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Food Industry and Nanotechnology: Recent Situation and Future

Year 2011, Volume: 9 Issue: 6, 81 - 88, 01.12.2011

Abstract

Nanotechnology, which is generally interested in particles that are between 10-100 nm or less, has grown dramatically in recent years and promises to continue to grow in the future. Apart from mass materials, structures in the nanoscale have been shown to have unique and novel functional properties size, distribution, morphology etc . Most of the nanotechnological studies have been intensified on biosciences and the development of engineering applications. The strategies that incorporate nanosciences into food industry are completely different from conventional ones. Food processing is a multitechnological production industry including many types of raw materials, food safety and welldesigned technological processes. Nanotechnology has great opportunity in four major areas in food production technology. These areas can be classified as the development of new functional materials, new delivery systems processed at micro and nano scales, food product development and food safety

References

  • Menceloğlu, Y. Z., Kırca M. B., 2008. Uluslararası Rekabet Stratejileri: Nanoteknoloji ve Türkiye, TÜSIAD Yayınları, TÜSİAD-T/2008-11/474, 202p.
  • Weiss, J., Takhistov, P., Mcclements, J., 2006. Functional materials in food nanotechnology. Journal of Food Science 71(9): 107-116.
  • Bouwmeester, H., Dekkers, S., Noordam, M.Y., Hagens W.I., Bulder, A.S., de Heer, C., ten Voorde, S.E.C.G., Wijnhoven. S.W.P., Marvin, H.J.P., Sips, A.J.A.M., 2009. Review of health safety aspects of nanotechnologies in food production. Regulatory Toxicology and Pharmacology 53: 52–62.
  • Donsi, F., Annunziata, M., Sessa, M., Ferrari, G., 2011. Nanoemulsion – based delivery systems for the encapsulation of essential oils to be used as antimicrobials in foods. International Food Congress, Novel Approaches in Food Industry, NAFI 2011, May 26-29, 2011, Izmir, Turkey, Book of Proceedings, 16- 21p.
  • Graveland-Bikkera, J.F., and de Kruifa, C.G., 2006. Unique milk protein based nanotubes: Food and nanotechnology meet. Trends in Food Science & Technology 17: 196–203
  • Tarhan, Ö., Gökmen, V., Harsa. Ş., 2011. Alpha – lactalbumin protein nanotubes. International Food Congress, Novel Approaches in Food Industry, NAFI 2011, May 26-29, 2011, Izmir, Turkey, Book of Proceedings, 106-109p.
  • Baş, N., 2009. Alfa-laktalbumin Nanotüplerinin Eldesi ve Model Sindirim Sistemindeki Davranışı. Yüksek Lisans Tezi, Ege Üniversitesi, Bornova, İzmir.
  • Darder, M., 2007. Bionanocomposites: a new concept of ecological, bioinspired and functional hybrid materials. Adv. Mater. 19: 1309-1319.
  • Sozer, N., Kokini, J.L., 2009. Nanotechnology and its applications in the food sector, Trends in Biotechnology 27(2): 82-89.
  • Ayyıldız, S.S., 2007. Ambalaj ve nanoteknoloji. Dünya Gıda Dergisi, Kasım, 29-33p.
  • Lawton, J.W., 2002. Zein: a history of processing and use. Cereal Chem. 79: 1-18.
  • Shukla, R., Cheryan, M., 2001. Zein: the industrial protein from corn. Ind. Crops Prod. 13: 171-192.
  • Bharadwaj, R.K., in crosslinked relationships nanocomposites. Polymer (Guildf.) 43: 3699-3705
  • Sorrentino, A. et al., 2007. Potential perspectives of polyester-clay bionanocomposites for food packaging applications. Trends Food Sci. Technol. 18: 84-95
  • Alexandre, M., Dubois, P., 2000. Polymer-layered silicate nanocomposites: preparation, properties and uses of a new class of materials. Mater. Sci. Eng. 28: 1–63
  • Azeredo, H.M.C., 2009. Nanocomposites for food packaging applications. Food Research International 42: 1240-1253.
  • Jokar, M., Rahman R. A., 2011. Characterization of self assembled silver nanocomposite as an active packaging. International Food Congress, Novel Approaches in Food Industry, NAFI 2011, May 26-29, 2011, Izmir, Turkey, Book of Proceedings, 89p.
  • Bhattacharya, S., 2007. Biomems and nanotechnology based approaches for rapid detection of biological entitities. J. Rapid Methods Auto. Microb. 15: 1-32.
  • Garcia, M., 2006. Electronic nose for wine discrimination. Sensors Actuators B 113: 911-916.

Gıda Endüstrisi ve Nanoteknoloji: Durum Tespiti ve Gelecek

Year 2011, Volume: 9 Issue: 6, 81 - 88, 01.12.2011

Abstract

Genellikle 10-100nm ya da daha küçük boyutlardaki materyallerle ilgilenen nanoteknoloji son yıllarda çarpıcı bir biçimde gelişmiş ve bu gelişmesine gelecekte de devam edecek gibi görünen bir teknolojidir. Nanoboyutta materyallerin davranışları değişmekte ve kütlesel malzemedeki daha büyük yapılarla karşılaştırıldığında, tamamen yeni ya da gelişmiş özellikler boyut, dağılım, morfoloji vb. ortaya çıkmaktadır. Nanoteknolojik araştırmaların çoğu, biyobilimler ve mühendislikteki uygulamaların gelişmesi üzerine yoğunlaşmıştır. Nanobilimi gıda endüstrisinde uygulayacak stratejiler, nanoteknolojinin geleneksel uygulamalarından oldukça farklılık göstermektedir. Gıda işleme, çok fazla çeşit hammaddeyi, yüksek canlı güvenliğini, iyi düzenlenmiş teknolojik prosesleri içeren, multi teknolojik üretim endüstrisidir. Gıda üretiminde dört büyük alan nanoteknolojiden yarar sağlayabilir. Bunlar, yeni fonksiyonel gıda ve materyallerin geliştirilmesi, mikro ve nano ölçekte işleme, ürün geliştirme ve gıda güvenliği için gelişmiş yöntemler ve düzenlemelerdir

References

  • Menceloğlu, Y. Z., Kırca M. B., 2008. Uluslararası Rekabet Stratejileri: Nanoteknoloji ve Türkiye, TÜSIAD Yayınları, TÜSİAD-T/2008-11/474, 202p.
  • Weiss, J., Takhistov, P., Mcclements, J., 2006. Functional materials in food nanotechnology. Journal of Food Science 71(9): 107-116.
  • Bouwmeester, H., Dekkers, S., Noordam, M.Y., Hagens W.I., Bulder, A.S., de Heer, C., ten Voorde, S.E.C.G., Wijnhoven. S.W.P., Marvin, H.J.P., Sips, A.J.A.M., 2009. Review of health safety aspects of nanotechnologies in food production. Regulatory Toxicology and Pharmacology 53: 52–62.
  • Donsi, F., Annunziata, M., Sessa, M., Ferrari, G., 2011. Nanoemulsion – based delivery systems for the encapsulation of essential oils to be used as antimicrobials in foods. International Food Congress, Novel Approaches in Food Industry, NAFI 2011, May 26-29, 2011, Izmir, Turkey, Book of Proceedings, 16- 21p.
  • Graveland-Bikkera, J.F., and de Kruifa, C.G., 2006. Unique milk protein based nanotubes: Food and nanotechnology meet. Trends in Food Science & Technology 17: 196–203
  • Tarhan, Ö., Gökmen, V., Harsa. Ş., 2011. Alpha – lactalbumin protein nanotubes. International Food Congress, Novel Approaches in Food Industry, NAFI 2011, May 26-29, 2011, Izmir, Turkey, Book of Proceedings, 106-109p.
  • Baş, N., 2009. Alfa-laktalbumin Nanotüplerinin Eldesi ve Model Sindirim Sistemindeki Davranışı. Yüksek Lisans Tezi, Ege Üniversitesi, Bornova, İzmir.
  • Darder, M., 2007. Bionanocomposites: a new concept of ecological, bioinspired and functional hybrid materials. Adv. Mater. 19: 1309-1319.
  • Sozer, N., Kokini, J.L., 2009. Nanotechnology and its applications in the food sector, Trends in Biotechnology 27(2): 82-89.
  • Ayyıldız, S.S., 2007. Ambalaj ve nanoteknoloji. Dünya Gıda Dergisi, Kasım, 29-33p.
  • Lawton, J.W., 2002. Zein: a history of processing and use. Cereal Chem. 79: 1-18.
  • Shukla, R., Cheryan, M., 2001. Zein: the industrial protein from corn. Ind. Crops Prod. 13: 171-192.
  • Bharadwaj, R.K., in crosslinked relationships nanocomposites. Polymer (Guildf.) 43: 3699-3705
  • Sorrentino, A. et al., 2007. Potential perspectives of polyester-clay bionanocomposites for food packaging applications. Trends Food Sci. Technol. 18: 84-95
  • Alexandre, M., Dubois, P., 2000. Polymer-layered silicate nanocomposites: preparation, properties and uses of a new class of materials. Mater. Sci. Eng. 28: 1–63
  • Azeredo, H.M.C., 2009. Nanocomposites for food packaging applications. Food Research International 42: 1240-1253.
  • Jokar, M., Rahman R. A., 2011. Characterization of self assembled silver nanocomposite as an active packaging. International Food Congress, Novel Approaches in Food Industry, NAFI 2011, May 26-29, 2011, Izmir, Turkey, Book of Proceedings, 89p.
  • Bhattacharya, S., 2007. Biomems and nanotechnology based approaches for rapid detection of biological entitities. J. Rapid Methods Auto. Microb. 15: 1-32.
  • Garcia, M., 2006. Electronic nose for wine discrimination. Sensors Actuators B 113: 911-916.
There are 19 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Özge Süfer This is me

Sibel Karakaya This is me

Publication Date December 1, 2011
Published in Issue Year 2011 Volume: 9 Issue: 6

Cite

APA Süfer, Ö., & Karakaya, S. (2011). Gıda Endüstrisi ve Nanoteknoloji: Durum Tespiti ve Gelecek. Akademik Gıda, 9(6), 81-88.
AMA Süfer Ö, Karakaya S. Gıda Endüstrisi ve Nanoteknoloji: Durum Tespiti ve Gelecek. Akademik Gıda. December 2011;9(6):81-88.
Chicago Süfer, Özge, and Sibel Karakaya. “Gıda Endüstrisi Ve Nanoteknoloji: Durum Tespiti Ve Gelecek”. Akademik Gıda 9, no. 6 (December 2011): 81-88.
EndNote Süfer Ö, Karakaya S (December 1, 2011) Gıda Endüstrisi ve Nanoteknoloji: Durum Tespiti ve Gelecek. Akademik Gıda 9 6 81–88.
IEEE Ö. Süfer and S. Karakaya, “Gıda Endüstrisi ve Nanoteknoloji: Durum Tespiti ve Gelecek”, Akademik Gıda, vol. 9, no. 6, pp. 81–88, 2011.
ISNAD Süfer, Özge - Karakaya, Sibel. “Gıda Endüstrisi Ve Nanoteknoloji: Durum Tespiti Ve Gelecek”. Akademik Gıda 9/6 (December 2011), 81-88.
JAMA Süfer Ö, Karakaya S. Gıda Endüstrisi ve Nanoteknoloji: Durum Tespiti ve Gelecek. Akademik Gıda. 2011;9:81–88.
MLA Süfer, Özge and Sibel Karakaya. “Gıda Endüstrisi Ve Nanoteknoloji: Durum Tespiti Ve Gelecek”. Akademik Gıda, vol. 9, no. 6, 2011, pp. 81-88.
Vancouver Süfer Ö, Karakaya S. Gıda Endüstrisi ve Nanoteknoloji: Durum Tespiti ve Gelecek. Akademik Gıda. 2011;9(6):81-8.

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