scholarly journals An Overview of the Applications of Nanomaterials and Nanodevices in the Food Industry

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 148 ◽  
Author(s):  
Mehwish Shafiq ◽  
Sumaira Anjum ◽  
Christophe Hano ◽  
Iram Anjum ◽  
Bilal Haider Abbasi
Keyword(s):  
Shelf Life ◽  
Market Share ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Science ◽  
Recent Advances ◽  
Insight Into

The efficient progress in nanotechnology has transformed many aspects of food science and the food industry with enhanced investment and market share. Recent advances in nanomaterials and nanodevices such as nanosensors, nano-emulsions, nanopesticides or nanocapsules are intended to bring about innovative applications in the food industry. In this review, the current applications of nanotechnology for packaging, processing, and the enhancement of the nutritional value and shelf life of foods are targeted. In addition, the functionality and applicability of food-related nanotechnologies are also highlighted and critically discussed in order to provide an insight into the development and evaluation of the safety of nanotechnology in the food industry.

scholarly journals Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability

2022 ◽  
Vol 12 (1) ◽  
pp. 455
Author(s):  
Jeyanthi Palanivelu ◽  
Sundaram Thanigaivel ◽  
Sundaram Vickram ◽  
Nibedita Dey ◽  
Dasha Mihaylova ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Food Industry ◽  
Nutritional Value ◽  
Functional Foods ◽  
Health Benefits ◽  
Pharmaceutical Products ◽  
Probiotic Bacteria ◽  
Great Demand ◽  
Recent Advances

Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products. Probiotic bacteria have already been part of the human’s routine for good gut microbiota maintenance in terms of pharmaceutical products. Their incorporation in food however is a challenging task that offers great opportunities but has limitations as well. Specifically, the purpose of this review is to emphasize the importance of probiotics in food, to assess their survival through gastrointestinal tract, and to highlight the recent advances in approaches for their improved viability.

Recent View on Pectin-Based Polysaccharide Nanoscience and Their Biological Applications

Nano LIFE ◽  
2017 ◽  
Vol 07 (02) ◽  
pp. 1730002 ◽  
Author(s):  
Ravichandran H. Kollarigowda
Keyword(s):  
Food Industry ◽  
Biological Applications ◽  
Recent Advances ◽  
Pectin Polysaccharide ◽  
Insight Into

Polysaccharide polymer has advantageous applications in bio-field, engineering and food industry because of remarkable properties such as biocompatibility and biodegradability. In this review, we describe the pectin polysaccharide nanomaterials and how the chemistry of pectin works in the development of nanoparticles and nanowires fabrication. We also discussed the recent advances of pectin-based nanomaterials including their synthesis strategies and applications. This pectin nanoscience review can be more useful to gain insight into the pectin nanochemistry for the nanosciences of engineering.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Nucleosome dynamics

2006 ◽  
Vol 73 ◽  
pp. 109-119 ◽  
Author(s):  
Chris Stockdale ◽  
Michael Bruno ◽  
Helder Ferreira ◽  
Elisa Garcia-Wilson ◽  
Nicola Wiechens ◽  
...  
Keyword(s):  
High Resolution ◽  
Chromatin Structure ◽  
Current Knowledge ◽  
Dynamic Properties ◽  
Structure And Dynamics ◽  
Nucleosome Dynamics ◽  
Sharp Focus ◽  
Recent Advances ◽  
Insight Into ◽  
Chromatin Structure And Dynamics

In the 30 years since the discovery of the nucleosome, our picture of it has come into sharp focus. The recent high-resolution structures have provided a wealth of insight into the function of the nucleosome, but they are inherently static. Our current knowledge of how nucleosomes can be reconfigured dynamically is at a much earlier stage. Here, recent advances in the understanding of chromatin structure and dynamics are highlighted. The ways in which different modes of nucleosome reconfiguration are likely to influence each other are discussed, and some of the factors likely to regulate the dynamic properties of nucleosomes are considered.

Ethnic Enterprises, Class Resources and Market Conditions: Indian owned SMEs in Malaysia

2018 ◽  
Vol 35 (2) ◽  
pp. 5-29
Author(s):  
JESRINA ANN XAVIER ◽  
EDMUND TERENCE GOMEZ
Keyword(s):  
Food Industry ◽  
Case Study Method ◽  
Market Conditions ◽  
New Generation ◽  
Insight Into

This article investigates changes in the conduct of ethnic enterprises followingthe emergence of a new generation of owners with varying class resources andas market conditions transform. The case study method is used to examinethe impact of changing class resources and market conditions on ethnicallybasedenterprises, exploring the effects of generational transitions among smallIndian owned companies in the food industry in Malaysia. The results providean insight into key changes in the evolution of Indian owned enterprises. Theyindicate that changes in class resources and market conditions have enabledIndian owned food-based companies to alter their products to fit a largermarket, while responding to the demands of a rapidly modernizing society.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

scholarly journals Assessment of chicken breast shelf life based on bench-top and portable NIR spectroscopy tools coupled with chemometrics

2020 ◽  
Author(s):  
Ilaria Lanza ◽  
Daniele Conficoni ◽  
Stefania Balzan ◽  
Marco Cullere ◽  
Luca Fasolato ◽  
...  
Keyword(s):  
Discriminant Analysis ◽  
Shelf Life ◽  
Meat Quality ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Life Assessment ◽  
Chicken Breast ◽  
Portable Devices ◽  
Physicochemical Processes ◽  
Insight Into

Abstract Near-infrared (NIR) spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated, especially for portable devices. The aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times (RT), coupled with multivariate classifier models. Ninety-six samples were analysed by both NIR tools at 2, 6, 10 and 14 days post-mortem. NIR data were subsequently submitted to partial least squares discriminant analysis (PLS-DA) and canonical discriminant analysis (CDA). The latter was preceded by double feature selection based on Boruta and Stepwise procedures. PLS-DA sorted moderate separation of RT theses, while shelf life assessment was more accurate on application of Stepwise-CDA. Bench-top tool had better performance than portable one, probably because it captured more informative spectral data as shown by the variable importance in projection (VIP) and restricted pool of Stepwise-CDA predictive scores (SPS). NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during storage. Spectroscopy showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts, suitable for routine at-line application for screening of meat quality.

scholarly journals Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

2021 ◽  
Vol 7 (15) ◽  
pp. eabe7871
Author(s):  
Pamela R. Denish ◽  
Julie-Anne Fenger ◽  
Randall Powers ◽  
Gregory T. Sigurdson ◽  
Luca Grisanti ◽  
...  
Keyword(s):  
Protein Design ◽  
Food Industry ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Blue Dye ◽  
Spectroscopic Techniques ◽  
Design Tools ◽  
Enzymatic Transformation ◽  
Food And Beverage ◽  
The Subject

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.

Gotta catch ‘em all: the microscale quest to understand cancer biology

2016 ◽  
Vol 8 (12) ◽  
pp. 1203-1207 ◽  
Author(s):  
Zhenwei Ma ◽  
Christopher Moraes
Keyword(s):  
Cancer Biology ◽  
Recent Advances ◽  
Cancer Initiation ◽  
Insight Into

We highlight recent advances in the innovative use of microscale engineered technologies to gain new insight into the integrative biophysical mechanisms that drive cancer initiation and progression.

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