Agriculture Reference
In-Depth Information
some of most important nutrients of food materials, i.e., proteins, starches, and fats,
undergo structural changes at the nanometer and micrometer scales (Morris and
Parker
2008
). Milk proteins (e.g., native beta-lactoglobulin, 3.6 nm length) can
undergo denaturation (via pressure, heat, pH, etc.) and reassemble to form larger
structures, like fibrils or aggregates that assembled even larger gel networks (e.g.,
yogurt,
dahi). Self-assembled
nanotubes
from hydrolyzed milk
protein
α
-lactalbumin have been reported as a potential new carrier for nanoencapsulation
of nutrients, supplements, and pharmaceuticals (Bugusu et al.
2009
). Casein
micelles practically may be explored as nanovehicles for entrapment, protection,
and delivery of sensitive hydrophobic nutraceuticals within other food products
(Semo et al.
2007
).
A cow
s udder is an excellent example of a nano-device synthesizing, assem-
bling, and dispensing proteins and fat into an aqueous phase, where they later
become building blocks for protein structures. Processes such as homogenization
and fine milling do microstructural changes in food. Homogenized milk has a
nanostructure of 100 nm sized droplets in it. In dairy industry, three basic micro-
sized and nanosized structures (casein micelles, fat globules, whey proteins) are
utilized to build all kinds of emulsions (butter), foams (ice cream and whipped
cream), complex liquids (milk), plastic solids (cheese), and gel networks (yogurt).
In fact, dairy technology is a mixture of a microtechnology and a nanotechnology
that existed since the beginning of life on earth. Research into naturally occurring
nanostructures in foods is mainly focused to improve the functional behavior of the
food (Shekhon
2010
).
'
1.6 Nanoencapsulation of Foods
Nanoencapsulation is the incorporation of ingredients in small vesicles or walled
material with nano (or submicron) sizes (Surassmo et al.
2009
). Nanoencapsulation
in the form of micelles, liposomes, or biopolymer-based carrier systems has been
used to develop delivery systems for additives and supplements for use in food and
beverage products. Nanoencapsulation is the extension of microencapsulation,
which has been used by the food industry for food ingredients and additives for
many years. These nanomaterials offer several advantages such as preserving the
ingredients and additives during processing and storage, masking unpleasant tastes
and flavors, controlling the release of additives, better dispersion of water-insoluble
food ingredients and additives, and improved uptake of the encapsulated nutrients
and supplements (Chen et al.
2006a
,
b
; Weiss et al.
2006
; Momin et al.
2013
). The
protection of bioactive compounds, such as vitamins, antioxidants, proteins, and
lipids as well as carbohydrates, may be achieved using this technique for the
production of functional foods with enhanced functionality and stability. The
improved uptake and bioavailability alone has opened up a vast area of application
in food products that incorporate nanosized vitamins, nutraceuticals, antimicro-
bials,
antioxidants,
functional
ingredients,
etc. After
food
packaging,
