Applications Of Nanotechnology In Food Research Articles

Determination of textural deterioration in fish meat processed with electrospun nanofibers.

Nano-applications are named as one of the novel methods, which provide many advantages like a larger contact area on the surface of fish fillets with less material. The goal of the study was to reveal the textural profile changes correlated with TPB growth of fish fillets coated with nanofibers having 2.47 ± 0.68 mV zeta potential value and 172 nm diameter. The difference of TPB count between control (CS) and the fish fillets treated with nanofibers (NG) reached 3.45 log CFU/g (p < .05) on the sixth day. The hardness value of CS was decreased (p < .05) (the decline: 68%) while the hardness of NG was found to be much more stable (the change: 42%). The highest change in springiness for CS and NG samples was determined as ~24 and ~15%, respectively, for 12 days. Cohesiveness values of CS were slightly increased, but those of the fish fillets coated with nanofibers were remarkably decreased. The coefficient of correlation analysis between TPB count and cohesiveness values was determined as "r = -.026 and r = .796" for CS and NG, respectively. Chewiness values of CS were significantly decreased (p < .05). However, chewiness values of the fish fillets coated with nanofibers were found as much more stable (p > .05). The results revealed that nanofiber coating limited the increase of TPB in fish fillets; it also better kept the textural profile of fish fillets as compared to CS stored at 4°C. The study could play a guiding role in further food nanotechnology applications in the industry and food science.

Nano-scale polysaccharide materials in food and agricultural applications.

Potential applications of nanotechnology in food and agriculture include: (1) the encapsulation of functional compounds; (2) production of reinforcing materials; (3) delivery of nutraceuticals in foods; (4) food safety, for detection and control of chemical and microbiological risks; (5) active and intelligent food packaging; (6) incorporation of protective substances of seeds; (7) addition of nutrients in the soil; (8) use of controlled release pesticides. Natural polysaccharides and their derivatives are widely used in the production of nano-scale materials. This chapter examines, the use of polysaccharides, such as starch, cellulose, lignin, pectin, gums, and cyclodextrins for the production of nano-scale materials, including nanocrystals, nanoemulsions, nanocomplexes, nanocapsules, and nanofibers.

Systems Mapping of Evidence Review and Expertss Opinion on Consumer Acceptance of Agrifood Nanotechnology

A systems map showing key components, stages, and the links between underlying values, expressed attitudes and actual behaviors involving consumer acceptance of agrifood nanotechnology has been developed. The purpose of the study was to use systems mapping to examine and analyze critical links between consumer acceptance of agrifood nanotechnology and other factors such as trust, stakeholders, institutions, knowledge, and human environmental health risks. The study used evidence review of the literature and experts’ opinion in developing this systems map. This study is the 1st to quantitatively rank barriers to commercialization of agrifood nanotechnology from experts’ perspective. Public attitudes and perceptions, and consumer acceptance; regulatory uncertainty; and, health and safety respectively are the most identified barriers in the literature and the results obtained from the value elicitation from experts compares favorably with evidence from the literature. This study is based on theory that accounts for the dynamic aspects of systems modeling, risk perception, and consumer acceptance. The research was done in four stages: The review of the literature to determine the key policy and programmatic intervention points in consumer acceptance of food nanotechnology applications and products as suggested by historical experience with other emerging technologies in agriculture and food; elicitation of experts opinion regarding the attributes that affect consumer attitudes toward agrifood nanotechnology products and applications; comparative analysis of the literature and experts opinion on the interactions between stocks & flows, consumers, processes, and institutions; and a systems modeling/mapping of consumer acceptance of agrifood nanotechnologies. The systems dynamics approach and the resulting systems map, though much simplified, have crucial implications in respect to consumer acceptance of agrifood nanotechnology. It is clear that factors affecting consumer acceptance of agrifood nanotechnology are dynamic, complex, interactive, and interdependent; and that consumer decision to accept agrifood nanotechnology is the results of complex feedback structure. This study therefore makes several policy recommendations with the overriding major issue being whether stakeholders in the agrifood system can cooperate and take specific steps toward reducing or eliminating consumer acceptance as a barrier to commercialization of agrifood nanotechnology innovation.Thesis submitted to the Faculty of the Graduate School of the University of Minnesota.