Aerogels as porous structures for food applications: smart ingredients and novel packaging materials

Show full item record



Permalink

http://hdl.handle.net/10138/328315

Citation

Manzocco , L , Mikkonen , K S & García-González , C A 2021 , ' Aerogels as porous structures for food applications: smart ingredients and novel packaging materials ' , Food structure , vol. 28 . https://doi.org/10.1016/j.foostr.2021.100188

Title: Aerogels as porous structures for food applications: smart ingredients and novel packaging materials
Author: Manzocco, Lara; Mikkonen, Kirsi S.; García-González, Carlos A.
Contributor: University of Helsinki, Department of Food and Nutrition
Date: 2021-04-21
Language: eng
Number of pages: 11
Belongs to series: Food structure
ISSN: 2213-3291
URI: http://hdl.handle.net/10138/328315
Abstract: Aerogels are nanostructured materials with low density, high surface area (>150 m2/g) and open porosity (typically 95-99.99%). They are obtained by solvent removal from gels while preserving network structure. Hydrogels, organogels and even tissues can be optimal sources of aerogels with limitless customization of format and texture. Aerogels might be used for a range of advanced food applications: from smart ingredients controlling nutrient release to delivery systems for active compounds; from fat substitutes to novel biodegradable and intelligent food packaging materials. This review article summarizes recent developments of aerogels in food applications, analyzing research challenges and prospecting future markets.
Subject: 416 Food Science
Aerogels
food materials
packaging
Rights:


Files in this item

Total number of downloads: Loading...

Files Size Format View
1_s2.0_S2213329121000149_main.pdf 3.563Mb PDF View/Open

This item appears in the following Collection(s)

Show full item record