as being spherical, homogeneous, and stable, and remained stable when stored at 4°C and room temperature for over 120 days. The pepper nanoemulsion, developed in the present study, has potential applications in the food industry.

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“…Aiming at a more bioinspired choice of the organic phase, we also tested squalene, a natural compound which is extracted either from shark liver oil or vegetable oil. Squalene, a 30-carbon atom triterpene, is a highly viscous liquid which has been reported to stabilize W/O emulsion [ 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ].…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, they have great potential as intermediates in the preparation of specifically engineered asymmetric vesicles, designed to be realistic models of bio-membranes [ 13 ]. For all these applications, nanoemulsions (i.e., submicrometer-sized emulsions with droplet size ranging 50–200 nm [ 14 ]) hold considerable potential. As a matter of fact, these colloidal systems exhibit high kinetic stability because of the small droplet size.…”

Section: Introductionmentioning

confidence: 99%

Bioinspired Nanoemulsions Stabilized by Phosphoethanolamine and Phosphoglycerol Lipids

et al. 2020

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Water-in-oil (W/O) nanoemulsions stabilized by phospholipids (PLs) are increasingly exploited in a wide spectrum of applications, from pharmaceuticals to food and cosmetic formulations. In this work, we report the design and optimization of an innovative emulsion based on a mixture of phosphoethanolamine (PE) and phosphoglycerol (PG) PLs, inspired by the composition of the inner leaflet of a bacterial outer membrane. Using the natural oil squalene as the continuous organic phase, no additional emulsion stabilizer is needed. On the other hand, a small amount of Span 80 is required when dodecane is used. The obtained nanoemulsions are stable for at least two hours, thus allowing the droplet size and distribution to be characterized by Dynamic Light Scattering (DLS) and the lipid layer structure and dynamics to be analyzed by Electron Paramagnetic Resonance (EPR) spectroscopy. The results indicate that squalene shallowly intercalates among the lipid tail termini, being unable to deeply penetrate the adsorbed lipid monolayer. The altered lipid dynamics are proposed to be the reason for the enhanced emulsion stability, this paving the way to future implementations and possible applications.

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Nanoparticles and Nanotechnology in Food

Cited by 8 publications

References 64 publications

Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat–Moisture Treatment

Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat–Moisture Treatment

Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization

Bioinspired Nanoemulsions Stabilized by Phosphoethanolamine and Phosphoglycerol Lipids

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