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Home > Press > Iranian Scientists Propose New Theories for Delivery of Bioactive Materials

Abstract:
Iranian scientists proposed new theories for using nano nutrient delivery technology in the delivery of some bioactive materials in order to preserve these materials and deliver them to desired areas by gathering information from more than 112 scientific references and analyzing them.

Iranian Scientists Propose New Theories for Delivery of Bioactive Materials

Tehran, Iran | Posted on December 7th, 2012

The research was carried out Researchers at Iran National Standard Organization and National Nutrition and Food Technology Research Institute (NNFTRI) in order to acquire information about the achievements and researches carried out in the field of the applications of nanotechnology in food industry. The regulations and limitations in the application of nanotechnology in food industry were also investigated by referring to more than 112 scientific references in the world.

"For example, it was found out in the research that nanotechnology can help the provision of a tool for the determination of pathogens in food stuff, systems for the transportation of antibiotics, intelligent packaging of food products, and the transportation of bioactive compounds to the desired place. On the other hand, the application of nanotechnology in food stuff systems provides a new tool to increase the safety and nutritive value of the food products. The results of the recent progress in the application of nanotechnology in food science and technology explain the new regulations and laws in the field of nanotechnology-based nutrition, and the new articles on the evaluation of danger caused by the application of nanotechnology in food industry," one of the researchers said about the results of the research.

The use of nano-capsules and nanoparticles in order to preserve and maintain vitamins, antioxidants, and nutritious materials are among the most important objectives in the majority of similar researches.

Results of the research have been published in a review in May 2011 in Critical Reviews in Food Science and Nutrition, vol. 51, issue 8.

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