Nano Technology
Nanotechnology definition -- Nanotechnology is the science, engineering and technology conducted at nano-scale which is about 1 nanometer to 100 nanometer in size.
Applications of nanotechnology in Food industry
1. Food security
Nanotechnology provides better food security by application to all compontent of food chain from farm to fork.
2. Protection against spoilage
Shelf life of food materials can be enhanced with the help of nanotechnology.
3. Development of innovative products
Nanotechnology being applied in the formation of encapsulation, emulsions, bio-polymer matrices, simple solutions etc.
4. Nano additives
Nano particles are being used as food additives which makes the food to stay away from microbial contamination hence lengthening the lifespan.
5. Sensors for detection of contamination
Nanotechnology is used to make nano-sensors which will enable rapid testing of raw and processed food products in factory and during transportation.
6. Improve production of food crops
Nanotechnology provides new agro-chemical agents and new delivery mechanism to improve crop productivity and it reduces the pesticides use.
7. Food processing -- Important role in improvement food products in terms of...
- Food texture
- Food appearance
- Food taste
- Nutritional value of the food
- Food shelf-life. Texture, taste, and appearance
Applications of Nanotechnology in Food packaging
- Nano polymers are trying to replace conventional materials in food packaging.
- A nano material helps to improves barrier properties along with improved mechanical strength.
- Application of nano-composites as an active material for packaging and material coating can also be used to improve food packaging.
Examples of nanotechnology in food
packaging
- Antibodies attached to nano-particles to detect chemicals or food borne pathogens.
- Biodegradable nano-sensors for temperature, moisture and time monitoring.
- Nano-clays and nano-films as barrier materials to prevent spoilage and prevent oxygen absorption.
- Electro-chemical nano-sensors to detect ethylene gas liberated during ripening.
- Antimicrobial and anti-fungal surface coating with nano-particles.
Functional Food
Functional Foods definition -- Functional food is any fresh or processed food claimed to have a health promoting and/or disease preventing property beyond the basic nutritional function of supplying nutrients.
Need of functional food -- In the fast moving modern world of today, which is rapidly progressing towards industrialization and urbanization, need of functional food has become apparent due to drastic changes in lifestyle.
Classification of functional foods
Conventional foods
Conventional foods are unmodified whole foods, including fruits, nuts and vegetables.
Modified foods
Modified foods are modified through fortification, enrichment or enhancement, such calcium-fortified orange juice, folate-enriched bread, margarine with plant stanols or sterol esters.
Medical foods
Medical foods are used under physician supervision for a specific medical condition, e.g. special dietary formulas for diabetes or liver conditions.
Foods for special dietary use
Special dietary foods are used for specific conditions, such as infant formulas, allergies, gluten free and lactose free.
Health benefits of functional foods
- Reduce the risk of certain diseases
- Lower cholesterol
- Risk of heart disease and may help with weight control
Probiotics
Definition -- Probiotics are beneficial bacteria found in the intestine which combat harmful pathogens and provide additional health benefits.
Microbes used are -- lactobacillus, bifidobactrium, saccharomyces, boular dii etc.
Sources of Probiotics -- Fermented milk products such as curd, yogurt and buttermilk.
Health Benefits of Probiotics
- Reduce diarrhea and irritable bowl syndrome
- Reduce symptoms of colds
- Improves lactose digestion
- Improves immunity
- Anti carcinogenic
- Serum-cholesterol level control
Prebiotics
Definition -- Prebiotics are special indigestible soluble fibers present in plant foods that support the growth of probiotic bacteria without being affected by cooking or digestive processes.
Sources of Prebiotics -- Whole grain specially oats, wheat bran, soya-bean, flax seeds, carrots, citrus fruits, etc.
Health Benefits of Prebiotics
- Reducing prevalence of infectious diseases
- Reduces antibiotic associated diarrhea.
- Reduces risk of CVD (Cardio Vascular Diseases) and colon cancer.
- Prebiotics provide satiety, reduce weight and thus helps in prevent of obesity.
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