Nanotechnology Brings Revolution In Food Industry

norway, June 17, 2015 (Newswire.com) - University of Lincoln has brought in light the fact of creating nanofibres  with the process of electro spinning which can help to manufacture new improved food quality as well as aiding in delivering of supplementary food products.

The process of electro spinning is expected to be really helpful as it helps to control the chemical constituent in the food. The process of electrospinning involves electrical charging to form fine line fibres which are at nanoscale diameter, from a liquid containing molecules which helps in providing a coating on the health promoting particles such as probiotics or vitamins. The process of electrospinning shows great potential as it helps to keep the healthy ingredients intact without losing its value during production or even during digestion.

Co-author Dr Nick Tucker from the School of Engineering, University of Lincoln, has dedicated his research on making sustainable packaging materials. Earlier he have assisted in New Zealand seafood industry and Auckland Medical School to make skin scaffolds.

To quote Dr Tucker ““In this paper we aim to advance the design and performance of novel products and delivery systems for supplementary food compounds”

A number of methods has been tested to protect the valuable ingredients during the process of making and while passing through the upper gastro-intestinal tract, although the harsh process of spray-drying has the potentiality to destroy bacteria.

 The nanofibres made out of the process of electrospinning can be used delivering food keeping the nutrients intact also when they are consumed and reach the body.

Dr Tucker is trying to establish a collaboration between higher potential leaders of food industry and academic institutions to aid in future developments.

He explains: “A critical assessment of the weakness and strength points of electrospinning technologies for industrial processes would certainly be useful. Moreover, the electrospun fibres will need parallel development of both their physical form, and methods of incorporation into food stuffs. This will take a considerable development effort if the advantages of these materials are to be incorporated in the functional foods of the near future.”