Edible Nanoparticle Fruit Packaging: Nano-Encapsulation Technology Yields Edible Films

Nanocapsules based on natural plant nutrients can be used to supplement nutrition for the human body; edible coatings can be used to preserve perishable foods. When these two emerging products are combined, what kind of "reaction" will occur?

Recently, Hu Qiaobin, who is doing postdoctoral research at Arizona State University in the United States, and the team they work with, used the antibacterial and antioxidant functions of natural plant nutrients to embed nutrient-encapsulated nanoparticles into the edible coating of fresh fruit, thereby achieving multiple functions.

On the one hand, during storage and transportation, fresh fruit is susceptible to microbial contamination and oxidation, which leads to rot and nutrient loss.

Traditional preservation methods cannot solve these problems. To extend the preservation period of fruit and maintain its nutritional value, new methods must be developed. In this context, as a green and environmentally friendly preservation technology, edible coatings have begun to rise in recent years.

On the other hand, for human health, plants contain some natural nutrients that can provide various effects such as antibacterial, antioxidant, anti-cardiovascular disease and anti-cancer benefits. However, many natural nutrients are largely degraded by the gastrointestinal tract before they can be absorbed by the human body.

So what should be done? When these nutrients are encapsulated in nanocapsules, they can evade degradation by the gastrointestinal tract, thereby greatly promoting absorption by the human body.

However, unless there is a health problem, we generally do not deliberately take these nutritional supplements. So can we find a food that the public loves to serve as a carrier for these nutritional supplements?

In response to the above problems, the team proposed a "killing two birds with one stone" solution - embedding nutrient-encapsulated nanoparticles into the edible coating of fresh fruit.

In this way, the antibacterial and antioxidant functions of plant nutrients, as well as the sustained-release effect of nanoencapsulation, can be used to protect fresh fruit from microbial contamination and rot, and to delay the decomposition and oxidation of nutrients in food. At the same time, the fruit carrying nutrient nanoparticles can also be widely consumed by the public.

In this study, the involvement of trans-resveratrol is indispensable. It is a natural plant compound with antioxidant and antibacterial activity, and is widely believed to have health benefits. However, because its solubility and stability are both relatively low, its application has been limited.

In this study, the team used nanoencapsulation technology to wrap trans-resveratrol in nanoparticles. At this point, the solubility and stability of trans-resveratrol were both significantly improved, and its bioavailability increased accordingly.

As a natural polymer, chitosan can be mixed with nanoparticles to form an edible film. This film has excellent antibacterial activity, preservation performance and nutrient retention functions, so it can inhibit the growth of microorganisms, reduce fruit rot and texture changes, and help maintain the nutrients in fruit. It can also enrich the applications of nanoencapsulation technology in the food field.

In the study, they coated the film on strawberries to carry out controlled tests. The results showed that the shelf life of the strawberries was extended and the firmness of the fruit was better maintained, thereby reducing weight loss during storage and achieving controlled release of trans-resveratrol.

After forming a composite material with chitosan, the antibacterial activity of trans-resveratrol showed significant improvement, while its antioxidant capacity did not decrease. Experiments showed that after rats orally took this composite material, the bioavailability of trans-resveratrol was significantly improved.

This nanoencapsulation technology can help protect nutrients in food such as vitamin C and polyphenolic compounds. By using this technology, the decomposition and oxidation of nutrients in food can be delayed, thereby providing healthier and more nutritious food.

This edible film can also be used in other foods, such as biscuits, chocolate and meat, thereby giving them antibacterial, preservation and nutrient-retention functions, which will provide consumers with safer, fresher and more beneficial food choices.

Recently, the related paper, titled (Development of Multifunctional

Nanoencapsulatedtrans-Resveratrol/Chitosan Nutraceutical Edible Coating for Strawberry Preservation) was published in ACS Nano.

Hu Qiaobin is the first author, and Professor Wang Shu and Professor Zhaoyang Fan of Arizona State University in the United States served as co-corresponding authors.

In the future, they may continue to improve nanoencapsulation technology and the preparation process of edible films to further enhance their performance and stability. They may also try different nanomaterials, additives and process parameters to optimize the encapsulation effect and food preservation performance. Of course, they may also try to apply this technology to more other kinds of products.

Considering the application of nanomaterials in food, more detailed biosafety assessments are also needed to ensure the safety of nanoencapsulation technology for consumers. These assessments are expected to include studies on the toxicity and stability of nanomaterials, as well as assessments of long-term effects on consumer health.

Next, they plan to evaluate the application effects of nanoencapsulation technology in the fields of food health care and nutritional supplementation. They are also considering seeking cooperation with the food industry to turn this technology into actual products.

——This article is reprinted from China Packaging Network (pack.cn). Original link: http://news.pack.cn/show-379405.html