Use of Nanotechnology in Food Industry: A review

Samal, Dibyaranjan

doi:10.22161/ijeab/2.4.90

Cited by 11 publications

(11 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…SNPs produced by self-assembly of supernatants are also a type of resistant starch, and several studies have reported on their digestibility (Liu et al, 2016;2017). Liu et al (2016) compared enzymatic hydrolysis kinetics of native corn starch, cooked corn starch, corn SNCs and corn SNPs.…”

Section: Digestibilitymentioning

confidence: 99%

See 1 more Smart Citation

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Lee

Seo

et al. 2020

Food Sci Biotechnol

View full text Add to dashboard Cite

Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly, and time- and cost-effective. These methods are based on the self-assembly of short-chain glucans released from the α-1,6 bonds in amylopectin. Since their discovery, many studies have described the structural and physicochemical properties of self-assembled SNPs. Self-assembled SNPs can be prepared by two methods: using only the soluble portion containing the short-chain glucans, or using the whole hydrolyzate including both insoluble and soluble fractions. Although the structural and physical properties of self-assembled SNPs can be attributed to the composition of the hydrolyzates that participate in self-assembly, this aspect has not yet been discussed. This review focuses on SNPs self-assembled with only soluble short-chain glucans and addresses their characteristics, including formation mechanisms as well as structural and physicochemical properties, compared with SNPs prepared with total hydrolyzates.

show abstract

Section: Digestibilitymentioning

confidence: 99%

“…Nanoparticles in the food industry are classified according to if they are used as food additives (nano inside) or for food packaging (nano outside) (Samal, 2017). Nano inside is used to improve food quality in terms of shelf-life, texture and flavor.…”

Section: Introductionmentioning

confidence: 99%

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Lee

Seo

et al. 2020

Food Sci Biotechnol

View full text Add to dashboard Cite

show abstract

“…For example, anticaking agents such as aluminosilicate compounds are often employed in powdered or granulated processed food. In contrast, anatase titanium dioxide is a frequent food brightener and whitener ingredient found in confectionery, sauces, and cheeses ( Table 1 ) ( Samal, 2017 ). SiO2 is primarily used in non-food and food products to thicken pastes, used as an anticaking agent in powdered products to retain flow characteristics, and as a carrier of perfumes or flavours.…”

Section: Nanotechnology In Food Sciencesmentioning

confidence: 99%

The safety of nanomaterials in food production and packaging

Onyeaka

Passaretti

Miri

et al. 2022

Current Research in Food Science

130

View full text Add to dashboard Cite

“…It provides several opportunities for the development of novel products and the expansion of food system applications including nutraceuticals, functional foods, bioactive substances, and pharmaceuticals, etc. ( Samal, 2017 ). Even more, nanotechnology can be used to detect food pathogens, which are indicators of food quality and safety ( Bott et al, 2014 ).…”

Section: Advanced Technologies To Preserve Processed Colostrum For Human Consumptionmentioning

confidence: 99%

Production of Bovine Colostrum for Human Consumption to Improve Health

et al. 2022

View full text Add to dashboard Cite

Colostrum contains all essential nutrients for the neonate during the first days of life, with impacts that continue far beyond these first days. Bovine colostrum has been used for human consumption due to the high concentrations of bioactive proteins, vitamins, minerals, growth factors, as well as free and conjugated oligosaccharides. Processes involved in the preparation of bovine colostrum for human consumption play a pivotal role in preserving and maintaining the activity of the bioactive molecules. As bovine colostrum is a multifunctional food that offers a myriad of benefits for human health, assessing the main processes used in preparing it with both advantages and disadvantages is a crucial point to discuss. We discuss major processes effects for colostrum production on the nutritional value, some advanced technologies to preserve processed bovine colostrum and the end-product forms consumed by humans whether as dairy products or dietary supplements.

show abstract

Use of Nanotechnology in Food Industry: A review

Abstract: Abstract-

Cited by 11 publications

References 37 publications

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

The safety of nanomaterials in food production and packaging

Production of Bovine Colostrum for Human Consumption to Improve Health

Contact Info

Product

Resources

About