Featured Research

from universities, journals, and other organizations

Could Nanotechnology Make An Average Donut Into Health Food?

Date:
February 18, 2009
Source:
University of Idaho
Summary:
European food companies already use nanotechnology in consumer products, but few voluntarily inform consumers. "The promise of nanotechnology," a Dutch scientist said, "is that it could allow re-engineering ingredients to bring healthy nutrients more efficiently to the body while allowing less-desirable components to pass on through."

Could nanotechnology make donuts into health food? The promise of nanotechnology is that it could allow for re-engineering of ingredients to bring healthy nutrients more efficiently to the body while allowing less-desirable components to pass through, according to a Dutch scientist.
Credit: iStockphoto/Dean Turner

European food companies already use nanotechnology in consumer products, but few volunteer the information to consumers, said Dutch food scientist Frans Kampers.

He is among the panelists gathered in Chicago for the American Association for the Advancement of Science annual meeting symposium "From Donuts to Drugs: Nano-Biotechnology Evolution or Revolution."

Kampers from Wageningen University and Research Center in the Netherlands will take a look at food science issues in his presentation, "What Nanotechnology Can Do for Your Average Donut."

"All of us as scientists are being impacted by nano-bioscience and there are many issues. The interdisciplinary aspect is just one of them," said Rod Hill, a University of Idaho professor and symposium organizer.

The panel includes two graduate students, Jessica Koehne of the University of California, Davis, and Kristina Kriegel of the University of Massachusetts, are working on projects combining, nanotechnology with biology and chemistry.

"On the food side there is greater public resistance to nanomaterials and nanotechnology in food whereas on the biomedical side there is greater public acceptance or less recalcitrance," Hill added.

His focus on applications, products and processes, and on sensors useful for in food safety and food quality monitoring and in packaging, reflects the wide range of nanotechnology's use in the food industry, Kampers said.

"The problem I always face is that people do not understand what we are doing with nanotechnology and food," Kampers said. "Everyone has this vision of nanotechnology being nanoparticles and nanoparticles being risky, so they are very afraid that nanoparticles in food will have an adverse effect on health."

The promise of nanotechnology, the Dutch scientist said, is that it could allow re-engineering ingredients to bring healthy nutrients more efficiently to the body while allowing less-desirable components to pass on through.

European food scientists use nanotechnology to create structures in foods that can deliver nutrients to specific locations in the body for the most beneficial effects, Kampers said.

"We are basically creating nanostructures in food that are designed to fall apart in your body because of digestion so in the end there will not be nanoparticles," Kampers said.

He said there are some researchers studying applications of persistent nanoparticles in food and packaging that he believes could present risks. Use of metal, usually silver, nanoparticles in packaging to slow spoilage could move from the packaging material into the food itself.

"The persistent metal or metal oxide nanoparticles could move into the bloodstream, and research has shown they can migrate into cells or in some cases even into the nucleus of cells," Kampers said.

"These are the more controversial applications of nanotechnology," Kampers added. "More research is necessary to understand the kinetics and dynamics of these particles before large-scale applications in food are developed. At the moment, these types of nanoparticles are rarely used in food products."


Story Source:

The above story is based on materials provided by University of Idaho. Note: Materials may be edited for content and length.


Cite This Page:

University of Idaho. "Could Nanotechnology Make An Average Donut Into Health Food?." ScienceDaily. ScienceDaily, 18 February 2009. <www.sciencedaily.com/releases/2009/02/090214162746.htm>.
University of Idaho. (2009, February 18). Could Nanotechnology Make An Average Donut Into Health Food?. ScienceDaily. Retrieved July 22, 2014 from www.sciencedaily.com/releases/2009/02/090214162746.htm
University of Idaho. "Could Nanotechnology Make An Average Donut Into Health Food?." ScienceDaily. www.sciencedaily.com/releases/2009/02/090214162746.htm (accessed July 22, 2014).

Share This




More Matter & Energy News

Tuesday, July 22, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Government Approves East Coast Oil Exploration

Government Approves East Coast Oil Exploration

AP (July 18, 2014) The Obama administration approved the use of sonic cannons to discover deposits under the ocean floor by shooting sound waves 100 times louder than a jet engine through waters shared by endangered whales and turtles. (July 18) Video provided by AP
Powered by NewsLook.com
Sunken German U-Boat Clearly Visible For First Time

Sunken German U-Boat Clearly Visible For First Time

Newsy (July 18, 2014) The wreckage of the German submarine U-166 has become clearly visible for the first time since it was discovered in 2001. Video provided by Newsy
Powered by NewsLook.com
Obama: U.S. Must Have "smartest Airports, Best Power Grid"

Obama: U.S. Must Have "smartest Airports, Best Power Grid"

Reuters - US Online Video (July 17, 2014) President Barak Obama stopped by at a lunch counter in Delaware before making remarks about boosting the nation's infrastructure. Mana Rabiee reports. Video provided by Reuters
Powered by NewsLook.com
Crude Oil Prices Bounce Back After Falling Below $100 a Barrel

Crude Oil Prices Bounce Back After Falling Below $100 a Barrel

TheStreet (July 16, 2014) Oil Futures are bouncing back after tumbling below $100 a barrel for the first time since May yesterday. Jeff Grossman is the president of BRG Brokerage and trades at the NYMEX. Grossman tells TheStreet the Middle East is always a concern for oil traders. Oil prices were pushed down in recent weeks on Libya increasing its production. Supply disruptions in Iraq fading also contributed to prices falling. News from China's economic front showing a growth for the second quarter also calmed fears on its slowdown. Jeff Grossman talks to TheStreet's Susannah Lee on this and more on the Energy Department's Energy Information Administration (EIA) report. Video provided by TheStreet
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins