Abstract
Novel physic and chemical properties can be obtained by the micro and nanoengineering of food-grade compounds and ingredients to obtain fibres, nanotubes, films, coatings, and 3D structures, such as micro and nanoparticles, emulsions and oleogels. These new properties allow enhancing the stability and the controlled release of bioactive compounds. In this chapter, nano and microstructures that can be used in the food industry for the development of foods with high quality and safety, and new food structures are presented. The explored structures are fibres and nanotubes (1D), films and coatings (2D), micro and nanoparticles, emulsions, oleogels and food printing (3D). In the end, is presented an overview of how the toxicity of micro and nano-engineered structures should be assessed to be applied in the food industry.
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Acknowledgements
This research was supported by: Norte Regional Operational Program 2014-2020 (Norte2020) through the European Regional Development Fund (ERDF) Nanotechnology based functional solutions (NORTE-01-0145-FEDER-000019); MobFood—Mobilizing scientific and technological knowledge in response to the challenges of the agri-food market” (POCI-01-0247-FEDER-024524; LISBOA-01-0247-FEDER-024524), by “MobFood” Consortium, and financed by European Regional Development Fund (ERDF), through the Incentive System to Research and Technological development, within the Portugal2020 Competitiveness and Internationalization Operational Program. The research also received funding from the European Union’s H2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement N 778388 (H2020 MSCA-RISE-2017 project Food for Diabetes and Cognition (FODIAC), and grant agreement N 713640 (MSCA-2015-COFUND-FP).
Artur J. Martins is recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020 – Programa Operacional Regional do Norte. Maria A. Azevedo (SFRH/BD/123364/2016) is the recipient of a fellowship from Fundação para a Ciência e Tecnologia (FCT, Portugal). Clara Fuciños is Distinguished Researcher of University of Vigo (Programa de Retención de Talento 2020).
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Cerqueira, M.A. et al. (2022). Nano and Microengineered Structures for Enhanced Stability and Controlled Release of Bioactive Compounds. In: Vicente, A., Silva, C., Gonzalez, C. (eds) Delivering Functionality in Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-83570-5_3
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