| Tweet |
Until now, the taste, flavor, and texture of most kinds of foods depended on the way of cooking it and the heat of the fire used to cook it. In current times, the culinary art is being crafted by scientists in laboratories, by reorganizing atoms and inducing nanoparticles into food thereby enhancing its properties. Sounds surprising but its true? Nanoparticles have the ability detect bacteria, add health benefits, extend food shelf life, or improve flavor of food.
Relationship Between
Nanotechnology and Food
After making an enormous impact on genetic science, medical science, robotics and information technology, nanotechnology has impacted nutrition without involving any genetic manipulation. There are a number of companies who have come out with herbal tonics, supplements and meal accompaniments. These tonics and supplements contain higher concentration of nutrients and offer therapeutic results. For instance, LiveTheSource, a health product manufacturing company has come up with a natural nano-encapsulated product called Dailymulti-vitamin. This product is being manufactured by using an all-natural patented technology which involves creating a particle size that is so small that it can achieve maximum efficiency. This technique of nano-encapsulation is also being used by a number of other companies to envelop food molecules with favorable herbs and nutrients. Dailymulti-vitamin is itself a good example of nano-encapsulation of food. The product contains micronutrients, antioxidants, flavonoids, enzymes, essential B-vitamins, vitamin C, magnesium, zinc, calcium and more. These nutrients are indispensible to growth & development, metabolism and preventing body against different deficiency diseases.
Other Potential Benefits of Nanotechnology
There is no doubt that nanotechnology can help counter nutritional deficiencies. Here are some other potential benefits that the technology offers in realm of food.
CONTAMINATION SENSOR: Nanotechnology is being used in a number of laboratories to detect presence of E. coli bacteria. E. coli bacteria which cause life-threatening ailments can be detected easily by using a nanotechnology contamination sensor that flashes light in order to reveal presence of the bacteria.
ANTIMICROBIAL PACKAGING: Edible food films that are made using oregano oil and cinnamon, or nano-particles of calcium, zinc and similar other materials are being preferred and used.
IMPROVED FOOD STORAGE: Nano-enhanced barrier is being used these days to keep foods, especially those food items that are oxygen-sensitive, fresher for a longer time.
ENHANCED NUTRIENT DELIVERY: As discussed above, nano-encapsulation improves solubility of antioxidants, vitamins, healthy omega oils and several other nutraceuticals.
GREEN PACKAGING: Either organic corn or lobster shells are used to make nano-fibers. These nano-fibers are not only biodegradable, they are antimicrobial also.
PESTICIDE REDUCTION: Pesticide reduction is one of the best benefits of impact of nanotechnology on food. A cloth that has been saturated with nano fibers can be kept in the field. The cloth will slowly release the pesticide thereby eliminating the need of spraying pesticides all over the field.
TEXTURE: Nano-sized lipids and crystals have the ability to improve for stability and spreadability of food.
Image by Terry McCombs via FlickrRelationship Between
Nanotechnology and Food
After making an enormous impact on genetic science, medical science, robotics and information technology, nanotechnology has impacted nutrition without involving any genetic manipulation. There are a number of companies who have come out with herbal tonics, supplements and meal accompaniments. These tonics and supplements contain higher concentration of nutrients and offer therapeutic results. For instance, LiveTheSource, a health product manufacturing company has come up with a natural nano-encapsulated product called Dailymulti-vitamin. This product is being manufactured by using an all-natural patented technology which involves creating a particle size that is so small that it can achieve maximum efficiency. This technique of nano-encapsulation is also being used by a number of other companies to envelop food molecules with favorable herbs and nutrients. Dailymulti-vitamin is itself a good example of nano-encapsulation of food. The product contains micronutrients, antioxidants, flavonoids, enzymes, essential B-vitamins, vitamin C, magnesium, zinc, calcium and more. These nutrients are indispensible to growth & development, metabolism and preventing body against different deficiency diseases.
Other Potential Benefits of Nanotechnology
There is no doubt that nanotechnology can help counter nutritional deficiencies. Here are some other potential benefits that the technology offers in realm of food.
CONTAMINATION SENSOR: Nanotechnology is being used in a number of laboratories to detect presence of E. coli bacteria. E. coli bacteria which cause life-threatening ailments can be detected easily by using a nanotechnology contamination sensor that flashes light in order to reveal presence of the bacteria.
ANTIMICROBIAL PACKAGING: Edible food films that are made using oregano oil and cinnamon, or nano-particles of calcium, zinc and similar other materials are being preferred and used.
IMPROVED FOOD STORAGE: Nano-enhanced barrier is being used these days to keep foods, especially those food items that are oxygen-sensitive, fresher for a longer time.
ENHANCED NUTRIENT DELIVERY: As discussed above, nano-encapsulation improves solubility of antioxidants, vitamins, healthy omega oils and several other nutraceuticals.
GREEN PACKAGING: Either organic corn or lobster shells are used to make nano-fibers. These nano-fibers are not only biodegradable, they are antimicrobial also.
PESTICIDE REDUCTION: Pesticide reduction is one of the best benefits of impact of nanotechnology on food. A cloth that has been saturated with nano fibers can be kept in the field. The cloth will slowly release the pesticide thereby eliminating the need of spraying pesticides all over the field.
TEXTURE: Nano-sized lipids and crystals have the ability to improve for stability and spreadability of food.
No comments:
Post a Comment