Nanotechnology Now

Our NanoNews Digest Sponsors





Heifer International

Wikipedia Affiliate Button


android tablet pc

Home > Press > Nanoparticle protects oil in foods from oxidation, spoilage

Dr. Yuan Yao
Dr. Yuan Yao

Abstract:
Using a nanoparticle from corn, a Purdue University scientist has found a way to lengthen the shelf life of many food products and sustain their health benefits.

Nanoparticle protects oil in foods from oxidation, spoilage

West Lafayette, IN | Posted on December 9th, 2009

Yuan Yao, an assistant professor of food science, has successfully modified the phytoglycogen nanoparticle, a starchlike substance that makes up nearly 30 percent of the dry mass of some sweet corn. The modification allows the nanoparticle to attach to oils and emulsify them while also acting as a barrier to oxidation, which causes food to become rancid. His findings were published in the early online version of the Journal of Agricultural and Food Chemistry.

Oxidation destabilizes oil droplets in emulsified food, degrading and changing the chemical structure of the oil and causing it to go bad. This oxidation happens in a wide range of products, shortening their shelf lives.

"This can be widely used in the food industry, cosmetics and nutritional supplements, any system in which the oxidation of lipids is a concern," Yao said. "The shelf life of a product can be low and the quality of the food can become bad because of the oxidation of the lipids."

In fish oils, for example, the lipid oxidation degrades Omega-3 fatty acids, which are essential in infant development and are thought to help with chronic inflammatory and heart diseases in adults.

Yao was able to modify the surface of phytoglycogen nanoparticle to make it behave like an emulsifier, creating phytoglycogen octenyl succinate, or PG-OS. PG-OS is thicker and denser than commonly used emulsifiers, creating a better defense from oxygen, free radical and metal ions, which cause lipid oxidation.

Yao's findings also showed that e-polylysine, a food-grade polypeptide, can be added to the oil droplets to aid in the protection from oxidation. Polylysine is much smaller than the PG-OS nanoparticles, allowing it to fill in the gaps between PG-OS nanoparticles.

According to Yao's study, PG-OS nanoparticles with e-polylysine significantly increased the amount of time it took for oxidation to ruin the oil droplets, in some cases doubling the shelf life of the model product. Shelf life was tested by warming the emulsifiers and checking for chemical reactions that signal oxidation has occurred.

Yao has filed a provisional patent application for the technology. The Whistler Center for Carbohydrate Research in Purdue's Department of Food Science funded the research.

####

For more information, please click here

Contacts:
Writer
Brian Wallheimer
765-496-2050


Source
Yuan Yao
765-494-6317


Ag Communications
(765) 494-8415
Steve Leer

Copyright © Purdue University

If you have a comment, please Contact us.

Issuers of news releases, not 7th Wave, Inc. or Nanotechnology Now, are solely responsible for the accuracy of the content.

Bookmark:
Delicious Digg Newsvine Google Yahoo Reddit Magnoliacom Furl Facebook

Related News Press

News and information

Organometallics welcomes new editor-in-chief: Paul Chirik, Ph.D. July 22nd, 2014

The Hiden EQP Plasma Diagnostic with on-board MCA July 22nd, 2014

Iran to Hold 3rd Int'l Forum on Nanotechnology Economy July 22nd, 2014

Nanometrics Announces Upcoming Investor Events July 22nd, 2014

Announcements

Nanometrics Announces Upcoming Investor Events July 22nd, 2014

Bruker Awarded Fourth PeakForce Tapping Patent: AFM Mode Uniquely Combines Highest Resolution Imaging and Material Property Mapping July 22nd, 2014

NIST shows ultrasonically propelled nanorods spin dizzyingly fast July 22nd, 2014

Penn Study: Understanding Graphene’s Electrical Properties on an Atomic Level July 22nd, 2014

Food/Agriculture/Supplements

Key Announcements made at TAPPI International Nanotechnology Conference July 7th, 2014

Squid sucker ring teeth material could aid reconstructive surgery, serve as eco-packaging July 2nd, 2014

FDA issues guidance on use of nanotechnology in foods July 1st, 2014

Shaken, not stirred -- mythical god's capsules please! June 26th, 2014

NanoNews-Digest
The latest news from around the world, FREE



  Premium Products
NanoNews-Custom
Only the news you want to read!
 Learn More
NanoTech-Transfer
University Technology Transfer & Patents
 Learn More
NanoStrategies
Full-service, expert consulting
 Learn More














ASP
Nanotechnology Now Featured Books




NNN

The Hunger Project







© Copyright 1999-2014 7th Wave, Inc. All Rights Reserved PRIVACY POLICY :: CONTACT US :: STATS :: SITE MAP :: ADVERTISE