期刊
JOURNAL OF FOOD AND DRUG ANALYSIS
卷 25, 期 2, 页码 245-253出版社
DIGITAL COMMONS BEPRESS
DOI: 10.1016/j.jfda.2017.02.004
关键词
food packaging; food science; nanocomposites; nanoencapsulation; nanostructures
资金
- NSF-CREST program [National Science Foundation-Centers of Research Excellence in Science and Technology (NSF-CREST)] [HRD-157754]
- Direct For Education and Human Resources
- Division Of Human Resource Development [1547754] Funding Source: National Science Foundation
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. Copyright (C) 2017, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC.
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