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© Copyright 2010 AACC International.
Published January 2010.
Health impact of nanotechnology in food ingredients and processing – applications and implications
H. Chen. USDA/CSREES
Chen, H. 2010. Health impact of nanotechnology in food ingredients and processing – applications and implications. Online. AACC International Cereal Science Knowledge Database
Recent advances in nanoscale science, engineering and nanotechnology have revealed great potential for designing and testing novel vehicles for better delivery of bioactives and drugs. New delivery systems aim at improving and expanding functionality including higher bioavailability, controlled releases on triggers, easier processing and integration into food matrixes, more acceptable sensory attributes, and better stability under environmental challenges. New food materials have been investigated for delivery applications. New functionalities such as targeted delivery, integrating sensing capabilities, and nanoscale tagging for product identify preservation and traceability are under exploration. This presentation intends to give a brief overview of relevant new research and development concepts and activities in using nanotechnology for better delivery of nutraceuticals for enhancing individual health management. Challenges in developing and marketing nanotechnology enhanced nutraceutical delivery and functional foods, including safety considerations, will be also highlighted.
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