Advanced SearchSearch Tips
Nanotechnology Applications in Functional Foods; Opportunities and Challenges
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Nanotechnology Applications in Functional Foods; Opportunities and Challenges
Singh, Harjinder;
  PDF(new window)
Increasing knowledge on the link between diet and human health has generated a lot of interest in the development of functional foods. However, several challenges, including discovering of beneficial compounds, establishing optimal intake levels, and developing adequate food delivering matrix and product formulations, need to be addressed. A number of new processes and materials derived from nanotechnology have the potential to provide new solutions in many of these fronts. Nanotechnology is concerned with the manipulation of materials at the atomic and molecular scales to create structures that are less than 100 nm in size in one dimension. By carefully choosing the molecular components, it seems possible to design particles with different surface properties. Several food-based nanodelivery vehicles, such as protein-polysaccharide coacervates, multiple emulsions, liposomes and cochleates have been developed on a laboratory scale, but there have been very limited applications in real food systems. There are also public concerns about potential negative effects of nanotechnology-based delivery systems on human health. This paper provides an overview of the new opportunities and challenges for nanotechnology-based systems in future functional food development.
functional foods;nanotechnology;delivery systems;nanoencapsulation;bioactive compounds;
 Cited by
Nanostructures: Current uses and future applications in food science, Journal of Food and Drug Analysis, 2017, 25, 2, 245  crossref(new windwow)
Nanoemulsions as edible coatings, Current Opinion in Food Science, 2017, 15, 43  crossref(new windwow)
Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives, Journal of Food Science, 2017, 82, 6, 1291  crossref(new windwow)
IFT. 2005. Functional foods: opportunities and challenges. IFT Expert Report. Institute of Food Technology, Washington, DC, USA. p 7-10.

Frewer L, Scholderer J, Lambert N. 2003. Consumer acceptance of functional foods: issues for the future. Br Food J 105: 714-731. crossref(new window)

Heasman M, Mellentin J. 2001. The Functional foods revolution: healthy people, healthy profits?. Earthscan Publications Ltd., London, UK.

Contor L. 2001. Functional food science in Europe. Nutr Metab Cardiovasc Dis 11: 20-23.

Hasler CM. 2002. Functional foods: benefits, concerns and challenges - a position paper from the American Council on Science and Health. J Nutr 132: 3772-3781. crossref(new window)

Bigliardi B, Galati F. 2013. Innovation trends in the food industry: the case of functional foods. Trends Food Sci Technol 31: 118-129. crossref(new window)

Euromonitor International. 2010. Navigating wellbeing: today and tomorrow in functional food and drinks. (accessed Jan 2016).

Onwulata CI. 2012. Encapsulation of new active ingredients. Annu Rev Food Sci Technol 3: 183-202. crossref(new window)

McClements DJ, Decker EA, Park Y, Weiss J. 2009. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit Rev Food Sci Nutr 49: 577-606. crossref(new window)

Wang S, Su R, Nie S, Sun M, Zhang J, Wu D, Moustaid-Moussa N. 2014. Application of nanotechnology in improving bioavailability and bioactivity of diet-derived phytochemicals. J Nutr Biochem 25: 363-376. crossref(new window)

Singh H, Thompson A, Liu W, Corredig M. 2012. Liposomes as food ingredients and nutraceutical delivery systems. In Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals. Garti N, McClements DJ, eds. Woodhead Publishing Ltd. Cambridge, UK. p 287-318.

Liu W, Ye A, Singh H. 2015. Progress in applications of liposomes in food systems. In Microencapsulation and Microspheres for Food Applications. Sagis LMC, ed. Academic Press, New York, NY, USA. p 151-170.

Thompson AK, Couchoud A, Singh H. 2009. Comparison of hydrophobic and hydrophilic encapsulation using liposomes prepared from milk fat globule-derived phospholipids and soya phospholipids. Dairy Sci Technol 89: 99-113. crossref(new window)

Zhou W, Liu W, Zou L, Liu W, Liu C, Liang R, Chen J. 2014. Storage stability and skin permeation of vitamin C liposomes improved by pectin coating. Colloids Surf B Biointerfaces 117: 330-337. crossref(new window)

Tan C, Xue J, Abbas S, Feng B, Zhang X, Xia S. 2014. Liposome as a delivery system for carotenoids: comparative antioxidant activity of carotenoids as measured by ferric reducing antioxidant power, DPPH assay and lipid peroxidation. J Agric Food Chem 62: 6726-6735. crossref(new window)

Liu W, Ye A, Liu W, Liu C, Singh H. 2013. Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids. J Dairy Sci 96: 2061-2070. crossref(new window)

Xia S, Xu S. 2005. Ferrous sulfate liposomes: preparation, stability and application in fluid milk. Food Res Int 38: 289-296. crossref(new window)

Liu W, Liu WL, Liu CM, Liu JH, Yang SB, Zheng HJ, Lei HW, Ruan R, Li T, Tu ZC, Song XY. 2011. Medium-chain fatty acid nanoliposomes for easy energy supply. Nutrition 27: 700-706. crossref(new window)

Tadros T, Izquierdo P, Esquena J, Solans C. 2004. Formation and stability of nano-emulsions. Adv Colloid Interface Sci 108-109: 303-318. crossref(new window)

Gutierrez JM, Gonzalez C, Maestro A, Sole I, Pey CM, Nolla J. 2008. Nano-emulsions: new applications and optimization of their preparation. Curr Opin Colloid Interface Sci 13: 245-251. crossref(new window)

Wooster TJ, Golding M, Sanguansri P. 2008. Impact of oil type on nanoemulsion formation and ostwald ripening stability. Langmuir 24: 12758-12765. crossref(new window)

Solans C, Esquena J, Forgiarini AM, Uson N, Morales D, Izquierdo P, Azemar N, Garcia-Celma MJ. 2003. Nano-emulsions: formation, properties and applications. In Adsorption and Aggregation of Surfactants in Solution. Mittal KL, Shah DO, eds. Marcel Dekker Inc., New York, NY, USA. p 472-498.

Flanagan J, Singh H. 2006. Microemulsions: a potential delivery system for bioactives in food. Crit Rev Food Sci Nutr 46: 221-237. crossref(new window)

Flanagan J, Kortegaard K, Pinder DN, Rades T, Singh H. 2006. Solubilisation of soybean oil in microemulsions using various surfactants. Food Hydrocolloids 20: 253-260. crossref(new window)

Garti N, Yaghmur A, Aserin A, Spernath A, Elfakess R, Ezrahi S. 2003. Solubilization of active molecules in microemulsions for improved environmental protection. Colloids Surf A 230: 183-190. crossref(new window)

Amar I, Aserin A, Garti N. 2003. Solubilization patterns of lutein and lutein esters in food grade nonionic microemulsions. J Agric Food Chem 51: 4775-4781. crossref(new window)

Muller RH, Radtke M, Wissing SA. 2002. Solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) in cosmetic and dermatological preparations. Adv Drug Deliv Rev 54: S131-S155. crossref(new window)

McClements DJ, Decker EA, Weiss J. 2007. Emulsion-based delivery systems for lipophilic bioactive components. J Food Sci 72: R109-R124. crossref(new window)

Jenning V, Mader K, Gohla SH. 2000. Solid lipid nanoparticles ($SLN^{TM}$) based on binary mixtures of liquid and solid lipids: a $^1H$-NMR study. Int J Pharm 205: 15-21. crossref(new window)

Iscan Y, Wissing SA, Hekimoglu S, Muller RH. 2005. Solid lipid nanoparticles (SLNTM) for topical drug delivery: incorporation of the lipophilic drugs N,N-diethyl-m-toluamide and vitamin K. Pharmazie 60: 905-909.

Pople PV, Singh KK. 2006. Development and evaluation of topical formulation containing solid lipid nanoparticles of vitamin A. AAPS PharmSciTech 7: E63-E69. crossref(new window)

Chen L, Remondetto G, Subirade M. 2006. Food protein-based materials as nutraceutical delivery systems. Trends Food Sci Technol 17: 272-283. crossref(new window)

Augustin MA, Sanguansri L, Bode O. 2006. Maillard reaction products as encapsulants for fish oil powders. J Food Sci 71: E25-E32. crossref(new window)

Bae EK, Lee SJ. 2008. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. J Microencapsul 25: 549-560. crossref(new window)

Beaulieu L, Savoie L, Paquin P, Subirade M. 2002. Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: application for the protection of retinol. Biomacromolecules 3: 239-248. crossref(new window)

Ainsley Reid A, Vuillemard JC, Britten M, Arcand Y, Farnworth E, Champagne CP. 2005. Microentrapment of probiotic bacteria in a $Ca^{2+}$-induced whey protein gel and effects on their viability in a dynamic gastro-intestinal model. J Microencapsul 22: 603-619. crossref(new window)

Rodrigues MMA, Simioni AR, Primo FL, Siqueira-Moura MP, Morais PC, Tedesco AC. 2009. Preparation, characterization and in vitro cytotoxicity of BSA-based nanospheres containing nanosized magnetic particles and/or photosensitizer. J Magn Magn Mater 321: 1600-1603. crossref(new window)

Sagis LMC, Veerman C, van der Linden E. 2004. Mesoscopic properties of semiflexible amyloid fibrils. Langmuir 20: 924-927. crossref(new window)

van der Linden E, Venema P. 2007. Self-assembly and aggregation of proteins. Curr Opin Colloid Interface Sci 12: 158-165. crossref(new window)

Dobson CM. 2003. Protein folding and misfolding. Nature 426: 884-890. crossref(new window)

Akkermans C, Venema P, van der Goot AJ, Gruppen H, Bakx EJ, Boom RM, van der Linden E. 2008. Peptides are building blocks of heat-induced fibrillar protein aggregates of $\beta$-lactoglobulin formed at pH 2. Biomacromolecules 9: 1474-1479. crossref(new window)

Loveday SM, Rao MA, Creamer LK, Singh H. 2009. Factors affecting rheological characteristics of fibril gels: the case of $\beta$-lactoglobulin and $\alpha$-lactalbumin. J Food Sci 74: R47-R55. crossref(new window)

Graveland-Bikker JF, de Kruif CG. 2006. Unique milk protein based nanotubes: food and nanotechnology meet. Trends Food Sci Technol 17: 196-203. crossref(new window)

Semo E, Kesselman E, Danino D, Livney YD. 2007. Casein micelle as a natural nano-capsular vehicle for nutraceuticals. Food Hydrocolloids 21: 936-942. crossref(new window)

Sahu A, Kasoju N, Bora U. 2008. Fluorescence study of the curcumin-casein micelle complexation and its application as a drug nanocarrier to cancer cells. Biomacromolecules 9: 2905-2912. crossref(new window)

Doublier JL, Garnier C, Renard D, Sanchez C. 2000. Proteinpolysaccharide interactions. Curr Opin Colloid Interface Sci 5: 202-214. crossref(new window)

Schmitt C, Sanchez C, Desobry-Banon S, Hardy J. 1998. Structure and technofunctional properties of protein-polysaccharide complexes: a review. Crit Rev Food Sci Nutr 38: 689-753. crossref(new window)

Weinbreck F, de Vries R, Schrooyen P, de Kruif CG. 2003. Complex coacervation of whey proteins and gum arabic. Biomacromolecules 4: 293-303. crossref(new window)

Wang Q, Qvist KB. 2000. Investigation of the composite system of $\beta$-lactoglobulin and pectin in aqueous solutions. Food Res Int 33: 683-690. crossref(new window)

Girard M, Turgeon SL, Gauthier SF. 2002. Interbiopolymer complexing between $\beta$-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration. Food Hydrocolloids 16: 585-591. crossref(new window)

Girard M, Sanchez C, Laneuville SI, Turgeon SL, Gauthier SF. 2004. Associative phase separation of $\beta$-lactoglobulin/pectin solutions: a kinetic study by small angle static light scattering. Colloids Surf B Biointerfaces 35: 15-22. crossref(new window)

Cooper CL, Dubin PL, Kayitmazer AB, Turksen S. 2005. Polyelectrolyte-protein complexes. Curr Opin Colloid Interface Sci 10: 52-78. crossref(new window)

Seyrek E, Dubin PL, Tribet C, Gamble EA. 2003. Ionic strength dependence of protein-polyelectrolyte interactions. Biomacromolecules 4: 273-282. crossref(new window)

Zimet P, Livney YD. 2009. Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for $\omega$-3 polyunsaturated fatty acids. Food Hydrocolloids 23: 1120-1126. crossref(new window)

Ye A, Flanagan J, Singh H. 2006. Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic. Biopolymers 82: 121-133. crossref(new window)

Anal AK, Tobiassen A, Flanagan J, Singh H. 2008. Preparation and characterization of nanoparticles formed by chitosan-caseinate interactions. Colloids Surf B Biointerfaces 64: 104-110. crossref(new window)