NANOTECHNOLOGY IN FOOD SYSTEMS: A REVIEW

被引：19
|
作者：
Kiss, E. [1 ]
机构：
[1] Eotvos Lorand Univ, Inst Chem, Lab Interfaces & Nanostruct, Pazmany Ps 1-A, H-1117 Budapest, Hungary
来源：
ACTA ALIMENTARIA | 2020年 / 49卷 / 04期
关键词：
enriched food; enhanced quality; intelligent food packaging; nanoencapsulation; vitamins; antimicrobials; CONTROLLED-RELEASE; NANO; ENCAPSULATION; STABILITY; DELIVERY; FABRICATION; LIPOSOMES; EMULSIONS;
D O I：
10.1556/066.2020.49.4.12
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Recent developments of nanotechnology find its way into various fields of food production in our days. Nanotechnology could offer benefits in development of food products with enhanced functionality for health promotion, or modified texture convenient for elderly, and in quality and safety issues in the food supply chain. Nanoencapsulated bioactive components such as vitamins, antibacterial agents contribute to production of enriched food stuffs with the required appearance, flavour, taste, and texture. Nanomaterials can protect the sensitive compounds from environmental attack, release them in a programmed way, and provide favourable improvement in the bioavailability of nutraceuticals. The innovative approach in food packaging, including the detection, indication, and control of food products, serves the quality and safety improvements.
引用
收藏
页码：460 / 474
页数：15
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