Food-Derived Nanomaterials: Preparations, Characterizations, and Applications
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Nanochemistry".
Deadline for manuscript submissions: closed (30 June 2020) | Viewed by 84428
Special Issue Editor
Interests: biomaterials; hydrogels; nanoparticles; encapsulation; controlled delivery
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food nanotechnology is an area of emerging interest and opens up numerous possibilities for the food industry, including (but not limited to) improving food safety, extending shelf life, improving texture and taste, and enhancing bioavailability of poorly-absorbed nutrients. However, exploitation of synthetic nanomaterials in food is often associated with major safety concern for potential long-term and latent side effects on human health and environment. Therefore, over the last decade, exhaustive efforts have been made to discover food-derived nanomaterials that can be explored in developing nanoscale systems with potential applications in the food industry. By unraveling the physical and chemical properties of food ingredients, scientists have deciphered many nanostructures that are either naturally present in foods or can be fabricated using natural biomaterials under facile conditions. In particular, polysaccharides, proteins and lipids are the three major food biomaterials, and with the advancement of the preparation and characterization of their nanostructures, various novel nanoscale systems have been continuously developed for food applications.
In this Special Issue, we invite investigators to contribute short communications, full research articles, and timely reviews that are related to the preparations, characterizations, and applications of food-derived nanomaterials. Potential topics include, but are not limited to:
- Discovery of novel nanostructures in food biomaterials, including nanoparticles, nanofibers, nanocrystals, etc.
- Characterization of molecular interactions among food biomaterials at the dimension of nanoscale
- Innovative techniques to fabricate nanoscale systems for food-related applications, such as encapsulation and oral delivery
- Development of nanocomposites from a combination of food-derived biomaterials and inorganic nanomaterials, including metal nanoparticles, carbon nanotubes, clay nanosheets, and others.
- In vitro and in vivo evaluations of nanoscale systems prepared with food-derived nanomaterial
Dr. Yangchao Luo
Guest Editor
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Keywords
- Food nanotechnology
- Polysaccharide
- Protein
- Lipid
- Nanoparticles
- Nanoemulsions
- Micelles
- Nanofibers
- Nanocomposites
- Self-assembly
- Colloids
- Encapsulation
- Delivery
- Bioavailability
- Food safety
- Food packaging
- Shelf-life extension
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