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Enhancing the Delivery of Nutraceuticals and Bioactive Compounds in Functional Foods to Improve Human Health Is Just One of Many Topics Explored Inside Nanotechnologies For Food And Beverages

Posted on: Friday, 9 March 2007, 15:00 CST

Research and Markets (http://www.researchandmarkets.com/reports/c51834) has announced the addition of Nanotechnologies for Food and Beverages to their offering.

The nanoscale is not new to the food and beverage sector, with various phenomena already witnessed and exploited in nutraceutical and functional food formulation, manufacturing, and processing. Colloid science, for example, has been applied to food materials for a long time. An array of food and beverages contain components that are nanoscale in size and in processing (dairy for example), the manipulation of naturally occurring nanoparticles is involved.

However, it is only recently that novel applications have come under investigation for new functionalities and efficient delivery mechanisms for food and beverages. New tools and processes are allowing researchers greater understanding of areas such as the mechanisms of targeted delivery that will potentially lead to smart delivery for both optimization of human health and novel physical, visual and sensory effects. Potential applications include food that can alter its colour, flavour or nutrients to suit each consumer's preference or health requirements; filters that can take out toxins or modify flavours by sifting through certain molecules based on their shape instead of size; and packaging that can detect when its contents are spoiling, and change colour to warn consumers. The understanding of food materials and food processing at the nanoscale is important in order to create new and improved food products.

Areas where nanotechnology is currently under investigation in the food and beverage sector include:

Enhancing the delivery of nutraceuticals and bioactive compounds in functional foods to improve human health;

Enhancing flavours, texture, and delivery of bioactive functional ingredients;

Enhancing solubility;

Controlled release for in-situ flavour and color modification of products;

Improving bioavailability;

Protecting the stability of micronutrients and bioactive compounds during processing, storage, and distribution.

This report covers technology providers currently engaged in areas related to packaging and product security. Areas covered include:

Polymer/clay nanocomposites for improved barrier properties;

New plastics for bottle applications with gas and UV barrier properties;

Nano particle filled polymerics;

Enhancement of durability and usability of plastic packaging;

Fibre coatings with polymer nanocomposites;

Nano-additives for improved functionality (strength, water resistance, absorbance, gloss, barrier properties, conductivity);

Controlled release for packaging.

RFID and barcodes;

Supply chain management and packaging;

Novel value added foods;

Food processing;

Biosensors;

Separations.

Content Outline:

1 INTRODUCTION

1.1 REGULATIONS AND CONSUMER SAFETY

2 PROCESSING AND SAFETY

2.1 TECHNOLOGY PROVIDERS

2.1.1 COMPANIES

2.1.2 UNIVERSITIES

2.1.3 RESEARCH CENTRES

3 PACKAGING

3.1 OXYGEN SCAVENGING

3.2 ANTIMICROBIALISM

3.3 TRACKING AND TRACING

3.4 TECHNOLOGY PROVIDERS

3.4.1 COMPANIES

3.4.2 UNIVERSITIES

3.4.3 RESEARCH CENTRES

4 DELIVERY AND RELEASE

4.1 NANOENCAPSULATION

4.2 NANOEMULSIONS

4.3 TECHNOLOGY PROVIDERS

4.3.1 COMPANIES

4.3.2 UNIVERSITIES

4.3.3 RESEARCH CENTRES

5 GLOSSARY OF TERMS

For more information visit http://www.researchandmarkets.com/reports/c51834

Source: Business Wire

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