Nanotechnology presents in our daily lives in a much more important way than we imagine. Proof of this is the article prepared by the Department of Food Science and Biotechnology of a university in Taiwan and published by the publication “Trends in Food Science & Technology”.
This article gives some of the applications of this branch of the science in a sector as fundamental as that of food. In particular, users are listed in up to four different areas:
Nanotechnology in Food Processing:
Design of colors and flavors:
How to make a juice tastier or more attractive in the eyes of the consumer? Adding Nanocapsules that then explode.
In this case, the key is to know which ones should explode, when and how often so that the mixture of colors is the desired one and we do not find ourselves with a milkshake of suspect color and extravagant flavor.
With the help of nanomembranes. That would especially favor developing countries, as desalination and recycling of water would be much cheaper with this technique as scientists at the University of California have demonstrated by the design of a membrane that needs less energy for the water to be pumped through it.
Development of medicinal herbs:
Extraction of the active principles of medicinal plants and encapsulation thereof.
Refine the used oil:
A catalytic no dispositive manages to refine the oil already used for frying.
Alkalactoalbumin, a milk protein, allows the formation of nanotubes for the nanoencapsulation of molecules that are to be incorporated into some foods, such as those explained in the previous points. They can also be used to make gelatins, viscous solutions, etc.
Silver, TiO2, SiO2:
Nanoparticles of these elements can be added in packaging materials to increase heat resistance, protect food from microbes, from ultraviolet light. They can also make materials more or less permeable.
They are used for beer bottles and other alcoholic beverages. Its purpose is to avoid evaporation and preserve its freshness.
Introduction of nanoparticles as antioxidants or carotenoids in water and juices.
Nanocapsules used for the transport of vitamins, minerals, and essential oils, and the encapsulation of the same to protect them and to preserve the flavor of the foods.
Security and Detection:
A protein-coated nanocantilever, which naturally vibrates at a certain frequency, is a new class of extremely small silicone sensor for the rapid detection of viruses and bacteria.
When a bacterium reaches the device, it begins to vibrate with a different frequency, which facilitates its location.