|
Nanotechniques | Examples with its compositions | Used in | Advantages | References |
|
| Nanocapsules | Food processing | Enhanced stability, protection against oxidation, and retention of volatile ingredients |
[21] |
| Taste making and moisture triggered controlled release |
| pH triggered controlled release |
| Nanoliposomes (zein fibres loaded with gallic acid) | Food processing | Enhanced bioavailability and efficacy |
[22] |
| Entrapment of the odour and unwanted components in the food |
| Delivery of enzymes, additives, vitamins, and so forth in the food |
| Delivery of pesticides, fertilizers, and vaccines to the plants |
Nanoencapsulation | Colloidosomes | Food processing | Delivery of vitamin and minerals in the food |
[23] |
Increasing the nutrient content of the food |
| Nanocochleates (soy based phospholipids) | Food processing | Help in improving the quality of the processed food |
[2] |
| Archaeosomes (archaebacterial membrane lipids) | Food processing | Delivery system for antioxidants | [24] |
| Daily Boost | Food processing | Used for the nanoencapsulation of fortified vitamin or bioactive components beverage | [25] |
| Colour emulsion | Food processing | Used for the production of Beta-carotenal, apocarotenal, or paprika nanoemulsions | [26] |
| Nanoceuticals Slim Shake Chocolate & Nanotea | Food processing | Used for the nanoencapsulation of the nanoclusters that help enhance the flavour of the shake without having to add sugar to the drink | [27] |
|
Nanoemulsions | Nanoemulsions | Food processing | Produce food products for salad dressing, flavoured oils, sweeteners, personalized beverages, and other processed foods | [28] |
In the form of proteins (egg, milk, and vegetable protein) & carbohydrates (starch, pectin, alginate, carrageenan, xanthan, and guar gum) | Food processing | Help in improving the texture and uniformity of the ice creams | [29] |
Brominated vegetable oil, ester gum, dammar gum and sucrose-acetate isobutyrate | Food processing | Used as weighting agent | [30] |
Used to reduce creaming and sedimentation | [31] |
Help in the dispersion and availability of the nutrients in the food | [31] |
|