食品纳米材料的全面视角。

A comprehensive perspective of food nanomaterials.

作者信息

Joye I J, Corradini M G, Duizer L M, Bohrer B M, LaPointe G, Farber J M, Spagnuolo P A, Rogers M A

机构信息

Department of Food Science, University of Guelph, Guelph, ON, Canada.

Arrell Food Institute, University of Guelph, Guelph, ON, Canada.

出版信息

Adv Food Nutr Res. 2019;88:1-45. doi: 10.1016/bs.afnr.2019.01.001. Epub 2019 Feb 21.

DOI:10.1016/bs.afnr.2019.01.001

PMID:31151722

Abstract

Nanotechnology is a rapidly developing toolbox that provides solutions to numerous challenges in the food industry and meet public demands for healthier and safer food products. The diversity of nanostructures and their vast, tunable functionality drives their inclusion in food products and packaging materials to improve their nutritional quality through bioactive fortification and probiotics encapsulation, enhance their safety due to their antimicrobial and sensing capabilities and confer novel sensorial properties. In this food nanotechnology state-of-the-art communication, matrix materials with particular focus on food-grade components, existing and novel production techniques, and current and potential applications in the fields of food quality, safety and preservation, nutrient bioaccessibility and digestibility will be detailed. Additionally, a thorough analysis of potential strategies to assess the safety of these novel nanostructures is presented.

摘要

纳米技术是一个快速发展的工具库，它为食品工业中的众多挑战提供解决方案，并满足公众对更健康、更安全食品的需求。纳米结构的多样性及其广泛的、可调节的功能促使它们被纳入食品和包装材料中，通过生物活性强化和益生菌封装来提高其营养质量，因其抗菌和传感能力而增强其安全性，并赋予其新的感官特性。在这篇食品纳米技术的前沿通讯中，将详细介绍特别关注食品级成分的基质材料、现有的和新颖的生产技术，以及在食品质量、安全和保存、营养生物可及性和消化率等领域的当前和潜在应用。此外，还对评估这些新型纳米结构安全性的潜在策略进行了全面分析。