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- Title
Some aspects of using the nanotechnology in food industry.
- Authors
Fursik, Oksana; Strashynskiy, Igor; Pasichniy, Vasil; Marynin, Andriy
- Abstract
Introduction. The article presents data from a literature review of the modern areas of nanotechnology application in food industry, their properties, interaction with biopolymers in food products. Results and discussion. TiO2, ZnO, and SiO2 are the most common nanoparticles used in the preparation of food products or food-related ingredients. The food additive E551 (dioxide silica SiO2) is mainly used as an anti-caking agent to improve the flowability of powdered or granular products and thus prevents the formation of lumps. At present, nanosized SiO2 is one of the most common nanoadditives in various branches of the food industry. Scientific studies show that silica, due to its structural features and large surface area, has high adsorption properties with respect to water, proteins, exoand endotoxins, and pathogenic microorganisms. Numerous studies confirm the possibility of effective modification of the gum's rheological characteristics during their joint use with silica as a part of functional-technological compositions. It was established by an experimental method that the addition of SiO2 to the hydrated soy proteins and protein preparations containing collagen led to a densification of the mixture, modifying their rheological and functional properties. Conducted scientific studies of the use of nanocomposites in the technology of meat-containing culinary semi-finished products confirm the effectiveness of the use of finely divided silica as a texture-forming additive. If there are nanocomposites in the food product according to the European legislation, the application of the term "nano" should be applied to the label only if about 50% of the particles have a size in the range of 1-100 nm. Conclusion. Nanoparticles directly affect the absorption and assimilation of nutrients due to physico-chemical modifications that occur during the interaction of food components with nanoparticles.
- Subjects
RHEOLOGY (Biology); FOOD industry; NANOTECHNOLOGY; FOOD additives; ENDOTOXINS; SOY proteins; INTERMEDIATE goods; NANOPARTICLES manufacturing
- Publication
Ukrainian Journal of Food Science, 2019, Vol 7, Issue 2, p298
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2019-7-2-12